One-Pot Chicken, Quinoa, Mushrooms & Spinach Recipe

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  6 thigh, bone removed or 564g

• 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, less/reduced sodium

  2 cup or 480g

• Spinach

  Raw

  1 ½ cup or 45g

Directions

1. In a medium bowl, combine chicken thighs with rosemary, paprika, salt, and pepper, tossing to coat evenly.
2. Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat. Cook the chicken for 2 minutes on each side, then transfer to a plate.
3. In the same skillet, add the remaining olive oil and cook the onion and mushrooms until tender, about 4 to 5 minutes.
4. Stir in the quinoa and chicken broth, bring to a boil, then cover and reduce heat to simmer for 15 minutes.
5. Nestle the chicken into the quinoa mixture, cover, and cook until the liquid is absorbed and chicken is cooked through, about 15 minutes.
6. Remove the chicken, stir in the spinach into the quinoa, and serve with the chicken. Adjust seasoning to taste.

Similar Foods

• One Pot Mushroom Spinach Artichoke Pasta
• Quinoa with Mushrooms, Spinach, and Sweet Potatoes
• One-Pot Chili Lime Chicken & Quinoa
• One Pot Mushroom Herb Chicken Orzo
• One Pot Garlic Butter Chicken Thighs and Mushrooms
• One-Pot Mexican Style Quinoa