Chicken with Spinach & Quinoa

Gluten free juicy skillet seared chicken with sides of garlicky spinach and nutty quinoa topped with tangy goat cheese crumbles.

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Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: servings

Calories: 662kcal

In a medium saucepan over high heat, bring chicken stock, olive oil and salt to a boil. Stir in the quinoa. Cover the pan, lower the temp to medium low and allow to cook for approximately 15 minutes or until all of the liquid has been absorbed.
In the largest high sided frying pan that you have, heat olive oil over medium high heat. Season the chicken with salt and pepper. Sear the chicken breasts on each side until browned. Approximately 7 minutes on the first side and 5 minutes on the second (depending on thickness).
Cover the pan with a lid or aluminum foil to trap the heat and moisture inside the pan while cooking the chicken. This will help to keep the chicken juicy and reduce the cooking time.
Transfer the cooked chicken to a plate to rest while you heat more olive oil in the same pan over medium high heat. Pile the spinach leaves into the pan. They will overfill the pan, but will wilt quickly, so don’t be overly concerned.
Season the spinach with salt and pepper. Splash with about ¼ cup of chicken stock and tightly cover the pan with a lid to help steam the spinach for about 4-5 minutes.
Turn/stir the spinach leaves and add the sliced garlic. Cover and allow to finish cooking through for another 2-4 minutes.
Serve plated with crumbled goat cheese on top and a lemon to squeeze on the side.