Chicken breast with Arugula, quinoa & mushrooms
4 chicken breast
1 tablespoon olive oil
1/2 yellow onion, chopped
1 garlic clove, minced
1 cup quinoa, well rinsed
2 1/4 cups vegetable stock or 2 1/4 cups broth
2 cups arugula, chopped, stemmed
1/2 cup fresh shiitake mushroom, thinly sliced
1/4 cup parmesan cheese, grated (optional)
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 TB onion powder
1 TB garlic powder
1 tsp tumeric
1 tsp paprika
1. Preheat oven to 400 and once heated season and place chicken breast in oven for 30-45 min.
2. In a large saucepan over a medium flame, heat the olive oil. Add the onion and saute until it is soft and translucent, approximately 4 minutes. Add garlic and the quinoa and cook for approximately 1 minute, stirring occasionally. Do not let the garlic brown.
3. Add stock to vegetables and quinoa, bring to a boil. Reduce heat to low and simmer approximately 12 minutes or until quinoa is almost tender to the bite and slightly hard in the center.
4. To the broth mixture stir in the arugula, carrot and mushrooms. Simmer this until quinoa grains have turned from white to translucent, approximately 2 minutes longer.
Stir in cheese, season with salt and pepper, and serve immediately.
May 2nd edition
April 2nd edition
March 2nd edition
January 2nd edition
December 2nd edition
November 2nd edition
October 2020 2nd edition
September 2020 2nd edition
August 2020 second edition
July 2020 second
Sign up for the WHE newsletter for health info, latest in services, recipes and much more!
A personal chef