Low Sodium Lemon Chicken

Directions

1. Heat large non-stick skillet on medium-high heat. Add 1-tablespoon of olive oil, add chicken, sprinkle with paprika and pepper. Brown well on all sides. Remove chicken and set aside.
2. Add 1-tablespoon oil and mushrooms to skillet, brown for about 2 minutes per side, remove and set aside with chicken.
3. Add carrots and zucchini, cook until tender – about 3 minutes, set aside in a separate bowl.
4. Add broth, lemon juice, zest and rosemary to skillet, heat to a boil, stir in quinoa. Return chicken and mushrooms to skillet, stir and reduce heat to low. Cover and simmer until quinoa has absorbed almost all liquid - about 20 minutes, stirring occasionally. Turn off heat; stir in carrots and zucchini, cover until warmed through, about 3 minutes.