Simple Bagels
Balsamic Dijon Chicken with Quinoa & Mushrooms
| By : |
| Prep Time | 5 minutes |
| Cook Time | 40 minutes |
| Servings |
4 servings
|
Ingredients
Marinade Mixture:
- 1/3 cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1/2 tsp kosher salt
- 1/4 tsp pepper
Chicken and Quinoa:
- 4 6 oz chicken breasts
- 1 tbsp olive oil
- 2 shallots minced
- 8 oz cremini or baby bella mushrooms quartered
- 1 cup quinoa rinsed
- 2 cups chicken broth
Ingredients
Marinade Mixture:
Chicken and Quinoa:
|
Instructions
- In a zip-top bag, combine Marinade Mixture ingredients. Add chicken and toss gently to coat. Refrigerate until ready to use.
- Using the display panel, press the SAUTE program, adjust to HI, then press START. Add olive oil to the pot.
- When oil is hot, add shallots. Cook and stir 3 minutes until starting to soften.
- Add mushrooms and cook and stir 5 minutes. Add quinoa and cook and stir 3 minutes more.
- Stir in broth, then lay chicken breasts on top in an even layer. Discard remaining marinade. Press CANCEL.
- Close the lid.
- Using the display panel press the QUINOA Smart Program, then press START.
- When the Smart Program completes, press CANCEL. Press the lid release on the lid handle down, then carefully open the lid.
- Use a meat thermometer to ensure the chicken has reached 165 degrees. Season quinoa to taste.
- Serve the chicken warm on a bed of mushroom quinoa.
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