Creamy Chicken Quinoa with Bacon and Mushrooms
A creamy chicken and mushroom quinoa recipe, featuring bacon and herbs. Gluten & dairy free.
Servings 4
Calories 373kcal
Ingredients
- ½ tbs olive oil
- 1 clove garlic minced
- 2-3 slices bacon nitrate free
- ¼ teaspoon dry thyme
- ½ lb chicken breast organic
- 4-6 ounces shitake mushrooms crimini would work well also
- 1 cup quinoa golden, dry
- 2 cups chicken stock msg free
- 1 cup milk sub almond milk if dairy-free
- 1 large sprig fresh of tarragon or rosemary
Instructions
- Place oil in pan over med-high heat.
- Chop the bacon into small pieces, and add the the hot pan, along with the garlic and dry thyme. Fry until bacon is crisp.
- Add the chicken and mushrooms. Stir.
- As soon as the outer portion of chicken is cooked, add the quinoa.
- Stir and cook for about 2 minutes. To toast quinoa.
- Add chicken stock, milk herb sprig.
- Cover and reduce heat to low-med.
- Cook for approximately 35 minutes, until most of the liquid is absorbed.
Notes
*If dairy is not an issue, feel feel to substitute regular milk
Nutrition
Calories: 373kcal | Carbohydrates: 36g | Protein: 25g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 341mg | Potassium: 763mg | Fiber: 3g | Sugar: 5g | Vitamin A: 115IU | Vitamin C: 1.2mg | Calcium: 95mg | Iron: 2.5mg