High Protein Garlic Chicken And Quinoa
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: Gluten-Free, High Protein
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup uncooked quinoa, rinsed thoroughly
- 2 cups low-sodium chicken broth
- 4 cloves garlic, minced
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups fresh baby spinach
- 1 fresh lemon, cut into wedges
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- Pat the cubed chicken dry with paper towels. In a medium bowl, toss the chicken pieces with salt, pepper, and dried oregano until every piece is evenly coated.
- Heat olive oil in a large skillet or deep pan over medium-high heat. Add the chicken and cook for 4-5 minutes until browned on all sides. Add the minced garlic and sauté for another 1 minute until fragrant, being careful not to let the garlic burn.
- Stir in the rinsed quinoa and chicken broth. Use a wooden spoon to scrape any browned bits from the bottom of the pan to incorporate that extra flavor into the broth. Bring the mixture to a gentle boil.
- Reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 15-18 minutes. The quinoa should be tender and the liquid should be fully absorbed by the end of this time.
- Remove the pan from the heat. Quickly stir in the fresh baby spinach and cover for 2 minutes to let the steam wilt the leaves naturally. Fluff the quinoa with a fork, garnish with fresh parsley, and serve with lemon wedges on the side.