Preparation time is 5minutes
Cook time is 26minutes
Total time is 31minutes
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 clove garlic, crushed
- 1 leek, sliced
- 100grams swiss brown mushrooms, sliced
- 2 chicken breast fillets
- 2 1/2 cup chicken stock, hot
- 1 1/2 cup quinoa
- 1 pinch black pepper (for seasoning)
- 1/4 cup olive oil
- 1tablespoons thyme leaves
- 1 pinch pink salt ground (to taste)
- 1/2 cup white wine
Nutrition per serving
2380kJ / 568Cal
2380 Kilojoules or 568 Calories
27% of daily energy intake*
Protein
39.0grams
Fat
19.0grams
Carbs
52.0grams
Sugars
2.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat 2 tbs of the oil in a large saucepan over medium heat. Add leek and cook for 3 minutes until soft. Add the mushrooms, garlic and thyme. Cook for 3 minutes until mushrooms are golden.
Step 2 of 3
Rinse quinoa under running water and add to vegetables in pan. Stir well to combine. Add the wine to the quinoa mixture and cook, stirring, until the liquid is absorbed. Add the chicken stock and cook, stirring occasionally, for 20 minutes or until tender.
Step 3 of 3
Meanwhile, heat remaining oil in a non-stick frying pan. Season the chicken with salt and pepper. Add to pan and cook over medium high heat for 4 to 5 minutes on each side or until chicken is golden and cooked through. Slice chicken. Divide risotto among serving bowls. Top with chicken. Serve.
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