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Today’s recipe is a simple THM:E dinner – a creamy chicken gravy (with a touch of curry powder) over an easy seasoned quinoa. This makes a filling supper that is budget-friendly yet packed with flavor. I love the tender texture of the quinoa soaked in creamy gravy, but you could use brown rice in place of the quinoa for an even cheaper meal. Just adjust the liquid as necessary and use the other ingredients to season 6 servings of brown rice.
Don’t feel like having gravy over quinoa? Feel free to use the quinoa as a side dish accompaniment to create another THM:E meal! Pair it with some sort of lean protein and an extra veggie (such as roasted carrots) and you’re good to go. The roasted carrots in the pictures in this post will be debuting in my next cookbook. There will be lots of side dish ideas.
The inspiration for this creamy chicken gravy recipe goes to my sister Katelyn. She made supper one night and I proceeded to try to recreate it the next time I cooked. It was that good! I think I came pretty close to her original creation, but I know that if she made it again, it would look totally different. 😛 She and I have the same problem – we
never very rarely make the same recipe twice.
I’ve been posting more main dish recipes in the last few months – have you noticed? The biggest complaint I hear about Necessary Food is that it includes more sweet than savory recipes. I don’t necessarily think that’s a problem since most people have a harder time tweaking desserts than main dishes to be healthy (due to the alternative flours and sweeteners involved), but it would appear that main dishes are super important to you all! What do you think? What kind of balance between sweet and savory recipes would you like to see here on the blog? Let me know in the comments below!
As always, check out the Notes section of the recipes for extra info. I’ve included the Seasoned Quinoa recipe as a separate printable.
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my no special ingredients recipes (These are recipes that can be made using ingredients found at a local grocery store. You may need to substitute sweeteners using a locally-sourced low-glycemic sweetener.)
- all my low-fat, THM:E recipes
Keep scrolling for the Seasoned Quinoa recipe….
- 2 lb. chicken breast
- 1 lg. onion, chopped
- Dime-sized bunch fresh cilantro, chopped
- 1 tsp. each basil, curry powder, dill weed, garlic powder, parsley flakes
- ½ tsp. each salt, black pepper
- 1½ c. fat-free Greek yogurt
- ¾ c. unsweetened almond milk
- ⅓ c. grated Parmesan cheese (the green can kind)
- Heat a large skillet or kettle until it's good and hot, then add the first set of ingredients. Reduce the heat to medium or medium-low and cover. (The lower the heat, the longer the cook time, but the more tender the chicken.) Stir occasionally. You can chop the chicken up a bit to speed up the cooking time.
- When the chicken is done, reduce the heat to low. Chop the chicken up fine with a pastry cutter, then add the Greek yogurt, almond milk, and cheese. Stir, then simmer uncovered for 15 minutes. Taste and add more salt if necessary.
- Serve over Seasoned Quinoa for a THM:E meal or some sort of nonstarchy veggie (steamed broccoli or spaghetti squash) for a THM:FP meal.
- 3 c. water
- 1½ c. dry quinoa
- 2 springs fresh cilantro, chopped
- 2 tsp. dried minced onion
- 2 tsp. chicken bouillon*
- Salt and pepper, if needed
- Rinse and drain the quinoa to remove any bitter coating.
- Bring all the ingredients to a boil, then simmer (covered) for 15 minutes. Turn the heat off and leave the pan on the burner for 5 more minutes. Fluff the quinoa with a fork and serve.