An old family favorite made easy and healthy
Remember the old dish chicken and rice? I remember growing up with this, but once we decided to eat healthy there was no conventional cream of mushroom soup in our diet. Full of wheat, MSG, unhealthy oils and lots of chemicals. None of that was going to make it into our meals or even get mixed with our healthy chicken. But then came a healthy cream of mushroom soup without the gluten and chemicals. The brand is Pacific Natural Foods and it comes in a carton and not a can. I have modified the chicken and rice dish to include quinoa. Quinoa is a gluten-free grain and is almost a complete protein. It also cooks faster than rice so it becomes a quick dish to make.
4 boneless organic chicken breasts
1 contatiner of Pacific Natural Foods cream of mushroom soup
1 cup Quinoa, uncooked
3/4 cup water
Salt and pepper, for the chicken
1. Preheat the oven to 350 degrees
2. Spread the quinoa in the bottom of a 9×13 baking dish and combine with the cream of mushroom soup and water.
3. Arrange the chicken breasts on the top of rice and sprinkle with salt and pepper
4. Cover with foil and bake for 60 minutes
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