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A golden skillet filled with fluffy quinoa, seared chicken cubes, red peppers, and wilted green spinach.

One Skillet Quinoa and Chicken

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 450 kcal

Ingredients
  

  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 cup uncooked white quinoa, rinsed
  • 2 cups low -sodium chicken broth
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 3 cloves garlic , minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh baby spinach
  • 1 tablespoon fresh lemon juice

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat.
  • Season chicken with salt and pepper, then sear in the skillet until browned, approximately 5 minutes. Remove chicken and set aside.
  • In the same skillet, add onion and bell pepper; sauté for 4 minutes until softened.
  • Add garlic, cumin, and paprika; cook for 1 minute until fragrant.
  • Stir in rinsed quinoa and chicken broth, scraping the bottom of the pan to deglaze.
  • Return chicken to the skillet, bring to a boil, then reduce heat to low and cover.
  • Simmer for 15 minutes or until quinoa is tender and liquid is absorbed.
  • Fold in baby spinach and lemon juice until spinach is wilted. Serve immediately.