Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 cup white or tri-color quinoa, rinsed
  • 2 cups low-sodium chicken bone broth
  • 1 tsp garlic powder
  • 2 cups fresh baby spinach
  • 0.5 cup crumbled feta cheese
  • 1 tbsp fresh lemon juice
  • 0.25 cup chopped flat-leaf parsley

Instructions:

  1. Heat avocado oil in a large deep-set skillet or Dutch oven over medium-high heat. Pat chicken cubes dry with paper towels to ensure a proper sear.
  2. Season chicken with smoked paprika, salt, and pepper. Sear for 5-6 minutes until a golden-brown crust forms on all sides. Remove chicken from the pan and set aside.
  3. In the same pan, add the rinsed quinoa. Stir constantly for 2 minutes to toast the grains until they emit a nutty aroma and start to pop slightly.
  4. Pour in the chicken bone broth and garlic powder, using a wooden spoon to scrape the browned bits (fond) from the bottom of the pan.
  5. Return the chicken to the pan. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 12-15 minutes until liquid is absorbed and quinoa is tender.
  6. Remove from heat. Fold in the fresh baby spinach, crumbled feta, lemon juice, and parsley. Let sit for 2 minutes until spinach is wilted, then serve.