Ingredients
Scale
- 1.5 lbs chicken breast, cut into bite-sized pieces
- 1 cup quinoa, rinsed thoroughly
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh baby spinach
- 1 tablespoon fresh lemon juice
- Optional: Red pepper flakes for heat
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.
- Stir in the minced garlic and the rinsed quinoa. Sauté for another 1-2 minutes. This toasts the quinoa slightly and releases the fragrance of the garlic without burning it.
- Pour in the chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pan. Bring the mixture 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 tender.
- Remove the pan from the heat. Stir in the fresh baby spinach and lemon juice. The residual heat will wilt the spinach in about 60 seconds. Fluff the quinoa with a fork and serve immediately.
- Cook Time: 35 minutes
- Diet: Gluten-Free