COPYRIGHT © 2015 by Joy Kushner. ALL RIGHTS RESERVED.

One Pot Lemon Chicken & Quinoa with Roasted Parmesan Fennel

March 23, 2016

 

INGREDIENTS:

 

3-4 Chicken breasts

1 T. olive oil

1 tsp. Italian seasoning 

1 c. quinoa

2 c. water

1 lemon

1 T. chicken broth base and seasoning 

1 fennel bulb

2 T. parmesan cheese

 

INSTRUCTIONS:

 

1. Heat olive oil in a large pan over medium high heat

 

2. Season chicken with italian seasoning and place in saucepan until browned on both sides

 

3. Add quinoa, water, broth base, and the juice of one lemon

 

4. Cover and allow to simmer for 25 minutes until chicken is cooked and liquid is absorbed

 

5. While chicken is cooking, wash and cut a fennell bulb into 1/4'' slices

 

6. Back at 350 degrees F for 15-20 minutes until tender

 

7. Sprinkle parmesan cheese on fennel and serve warm

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