Looking for a hearty meal that fits into a Keto-friendly diet? This dish is easy to make and the quinoa has more protein than using another starch, such as rice. You’ll love the meaty, earthy texture of this dish!
INGREDIENTS
- 2 cups low-sodium chicken stock
- 1 cup uncooked quinoa
- 2 Tbsp. extra-virgin olive oil (divided)
- 1 lb. boneless skinless chicken breasts, cut into 1-inch cubes
- 1/2 tsp. kosher salt (divided)
- 24 oz. cremini baby bella mushrooms
- 1/4 tsp. black pepper
- 4 cloves garlic, minced
- 1 Tbsp. chopped fresh thyme
- 1/4 cup freshly grated Parmesan, Gruyere, or similarly melty, nutty cheese, plus additional for serving
DIRECTIONS
- Cook the quinoa and set it aside.
- Saute the chicken in a skillet until fully cooked. Transfer to a plate and keep warm.
- Cook the mushrooms until softened, add the garlic, and cook until the mushrooms are tender.
- Increase the heat to evaporate away any excess liquid in the skillet.
- Combine the mushrooms with thyme, quinoa, chicken, and 1/4 cup Parmesan cheese.