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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.

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Ingredients

BROWN:

ADD:

Instructions

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.

Step 1

For ideal presentation, brown one side of the chicken. It will finish roasting in the oven.

Step 2

This recipe calls for dried morel mushrooms, but if you have fresh morels you can use them.

Nutritional Facts

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