Ingredients
Scale
- olive oil
- 1/2 onion diced
- 3/4 cup uncooked quinoa rinsed
- 1 1/4 cups reduced-sodium chicken broth
- 2 boneless, skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1/4 teaspoon kosher salt
- 1/2 cup pizza or marinara sauce (adjust amount to taste)
- 2 cups baby spinach leaves
- 1/2 cup shredded mozzarella cheese
Instructions
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Add about two teaspoons of olive oil to a sauce pan with a lid. (You don’t need the lid right now.) Heat over medium-high heat, and add onion. Saute for 2-3 minutes until tender. Pour in quinoa and broth, and bring to a low boil. Reduce heat to low, cover, and simmer 20 minutes.
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While quinoa cooks, add another couple teaspoons of olive oil to a skillet, and heat it over medium-high heat. Add diced chicken, Italian seasoning, and salt. Stir fry chicken until cooked through, about 8-10 minutes.
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Reduce heat on the chicken to medium. Stir in spinach and pizza sauce, and cook until sauce is hot and spinach is wilted. Turn off heat.
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To serve, make a bed of quinoa on a plate, and top with chicken mixture. Spread shredded cheese over each portion. (You may need to microwave each plate for about 20 seconds to get the cheese to melt completely.) Dig in!
- Prep Time: 5
- Cook Time: 20