Categories: Meals

Ingredients

• 4 chicken breasts, seasoned with salt and black pepper
• 2 tbsp olive oil
• 1/2 cup diced onion
• 14.5 oz can diced tomatoes with basil and garlic
• 1 cup water
• 1/2 oz dried morel mushrooms
• 1 box rosemary and olive oil quinoa blend
• 2 cups green beans, cut into 2-inch pieces

Directions

1. Preheat oven to 350.

2. Brown chicken in oil in a cast-iron skillet over medium-high heat on one side, 5 minutes; transfer to a plate and loosely tent with foil.

3. Add onion to skillet; cook 3 minutes. Add tomatoes, water and mushrooms; bring to a boil. Stir in quinoa (and seasoning packet) and green beans return to a boil.

4. Return chicken to skillet, browned side up; cover and transfer to oven. Roast chicken and quinoa until all liquid is absorbed, 18-20 minutes. Remove skillet from oven; let stand 5 minutes then fluff quinoa.

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