Name: Chicken, Mushroom & Green Pea Skillet with Quinoa
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 0.681 kg chicken breasts, boneless skinless; 355 ½ ml chicken or vegetable broth; 3 cups frozen peas; 1 ½ small bunches Italian (flat-leaf) parsley; 1 ½ cups quinoa; 3 shallots; 0.681 kg white mushrooms; black pepper; salt; virgin coconut oil; white wine vinegar

Chicken, Mushroom & Green Pea Skillet with QuinoaChicken, Mushroom & Green Pea Skillet with Quinoa — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

0.681 kg chicken breasts, boneless skinless

355 ½ ml chicken or vegetable broth

3 cups frozen peas

1 ½ small bunches Italian (flat-leaf) parsley

1 ½ cups quinoa

3 shallots

0.681 kg white mushrooms

black pepper

salt

virgin coconut oil

white wine vinegar

Instructions

In a small saucepan, combine the quinoa, water, and salt; bring to a boil.

While the water comes to a boil, wash and dry the fresh produce.

Once the water is boiling, reduce the heat to a simmer and cover; cook for 15 minutes. Once cooked, remove from heat and let it stand, covered, for 5 minutes.

Shave the parsley leaves off the stems; discard the stems and mince the leaves. Transfer to a small bowl and set aside.

Slice the mushrooms and transfer to a medium bowl.

Peel and mince the shallots; add to the mushrooms.

Measure out the green peas and transfer to a bowl.

Pat dry the chicken; holding a knife parallel to the cutting board, cut the chicken in half horizontally to form thin fillets.

Season the chicken with salt and pepper on both sides.

Preheat a skillet over medium heat.

Add coconut oil to the skillet and swirl to coat the bottom.

Place the chicken in the skillet and cook until browned, 1 to 2 minutes per side. Transfer to a plate.

Once the chicken has been transferred, add the shallot and mushrooms to the skillet. Season with salt and black pepper. Cook, stirring frequently, until the mushrooms have softened, 3 to 5 minutes.

Add the broth and vinegar to the skillet; let the liquid simmer for 1 to 2 minutes.

Place the chicken back in the skillet and cook until it is cooked through, 3 to 4 minutes.

Add the peas and half of the parsley (save the rest for garnishing) to the skillet; stir until well combined.

Uncover the quinoa and fluff with a fork.

Divide the quinoa between plates and top each with the chicken and vegetables. Sprinkle with the remaining parsley. Enjoy!

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