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Quinoa Chicken Risotto

Quinoa Chicken Risotto

Quinoa Chicken Risotto


  • 1 lb. Chicken breasts, cut into bite sized pieces
  • 1/4 cup Italian dressing
  • 1/2 lb sliced mushrooms
  • 1 red pepper, chopped
  • 1/2 onion, chopped
  • 3 cloves of garlic, minced
  • 1 C. Quinoa, rinsed
  • 1 can (14 is) chicken broth
  • 1/2 cup water
  • 1/4 cup chopped fresh parsley
  • Juice from 1 lemon
  • 1/4 shredded fresh parmesan cheese


  1. 1. Cook chicken in 2 Tbsp dressing. Remove from pan.
  2. 2. Cook veggies in remaining dressing, adding the garlic during the last minute.
  3. 3. Add quinoa, water and broth. Bring to a boil. Cover, reduce heat and cook for 20 minutes.
  4. 4. Add chicken, parsley and lemon juice and cook another 5 minutes. Add cheese right before serving.
  5. You can use whatever veggies you have on hand. I've used squash and zucchini and its good.


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