How to make
Wash the chicken fillets and soak up the excess moisture with kitchen paper.
Season them with salt, cut them crosswise into slices or pieces to your liking, spread them with a little olive oil and white pepper and leave them at room temperature while you cook the quinoa.
Put the quinoa grains in boiling salted water, ratio 1:3. Boil them for 10-12 minutes, depending on the degree of readiness you prefer. Towards the end of the boiling process, add the dried vegetables.
Heat the remaining olive oil in a non-stick pan.
Roast the chicken and mushrooms (whole), until the meat aquires a golden brown color.
Put the chicken and mushrooms in the center of each portion. Oon the side, like a ring, surround with quinoa (flavored additionally) with the sauce, which has separated from roasting meat - 2-3 spoons.
Sprinkle with fresh parsley and serve the dish warm.
Enjoy your meal!
