Quinoa with Spinach Tomato and Chicken
Savor the wholesome goodness of Quinoa with Spinach, Tomato, and Chicken—a vibrant, protein-packed meal that's both delicious and nutritious! This easy-to-make recipe features fluffy quinoa simmered in low-sodium chicken broth for extra flavor, paired with tender, oregano-seasoned chicken breasts. Bursting with the freshness of sautéed grape tomatoes and vitamin-rich baby spinach, this one-pan dish is brightened with a zesty drizzle of lemon juice and, optionally, topped with creamy crumbled feta for a Mediterranean-inspired finish. Perfect for meal prep or a quick weeknight dinner, this colorful and gluten-free recipe comes together in just 40 minutes and is ideal for anyone looking to enjoy a healthy, balanced meal without compromising on flavor.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 pieces chicken breasts
- 4 cups baby spinach
- 1.5 cups grape tomatoes
- 2 tablespoons olive oil
- 3 garlic cloves
- 2 cups chicken broth (low-sodium)
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup feta cheese (optional)
Instructions
Rinse 1 cup of quinoa under cold water using a fine-mesh sieve to remove its natural bitterness. Set aside.
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the quinoa and lightly toast it for 2-3 minutes, stirring frequently.
Pour in 2 cups of low-sodium chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa has absorbed all the liquid. Remove from heat and fluff with a fork.
While the quinoa cooks, season 2 chicken breasts with 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, and 1 teaspoon of dried oregano.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet, let it cool slightly, then dice into bite-sized pieces.
In the same skillet, add 3 minced garlic cloves and sauté for 1 minute until fragrant. Add 1.5 cups of halved grape tomatoes and cook for 3-4 minutes, or until they begin to soften and release their juices.
Stir in 4 cups of baby spinach and cook for 2 more minutes, or until the spinach is wilted.
Add the cooked quinoa and diced chicken to the skillet with the spinach and tomatoes. Toss everything together until well combined.
Drizzle with 2 tablespoons of lemon juice and adjust seasoning with more salt and pepper to taste, if needed.
If desired, sprinkle 0.5 cup of crumbled feta cheese over the dish before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 4120 mg | 179% | |
| Total Carbohydrate | 115.4 g | 42% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 9.1 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 785 mg | 60% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 922 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
