Quinoa Chicken Skillet

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  16 oz or 454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Quinoa

  Uncooked

  1 cup or 170g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Mushrooms

  White, raw

  2 cup, pieces or slices or 140g

• Zucchini

  Summer squash, includes skin, raw

  1 cup, chopped or 124g

• Squash

  Summer, all varieties, raw

  1 cup, sliced or 113g

• Parsley

  Raw

  1 tbsp or 4g

• Lemon juice

  Raw

  1 tbsp or 15g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Basil

  Spices, dried

  1 tsp, leaves or 0.7g

• Pepper

  Spices, black

  1 tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

Directions

1. Chop the chicken into bite-sized pieces.
2. Heat a large skillet over medium heat and add olive oil. Add the chicken pieces and sauté for 5 minutes, stirring to ensure even cooking.
3. Add the sliced mushrooms and cook for an additional 5 minutes until the liquid from the mushrooms has almost evaporated. Stir in the zucchini and squash and cook for 2 more minutes.
4. Stir in the rinsed quinoa, chicken stock, black pepper, salt, garlic powder, oregano, and basil. Cover the skillet, reduce heat to low-medium, and cook for 15-20 minutes.
5. Remove from heat, stir in lemon juice and freshly chopped parsley, and serve immediately.