Description
This One-Pot Chicken, Quinoa, Mushrooms & Spinach recipe is a simple, healthy, and flavorful dish that combines tender chicken thighs, hearty quinoa, earthy mushrooms, and fresh spinach all cooked in one pan. With minimal clean-up and a deliciously savory flavor, this meal is perfect for a busy weeknight or a nutritious dinner.
Ingredients
6 boneless skinless chicken thighs, trimmed
¾ teaspoon crushed dried rosemary
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon ground pepper
2 teaspoons olive oil, divided
½ yellow onion, chopped
8 ounces crimini mushrooms, sliced
3 garlic cloves, minced
1 cup dry quinoa
2 cups low-fat chicken broth
1 ½ cups sliced spinach leaves
Salt and pepper to taste
Instructions
- Place the chicken thighs in a medium bowl. Add the rosemary, smoked paprika, salt, and pepper. Toss the chicken to coat evenly with the spices.
- Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat. Add the chicken thighs and cook for 2 minutes on each side until they are browned. Transfer the chicken to a plate and set aside.
- In the same skillet, heat the remaining 1 teaspoon of olive oil. Add the chopped onion and sliced mushrooms, and cook until the vegetables are tender, about 4-5 minutes.
- Add the minced garlic and cook for 1 more minute until fragrant.
- Stir in the quinoa and chicken broth. Bring to a boil, then cover, reduce the heat to low, and simmer for 10 minutes.
- Nestle the browned chicken thighs into the quinoa mixture. Cover and cook for another 20 minutes, or until the quinoa is cooked, the liquid is absorbed, and the chicken is cooked through.
- Remove the chicken from the skillet and place it on a plate. Stir the spinach into the quinoa and cook for an additional 1-2 minutes until the spinach is wilted.
- Serve the quinoa mixture with the chicken on top. Season with salt and pepper to taste.
Notes
- Vegetarian Option: Skip the chicken and add extra vegetables like zucchini, bell peppers, or sweet potatoes for a plant-based version.
- Add Nuts: Add some toasted almonds or walnuts for a crunchy texture and extra protein.
- Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño when cooking the garlic for a spicier version.
- Use Brown Rice: You can substitute the quinoa with brown rice or couscous if preferred, just adjust the cooking time as needed for different grains.
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Category: Main Dish
- Method: Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
