Ingredients
Scale
- 1 lb chicken breast, cut into 1-inch bite-sized pieces
- 1 cup uncooked quinoa, thoroughly rinsed
- 2 cups low-sodium chicken broth
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 cups fresh baby spinach
- 1 tablespoon lemon juice
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional for heat)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet or pan over medium-high heat. Add the cubed chicken breast and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. 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 1 minute until fragrant, being careful not to burn the garlic. Add the rinsed quinoa to the pan and toast it for 2 minutes, stirring constantly to coat it in the garlic oil.
- 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 let it simmer for 15 minutes. The quinoa should absorb most of the liquid and become tender.
- Remove the lid and fluff the quinoa with a fork. Add the cooked chicken back into the pan along with the fresh baby spinach and lemon juice. Stir gently for 1-2 minutes until the spinach has wilted from the residual heat.
- Taste and add more salt or pepper if needed. Sprinkle with fresh parsley and serve warm.
- Cook Time: 35 minutes
- Diet: Gluten-Free