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One-Pot Garlic Chicken Quinoa


  • Author: Chloe

Ingredients

  • Chicken Breast: 1.5 lbs, boneless, skinless chicken breasts, cut into bite-sized pieces. Provides lean protein, the star of our dish, ensuring a satisfying and hearty meal.
  • Quinoa: 1 cup, uncooked, rinsed. A nutritious grain, offering a complete protein and fiber, adding a wonderful texture and nutty flavor.
  • Chicken Broth: 2 cups, low sodium. The liquid base for cooking the quinoa and chicken, infusing flavor and moisture into the dish.
  • Garlic: 6 cloves, minced. The aromatic powerhouse of this recipe, delivering a pungent and savory flavor that elevates the entire dish.
  • Onion: 1 medium, chopped. A foundational aromatic, providing a subtle sweetness and depth of flavor to the base of the recipe.
  • Bell Pepper: 1 large, any color, chopped. Adds sweetness, crunch, and vibrant color, contributing essential vitamins and antioxidants.
  • Spinach: 5 oz, fresh, baby spinach. A leafy green powerhouse, packed with nutrients, adding a subtle earthy flavor and wilting beautifully into the dish.
  • Olive Oil: 2 tablespoons. Used for sautéing and adding richness, a healthy fat that enhances flavor and prevents sticking.
  • Dried Oregano: 1 teaspoon. A classic Mediterranean herb, adding a warm, slightly peppery note that complements the garlic and chicken.
  • Dried Thyme: 1 teaspoon. Another aromatic herb, providing an earthy, slightly minty flavor that pairs perfectly with chicken and garlic.
  • Salt: 1 teaspoon, or to taste. Essential for seasoning and enhancing the flavors of all the ingredients.
  • Black Pepper: ½ teaspoon, or to taste. Adds a touch of spice and depth, balancing the flavors and enhancing the overall taste.
  • Red Pepper Flakes (Optional): ¼ teaspoon, or to taste. For a hint of heat, adding a subtle kick to the dish, especially if you enjoy a bit of spice.
  • Fresh Parsley (Optional): 2 tablespoons, chopped, for garnish. Adds a fresh, vibrant finish and a pop of color when serving.
  • Lemon Juice (Optional): 1 tablespoon, fresh, for brightness. A squeeze of lemon juice at the end brightens the flavors and adds a zesty touch.

Instructions

  1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for about 3-4 minutes, until softened and translucent, stirring occasionally to prevent burning. Sautéing the onion first releases its natural sugars and builds a flavorful base for the dish. You’ll know it’s ready when it becomes soft and slightly see-through, releasing a sweet aroma. Don’t rush this step, as a well-sautéed onion is key to a flavorful dish.
  2. Add Garlic and Bell Pepper: Add minced garlic and chopped bell pepper to the pot. Cook for another 2-3 minutes, until fragrant and the bell pepper is slightly softened. Stir frequently to prevent the garlic from burning, as burnt garlic can become bitter. The garlic will release its pungent aroma, and the bell pepper will begin to soften, adding sweetness and color to the mix. This step further layers the flavor profile of the dish.
  3. Brown the Chicken: Add the bite-sized chicken pieces to the pot. Season with salt, black pepper, oregano, and thyme. Cook, stirring occasionally, until the chicken is browned on all sides. Browning the chicken is crucial for developing flavor and sealing in the juices. Don’t overcrowd the pot; if necessary, brown the chicken in batches to ensure even browning. The spices will coat the chicken and infuse it with aromatic flavors as it cooks. You are not cooking the chicken through at this point, just browning the exterior.
  4. Add Quinoa and Broth: Pour in the rinsed quinoa and chicken broth into the pot. Stir well to combine all ingredients, ensuring the quinoa is evenly distributed in the broth. Make sure all the quinoa is submerged in the liquid for even cooking. Stirring ensures that all the flavors meld together and the quinoa will cook properly in the broth.
  5. Bring to a Boil and Simmer: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes, or until the quinoa is cooked through and the liquid is absorbed. Reducing the heat to a simmer after boiling is essential to prevent the bottom from scorching and to allow the quinoa to cook gently and absorb the broth. Keep the pot covered to trap steam and ensure even cooking. The quinoa is cooked when it’s fluffy and translucent, and most of the liquid has been absorbed.
  6. Stir in Spinach: Remove the pot from the heat and stir in the fresh spinach. Cover the pot again and let it sit for 2-3 minutes, or until the spinach is wilted. The residual heat from the cooked quinoa and chicken is enough to wilt the spinach beautifully. Covering the pot helps to steam the spinach gently and retain its vibrant green color and nutrients. Stir gently to incorporate the wilted spinach throughout the dish.
  7. Fluff and Serve: Fluff the quinoa with a fork. This step helps to separate the grains and create a light and airy texture. Fluffing also distributes the spinach and chicken evenly throughout the dish.
  8. Optional Garnishes: If desired, stir in fresh parsley and a squeeze of lemon juice before serving. Fresh parsley adds a bright, herbaceous note and a pop of color. Lemon juice adds a touch of acidity that brightens the overall flavors and balances the richness of the dish. These garnishes are optional but highly recommended to elevate the final dish.
  9. Serve Hot: Serve immediately while hot. This dish is best enjoyed fresh and warm. It can be served as a complete meal on its own or with a side salad for a more balanced dinner.

Nutrition

  • Serving Size: one normal portion
  • Calories: 420
  • Protein: 40g