Lunch / Dinner
One Pot Sautéed Chicken with provençal quinoa pilaf
This chicken dish, done with French flavors and a little elegance, is built around a box of herb-flavored quinoa. Similar to a rice pilaf, it’s a nutritional powerhouse by comparison. And don’t scrimp on the dried morel mushrooms — they’re the best part.
Preheat oven to 350°.
Brown chicken in oil in a cast-iron skillet over medium-high heat on one side, 5 minutes; transfer to a plate and loosely tent with foil.
Add onion to skillet; cook 3 minutes. Add tomatoes, water, and mushrooms; bring to a boil. Stir in quinoa (and seasoning packet if desired) and green beans; return to a boil.
Return chicken to skillet, browned side up; cover and transfer to oven. Roast chicken and quinoa until all liquid is absorbed, 18–20 minutes. Remove skillet from oven; let stand 5 minutes, then fluff quinoa.
Serve chicken with quinoa.
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 109mg 36%
Sodium 602mg 25%
Carbs 37g 12%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.