One Pot Chicken and Spinach Quinoa Recipe

 In Diet, food, Health, Nutrition, Recipe

One Pot Chicken and Spinach Quinoa Recipe

Looking for a recipe full of clean, nutrient dense foods that doesn’t skimp on flavour? This One Pot Chicken and Spinach Quinoa with Mushrooms recipe is easy to make and you will only have one pot to wash when you’re done!  The recipe serves 6 so it’s great for a family or for packing leftovers for lunch!

Recipe Ingredients

1 kg skinless, boneless chicken thighs

2 tsp dried rosemary, divided

2 tsp smoked paprika

2 tsp coconut oil, divided

1 cup yellow onion, diced

3 cloves garlic, minced

1 lb crimini mushrooms, sliced

1 cup quinoa

2 cups organic chicken broth (no preservatives)

2 cups raw spinach

*salt and pepper to taste

Recipe Directions

  1. Trim fat from chicken. Season the chicken thighs with 1 tsp rosemary, 1 tsp of smoked paprika and 1/2 tsp each salt and pepper. Melt 1 tsp coconut oil over medium high heat and brown the chicken for about 3-5 mins per side. Remove from the pot and set aside on a plate.
  2. Melt the other tsp of coconut oil in the same pot over medium high heat. Sauté the onions, garlic and mushrooms until softened but not fully cooked (about 5 mins). Add the quinoa and chicken broth to the pot with the remaining 1 tsp of rosemary and 1 tsp of smoked paprika. Bring to a boil then reduce the heat and simmer covered for 10 mins.
  3. After 10 mins add the spinach, cover and then stir once wilted. Add the chicken thighs back into the pan and cook covered over the same low heat for 10 more mins or until the quinoa and chicken are cooked through. Add salt and pepper to taste and serve! Makes 6 servings.

Macronutrient Breakdown (per serving): Calories – 343, Fat – 10g, Carbohydrates – 21g, Protein – 39g

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