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Nutritional Recipes

One Pot Quinoa, Chicken and Vegetables

Written by COA Nutrition Team On July 27, 2017

An easy and healthy dish – everything is combined in one pot, simmers, and is ready to eat in under 30 minutes!

You can substitute the vegetables for what’s available in your pantry/fridge, any vegetable that cooks easily will do.

INGREDIENTS:

  • 4 skinless boneless chicken thighs sliced.
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 2 tablespoons coconut oil, divided
  • 1 cup cherry tomatoes cut in half
  • 1 cup cubed zucchini
  • 1 cup shredded carrots
  • 1 small yellow onion, chopped
  • 1 cup quinoa
  • 2 cups low sodium chicken broth
  • 2 cups chopped spinach leaves
  • Salt and pepper to taste

INSTRUCTIONS:

  1. Rub the spices on the chicken. In a large skillet melt 1 tablespoon of the coconut oil on medium-high heat. Place the chicken in and cook for 5-7 minutes, or until the meat gets some color. Remove the chicken from the pan and set aside.
  2. Melt the other tablespoon of coconut oil and add the vegetables (all but the spinach). Cook, stirring occasionally until the vegetables are wilted, about 5 minutes. If the vegetables begin to stick to the bottom of the pan add 1/2 cup of the broth to deglaze the pan and prevent scorching. Add in the quinoa and the remaining chicken broth. Stir to mix everything and cover. Reduce the heat to a simmer and cook for 15 minutes.
  3. Add the chicken into the quinoa and cook another 5-7 minutes or until the liquid has cooked away.
  4. Once cooked stir the spinach into the quinoa, stirring until it is wilted, about 2 minutes. Serve.

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