One-Pot Chicken, Quinoa, Mushrooms & Spinach Recipe

Ingredients

• Chicken thigh

  Broilers or fryers, meat only, raw

  6 thigh, bone and skin removed or 414g

• Rosemary

  Spices, dried

  ¾ tsp or 0.9g

• Paprika

  Spices

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Onions

  Raw

  ½ medium or 55g

• Mushrooms

  White, raw

  3 cup, pieces or slices or 210g

• Quinoa

  Uncooked

  1 cup or 170g

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• Spinach

  Raw

  1 ½ cup or 45g

Directions

1. Place the chicken thighs in a medium bowl. Add rosemary, paprika, salt, and pepper, and toss to coat evenly.
2. Heat half of the olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer to a plate.
3. In the same skillet, heat the remaining olive oil. Add the onion and mushrooms, cooking until tender, about 4 to 5 minutes.
4. Stir in the quinoa and chicken broth. Bring to a boil, then cover, reduce heat, and simmer for 15 minutes.
5. Nestle the chicken into the quinoa mixture, cover, and cook until the liquid is absorbed and the chicken is cooked through, about 15 minutes.
6. Transfer the chicken to a plate. Stir the spinach into the quinoa and serve with the chicken. Season to taste and serve.

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