Ingredients
Scale
- 2 large chicken breasts, cut into 1-inch bite-sized pieces
- 1 cup uncooked quinoa, thoroughly rinsed
- 2 cups low-sodium chicken broth
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, chopped
- 2 cups fresh baby spinach
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- Fresh parsley and lemon wedges for garnish
Instructions
- In a medium bowl, toss the chicken pieces with salt, pepper, and paprika. Heat the olive oil in a large skillet or deep pan over medium-high heat. Add the chicken and cook for 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 diced onion and bell pepper. Sauté for 3-4 minutes until the onion becomes translucent. Add the minced garlic and dried oregano, cooking for another 60 seconds until the garlic is fragrant, being careful not to burn it.
- Add the rinsed quinoa to the pan with the vegetables. Stir frequently for 2 minutes to lightly toast the quinoa. This step adds a wonderful nutty flavor to the finished dish.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15 minutes. Most of the liquid should be absorbed, and the quinoa should be tender.
- Return the cooked chicken and any resting juices back into the pan. Fold in the fresh baby spinach and stir gently. Cover the pan for 2 more minutes to allow the chicken to heat through and the spinach to wilt from the residual steam.
- Remove the pan from the heat. Fluff the quinoa with a fork. Taste and add more salt or pepper if needed. Serve hot with a sprinkle of fresh parsley and a squeeze of lemon juice.
- Cook Time: 40 minutes
- Diet: Gluten-Free