Heat non-stick skillet at medium-high heat. Add chicken and sprinkle with paprika and pepper. Brown well on all sides. Remove chicken and set aside.
Add carrot, zucchini, and mushrooms. Cook and stir until tender - about 3 minutes. Return chicken to skillet.
Stir in broth, lemon juice and zest and rosemary. Heat to a boil. Stir in quinoa. Reduce heat to low.
Cover and simmer until quinoa has absorbed almost all liquid and chicken is cooked through - about 20 minutes, stirring occasionally.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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