Stewed chicken with zucchini & mushrooms
Stewed chicken with zucchini & mushrooms
647kcal Per person
41g Protein
68g Carbs
24g Fat
12g Fiber
Ingredients
- 3 ounces quinoa (84 g)
- 1 zucchini
- 4 ½ ounce mushrooms (126 g)
- 3 ounces chicken breast (84 g)
- 1 tablespoon olive oil (15 ml)
- 1 ¾ fluid ounce water (53 ml)
- 2 tablespoons yellow mustard (40 g)
Preparing this recipe
- Prepare the quinoa according to the package directions.
- Slice the zucchini into thick half slices. Cut the mushrooms in half. Season the chicken breast with pepper and salt.
- Heat the oil in a stew pot and briefly brown the chicken on all sides. Remove the chicken breast from the pot and sauté the zucchini and mushrooms in the pan drippings until browned. Add the water and the mustard and return the chicken to the pot. Lower the heat and stew for 12-15 minutes until cooked through. If needed, add a splash more water. Remove the chicken breast from the pot and slice it.
- Season the vegetables with pepper and salt. Add the vegetables with the liquid over the quinoa and serve with the stewed chicken.
Tip van FitChef
1. Sprinkle the dish with a tablespoon of finely chopped fresh parsley.
2. No stew pot? Use a skillet with a lid instead.
3. Replace the quinoa with bulgur or rice.
