Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup dry quinoa, thoroughly rinsed
- 2 cups low-sodium chicken broth
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups fresh baby spinach
- 1 tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large skillet or pot over medium-high heat. Add the chicken pieces and season them with salt, pepper, and oregano. Cook for about 5-6 minutes until the chicken is browned on all sides. It does not need to be fully cooked through yet.
- Reduce the heat to medium and add the minced garlic to the pan. Sauté for about 1 minute until fragrant, being careful not to burn it. Add the rinsed quinoa and stir for another minute to lightly toast the grains and coat them in the garlic oil.
- Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pan. 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 absorbed and the quinoa is tender.
- Remove the pan from the heat. Stir in the fresh baby spinach and lemon juice. The residual heat from the quinoa will wilt the spinach within a minute. Fluff the quinoa with a fork to distribute the chicken and greens evenly.
- Taste and add more salt or pepper if needed. Sprinkle with fresh chopped parsley and serve warm. For an extra touch of flavor, you can add a sprinkle of red pepper flakes or a dash of parmesan cheese.
- Cook Time: 35 minutes
- Diet: Gluten-Free