Mushroom Chicken Quinoa Risotto

 

Mushroom Chicken Quinoa Risotto

Starving your body of carbohydrates can also increase your stress levels. Dr. Turner ND recommends a starchy carb meal after 4pm. This will help you sleep better and feel calmer in the evenings and will also keep you feeling full throughout the evening and less likely to snack. Combine healthy carbs and protein!

Ingredients: 

2 tbsp extra virgin olive oil

1 pound of button mushrooms

3 shallots, diced

3 cloves of garlic

2 tbsp white wine vinegar

1 cup quinoa

1 cup water

1 cup of low sodium chicken or vegetable stock

coconut oil cooking spray

3 boneless, skinless chicken breasts OR vegan protein option

2 sprigs fresh tarragon

Instructions:

In a large skillet, heat oil over high heat. Add the mushrooms and cook for about 5 to 10 minutes, or until the liquid has evaporated and the mushrooms are browned. Add the shallots and garlic and sauté until the onion is translucent. Add the white wine vinegar and cook for 2 minutes. Add the quinoa, water and chicken stock, cover and cook for 5 to 7 minutes, until the quinoa is done. Meanwhile, in a medium skillet lightly greased with cooking spray, cook the chicken breasts on both sides until they are done. Fluff the quinoa with a fork, top with the chicken and garnish with the tarragon (or other greens!). 

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