Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1 cup uncooked quinoa (rinsed well)
- 2 cups low-sodium chicken broth
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 2 cups fresh baby spinach
- 1 tablespoon fresh lemon juice
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Pat the chicken cubes dry with a paper towel and season them with salt, pepper, and dried oregano. Heat the olive oil in a large skillet or pan over medium-high heat. Add the chicken and cook for about 5-6 minutes until browned on all sides. Remove the chicken from the pan and set it aside on a plate.
- In the same pan, add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic. Add the rinsed quinoa to the pan and stir for 1-2 minutes to lightly toast the grains, which enhances their nutty flavor.
- Pour the chicken broth into the pan with the quinoa. Bring the liquid to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 15 minutes, or until the liquid is fully absorbed and the quinoa is fluffy.
- Once the quinoa is cooked, return the chicken and any accumulated juices back into the pan. Toss in the fresh baby spinach and stir gently. The residual heat will wilt the spinach in about 1-2 minutes. Squeeze the fresh lemon juice over the top to brighten the flavors.
- Give everything a final stir and taste for seasoning. Add more salt or pepper if needed. Sprinkle with fresh chopped parsley and serve warm.
- Cook Time: 35 minutes
- Diet: Gluten-Free, Dairy-Free