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7 Days Fun of Clean RecipesDownload
16Feb, 16
Mushroom and Chicken Marsala Clean Eating Bowls https://cleanfoodcrush.com/mushroom-chicken-marsala-clean-eating-bowls
Clean Food Love

Perfectly balanced, satisfying, delicious, & nutritious

Serves 4

Ingredients:

  • 2 Tbsp avocado, or coconut oil, divided
  • 1 cup uncooked quinoa, rinsed in cold water and then drained very well
  • 1.5 cups organic chicken broth, low sodium, divided
  • 1/2 tsp sea salt
  • 1 Tbsp olive oil
  • 12 oz fresh baby spinach
  • 1 lb mushrooms, sliced
  • 1 lb chicken breasts, sliced into thin bite-size strips
  • 1/2cup minced shallots
  • 2 Tbsp fresh thyme leaves
  • 2-3 cloves garlic, minced

Mushroom and Chicken Marsala Clean Eating Bowls https://cleanfoodcrush.com/mushroom-chicken-marsala-clean-eating-bowls

Instructions:

  1. Melt 1 tsp coconut oil in a small saucepan over med-high. Add uncooked quinoa. Saute 2-3 minutes until toasty
  2. Add 1 1/4 cups chicken broth. Bring to boil, reduce heat, cover. Remove from jeat, and let stand 10 minutes.
  3. Heat 1 tsp oil in large skillet, over med-high. Add spinach, cook for 1-2 minutes until wilted. Remove spinach from pan, set aside.
  4. Add remaining coconut oil oil, add mushrooms, cook 6-8 minutes until nicely brown. Remove from pan.
  5. Heat olive oil to pan, then add chicken pieces, sprinkle with sea salt. Sauté about 4 minutes until nicely browned. Add shallots, thyme, and garlic. Sauté another 1-2 minutes. Add remaining broth, bringing to a boil, scrape browned bits.
  6. Serve immediately.
  7. Divide equally between 4 bowls, the quinoa, spinach, mushrooms, and chicken.

💚-Rachel

Mushroom and Chicken Marsala Clean Eating Bowls

Serving Size: 4

Mushroom and Chicken Marsala Clean Eating Bowls

Ingredients

  • 2 Tbsp avocado, or coconut oil, divided
  • 1 cup uncooked quinoa, rinsed in cold water and then drained very well
  • 1.5 cups organic chicken broth, low sodium, divided
  • 1/2 tsp sea salt
  • 1 Tbsp olive oil
  • 12 oz fresh baby spinach
  • 1 lb mushrooms, sliced
  • 1 lb chicken breasts, sliced into thin bite-size strips
  • 1/2 cup minced shallots
  • 2 Tbsp fresh thyme leaves
  • 2-3 cloves garlic, minced

Instructions

  1. Melt 1 tsp coconut oil in a small saucepan over med-high. Add uncooked quinoa. Saute 2-3 minutes until toasty
  2. Add 1 1/4 cups chicken broth. Bring to boil, reduce heat, cover. Remove from jeat, and let stand 10 minutes.
  3. Heat 1 tsp oil in large skillet, over med-high. Add spinach, cook for 1-2 minutes until wilted. Remove spinach from pan, set aside.
  4. Add remaining coconut oil oil, add mushrooms, cook 6-8 minutes until nicely brown. Remove from pan.
  5. Heat olive oil to pan, then add chicken pieces, sprinkle with sea salt. Sauté about 4 minutes until nicely browned. Add shallots, thyme, and garlic. Sauté another 1-2 minutes. Add remaining broth, bringing to a boil, scrape browned bits.
  6. Serve immediately.
  7. Divide equally between 4 bowls, the quinoa, spinach, mushrooms, and chicken.
https://cleanfoodcrush.com/chicken-marsala-bowls/

 

Clean Food Love

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