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5
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Creamy Chicken Quinoa with Bacon and Mushrooms
A creamy chicken and mushroom quinoa recipe, featuring bacon and herbs. Gluten & dairy free.
Course
Main Course
Cuisine
Ecclectic, gluten-free
Prep Time
5
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
50
minutes
minutes
Servings
4
Calories
373
kcal
Author
Robin Gagnon
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:
373
kcal
|
Carbohydrates:
36
g
|
Protein:
25
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Cholesterol:
53
mg
|
Sodium:
341
mg
|
Potassium:
763
mg
|
Fiber:
3
g
|
Sugar:
5
g
|
Vitamin A:
115
IU
|
Vitamin C:
1.2
mg
|
Calcium:
95
mg
|
Iron:
2.5
mg