Ingredients:

  • 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 cup uncooked quinoa, rinsed
  • 2 cups low-sodium chicken broth
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 3 cups fresh baby spinach, packed
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp fresh lemon juice
  • 1/4 cup crumbled feta cheese

Instructions:

  1. Season the cubed chicken with garlic powder, paprika, salt, and pepper.
  2. Heat olive oil in a 12-inch deep skillet over medium-high heat. Add the chicken in a single layer and sear until golden-brown and cooked through (about 5–7 minutes). Remove chicken and set aside on a plate.
  3. Lower heat to medium and sauté diced onion until translucent. Stir in minced garlic and tomato paste, cooking for 1 minute.
  4. Stir in the rinsed quinoa to coat in oil and paste. Pour in chicken broth, scraping the bottom of the pan to release browned bits.
  5. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15–20 minutes until liquid is fully absorbed.
  6. Remove skillet from heat. Gently fold in fresh baby spinach and chopped parsley until spinach wilts.
  7. Return seared chicken and its juices to the pan. Drizzle with fresh lemon juice and sprinkle with crumbled feta cheese before serving.