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Quinoa is covered in deliciously seasoned chicken breasts, vegetables, cream, and savory Mushroom Paradise Spice Blend and then baked in parchment paper packets for a quick and convenient dinner.
From The Spice & Tea Exchange®1 tsp Paprika - Smoked Sweet2 tsp Olive Sea Salt + more for finishing4 tsp Mushroom Paradise Spice Blend4 tsp Organic Extra Virgin Olive Oil
From the Grocer4 chicken breasts, boneless & skinless (rinsed and dried with paper towels)Ground black pepper to taste1 cup uncooked quinoa, rinsed and thoroughly drained4 oz sliced cremini mushrooms4 TBS unsalted butter2 large shallots, peeled & thinly sliced4 garlic cloves, peeled & minced½ cup green olives, pitted and roughly chopped12 cherry tomatoes, halved4 TBS dry white wine4 TBS cream4 fresh thyme sprigs4 sheets of parchment paper, cut to 12”x17”8 (10” inch) long pieces of butcher’s twine
PREHEAT oven to 400°F.SEASON chicken breasts with Paprika - Smoked Sweet, Olive Sea Salt, and black pepper, in a large bowl.DIVIDE all remaining ingredients into four equal amounts. Lay parchment paper on counter and assemble packets one at a time, as follows:PLACE ¼ cup quinoa in center of paper, followed by mushrooms, and 1 chicken breast on top of quinoa.ADD butter, Mushroom Paradise Spice Blend, shallots, garlic, olives, tomatoes, wine, Organic Extra Virgin Olive Oil, cream, and sprigs of thyme.PULL shorter ends of parchment up over top of chicken and fold down towards chicken in small tight folds (like sealing a paper bag). Carefully twist side ends one at a time in opposite directions and tie with twine to create a tight seal.TRANSFER sealed packets to a baking sheet and place in oven.BAKE 35 mins, remove from oven and let rest 5 mins before opening, as contents will be very hot.CUT an opening the whole way across parchment. Chicken may be served in or removed from parchment.FINISH with additional Olive Sea Salt to taste.
Yield: 4 servings Total Time: 55 minutes Prep: 20 minutesCook: 35 minutes
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