One Pan Creamy Chicken with Quinoa
This Creamy One Pan Chicken & Quinoa is a delicious and easy skillet meal that’s perfect for nights when you don't feel like cooking!
Servings: 4 servings
- 2 tbsp butter
- 1 small yellow onion diced
- 4 cloves garlic minced
- 1 lb chicken breasts, seasoned with salt & pepper
- 25 mushrooms sliced
- 1/2 cup sun-dried tomatoes
- 1 cup uncooked quinoa
- 3 tbsp all-purpose flour
- 1 cup chicken stock
- 1 cup almond milk
- 3/4 cup fresh parmesan cheese grated
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bunch asparagus ends chopped off
In a large saucepan over medium heat, melt butter. Add onion and garlic, sautéing for 30 seconds. Add chicken and mushrooms, cooking for about 10 minutes, turning chicken over twice and until mushrooms start to release juices.
Add sun-dried tomatoes, quinoa and flour, stirring around to coat evenly. Add stock and Almond Breeze, cooking for about 8 minutes until quinoa has absorbed liquid. Add parmesan cheese, salt and pepper and stir completely, adding asparagus sprigs in after. Cook for another 3-5 minutes until asparagus is tender.
Serve hot and enjoy!
Make this recipe dairy-free by swapping out the parmesan cheese for nutritional yeast.
Store the leftovers in the fridge for 3-5 days. Sprinkle some water over top and microwave for 1-2 minutes.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat or reheat from frozen for 5-6 minutes.
Calories: 546kcal | Carbohydrates: 51g | Protein: 46g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 984mg | Potassium: 1737mg | Fiber: 8g | Sugar: 11g | Vitamin A: 738IU | Vitamin C: 14mg | Calcium: 366mg | Iron: 6mg