Description
A vibrant, nutritious dish combining tender chicken, protein-rich quinoa, and fresh vegetables. Perfect for a quick, wholesome weeknight dinner with bold flavors and balanced nutrition.
Ingredients
1 lb chicken breast, cut into bite-sized pieces
2 cups fresh spinach, chopped
1 red bell pepper, diced
1 medium onion, diced
2 cloves garlic, minced
1 cup quinoa, rinsed
2 cups low-sodium chicken broth
1 tbsp olive oil
1 tsp smoked paprika
Salt and pepper to taste
1/4 cup chopped fresh parsley
Instructions
Heat olive oil in the large skillet over medium heat.
Add diced onion and minced garlic to the pan. Sauté for 2-3 minutes until fragrant and translucent.
Add chicken pieces and sprinkle smoked paprika, salt, and pepper. Cook for 8-10 minutes, stirring occasionally, until chicken is cooked through and slightly golden.
Meanwhile, in a medium saucepan, bring the chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed. Fluff with a fork when done.
Once the chicken is cooked, toss in the chopped red bell pepper and spinach. Cook for another 3-4 minutes until the spinach wilts and the peppers soften.
Remove from heat. Gently fold in the cooked quinoa and chopped parsley.
Serve warm, garnished with extra parsley if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Swap chicken breast for chicken thighs for juicier meat.
Use venison roast cut into pieces for a richer flavor alternative.
To freeze: Cool completely then freeze for up to 2 months before reheating.
- Prep Time: 15
- Cook Time: 25
- Category: Recipes
- Method: Sautéing and One-Pan Cooking
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 120mg