Ingredients
Scale
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1 cup uncooked quinoa, rinsed thoroughly
- 2 cups low-sodium chicken broth
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 2 tablespoons olive oil
- 2 cups fresh baby spinach
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh parsley for garnish
- Optional: Red pepper flakes for a bit of heat
Instructions
- Start by rinsing the quinoa under cold water in a fine-mesh strainer. This removes the natural coating called saponin, which can make quinoa taste bitter. Pat the cubed chicken breast dry with paper towels and season generously with salt, pepper, and dried oregano.
- Heat one tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and cook for about 3 to 4 minutes until it becomes translucent. Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn the garlic.
- Push the onions and garlic to the side of the pan and add the remaining tablespoon of olive oil. Add the chicken cubes in a single layer. Sear the chicken for about 2 to 3 minutes per side until it develops a nice golden-brown crust. The chicken does not need to be fully cooked through at this stage.
- Stir in the rinsed quinoa and the chicken broth. Use a wooden spoon to scrape any browned bits from the bottom of the pan—that is where the flavor is! Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and simmer for 15 to 18 minutes, or until the liquid is fully absorbed and the quinoa is fluffy.
- Remove the pan from the heat. Stir in the fresh baby spinach and lemon juice. The residual heat will wilt the spinach in about a minute. Taste and add more salt, pepper, or red pepper flakes if desired. Garnish with fresh parsley and serve warm.
- Cook Time: 40 minutes
- Diet: Gluten-Free