Directions

• Season the chicken on both sides with the rosemary, paprika, salt, and pepper. Heat a saute pan over medium high heat then add 1 tbs of the olive oil, once hot add the chicken and sear on each side for 2-3 minutes. You don’t want the chicken to completely cook though. Remove the chicken to a separate plate, set to the side.
• Add 1 tbs of olive oil to the same pan you cooked the chicken in once hot add the diced onion and sliced mushrooms cook these vegetables until they are tender, about 5-6 minutes. Add the minced garlic in and saute for and additional 30 seconds.
• Stir in the quinoa and broth bring to a simmer and cover with a lid. Let simmer for 10 minutes.
• Add the seared chicken into the pan on the quinoa continue to let simmer covered for an additional 20-25 minutes or until the liquid is absorbed from the pan and the quinoa is cooked. Enjoy!