Macro Chicken, Mushroom & Quinoa Risotto
Enjoy a delicious, hearty meal with this easy-to-follow recipe for Macro Chicken, Mushroom & Quinoa Risotto.
Recipe Tip Using quinoa for risotto reduces the cooking time and doesn't require constant stirring.
Ingredients
- 2 chicken breast fillets
- 500 grams button mushrooms, sliced
- 1 clove large garlic, crushed
- 3 sprigs thyme, leaves stripped
- 3 cups salt-reduced chicken or vegetable stock
- 1 1/2 cups white quinoa, rinsed
- 250 grams baby spinach leaves
- 1/3 cup finely grated parmesan cheese
- 1 packets green salad
- 2 spring onions, finely chopped
- 1 tablespoons olive oil
- 2 chicken breast fillets
- 500 grams button mushrooms, sliced
- 1 clove large garlic, crushed
- 3 sprigs thyme, leaves stripped
- 3 cups salt-reduced chicken or vegetable stock
- 1 1/2 cups white quinoa, rinsed
- 250 grams baby spinach leaves
- 1/3 cup finely grated parmesan cheese
- 1 packets green salad
- 2 spring onions, finely chopped
- 1 tablespoons olive oil
- Step 1 of 4Heat a large non-stick frying pan over high heat with half of the oil. Season chicken and add to pan. Cook for 6-8 minutes, turning once, until golden and cooked through. Remove from pan and set aside to keep warm.
- Step 2 of 4Reheat pan with remaining oil. Add mushroom, onion, garlic, and thyme and cook for 2-3 minutes, stirring often, until soft and browned. Transfer to a bowl.
- Step 3 of 4Add stock to the pan and bring to the boil. Add quinoa, stirring well. Reduce heat to low, cover and simmer for 15 minutes until tender.
- Step 4 of 4Return mushroom mixture to pan with spinach and cook for 1 minute to reheat and wilt spinach. Slice chicken and serve on top of risotto with grated parmesan. Serve with a large green salad.
Method
- Step 1 of 4Heat a large non-stick frying pan over high heat with half of the oil. Season chicken and add to pan. Cook for 6-8 minutes, turning once, until golden and cooked through. Remove from pan and set aside to keep warm.
- Step 2 of 4Reheat pan with remaining oil. Add mushroom, onion, garlic, and thyme and cook for 2-3 minutes, stirring often, until soft and browned. Transfer to a bowl.
- Step 3 of 4Add stock to the pan and bring to the boil. Add quinoa, stirring well. Reduce heat to low, cover and simmer for 15 minutes until tender.
- Step 4 of 4Return mushroom mixture to pan with spinach and cook for 1 minute to reheat and wilt spinach. Slice chicken and serve on top of risotto with grated parmesan. Serve with a large green salad.
Method
- Step 1 of 4Heat a large non-stick frying pan over high heat with half of the oil. Season chicken and add to pan. Cook for 6-8 minutes, turning once, until golden and cooked through. Remove from pan and set aside to keep warm.
- Step 2 of 4Reheat pan with remaining oil. Add mushroom, onion, garlic, and thyme and cook for 2-3 minutes, stirring often, until soft and browned. Transfer to a bowl.
- Step 3 of 4Add stock to the pan and bring to the boil. Add quinoa, stirring well. Reduce heat to low, cover and simmer for 15 minutes until tender.
- Step 4 of 4Return mushroom mixture to pan with spinach and cook for 1 minute to reheat and wilt spinach. Slice chicken and serve on top of risotto with grated parmesan. Serve with a large green salad.