Chicken, Mushroom & Green Pea Skillet with Quinoa

Directions

1. Rinse and dry the produce. In a small saucepan, combine the quinoa, water, and salt; bring to a boil.
2. When the quinoa boils, reduce to a simmer, cover, and cook for 15 minutes. Afterward, remove from heat and let it stand, covered, for 5 minutes.
3. Shave the parsley leaves from the stems, mince them, and set aside in a small bowl.
4. Slice the mushrooms and place them in a medium bowl. Peel and mince the shallots, adding them to the mushrooms.
5. Shell the greens and measure out the peas into a separate bowl.
6. Pat the chicken dry and cut it horizontally into thin fillets. Season both sides with salt and pepper.
7. Preheat a skillet over medium heat and swirl in the virgin coconut oil to coat the bottom.
8. Add the chicken to the skillet and cook until browned, about 1–2 minutes per side. Transfer the chicken to a plate.
9. In the same skillet, add the shallots and mushrooms with a pinch of salt and pepper. Cook, stirring often, until they soften, about 3–5 minutes.
10. Pour in the broth and vinegar; let the mixture simmer briefly, 1–2 minutes.
11. Return the chicken to the skillet and cook until it’s fully cooked through, about 3–4 minutes.
12. Stir in the peas and half of the parsley; mix until combined and warmed. Fluff the quinoa with a fork.
13. Divide the quinoa between two plates, then top with the chicken and mushroom-pea mixture. Sprinkle with the remaining parsley and serve.