3 boneless skinless chicken breasts
1 pound coarsely sliced mushrooms
14oz can of stewed tomatoes (no-salt added)
5 cloves garlic
1 tsp oregano
1 cup dry quinoa
Instructions:
In sprayed skillet brown chicken for about 4 minutes on each side until golden. Lightly salt and pepper. Remove and set aside.
Add mushrooms to skillet and cook until soft. Then add stewed tomatoes, oregano, and minced garlic. Cook on medium-low for 15 minutes while covered. Add chicken back to skillet, cover, and cook for another 6-8 minutes. The chicken should fall apart when you lift it with a fork. That’s when you know its done.
Next, prepare quinoa. To toast it pour quinoa in dry skillet and cook over medium-low heat for 7-8 minutes. It will start to turn golden brown, and pop like popcorn kernels. Then cook on low for 20 minutes 1:2 ratio (1 part quinoa, 2 parts water).
Dinner is served..
