Happy New Year! I’m finally back in the kitchen (WITHDRAWL) and started the year with this healthy one-pot dish. Chefs like to call this kind of method the “One pot turnaround.” You make everything in one dish so you can shorten clean-up time in the kitchen.
This is my first quinoa recipe friends. I know–blasphemy! I love healthy food but I love flavor more, so I’ve been messing around with quinoa and finally concocted this recipe. It’s flavorful, healthy, filling, and can be your go-to for breakfast, lunch, or dinner. If you want it vegetarian, lose the chicken and add the spice mix to the mushrooms. If you want it for breakfast, crack an egg over it. Once you are done prepping, the chicken and veggies cook themselves on the stovetop in a half-hour while you’re hard at work on your new years resolutions. Wink Wink.
Either way, start your year with this dish and keep it in your repertoire on heavy rotation. And pass it on to all the quinoa lovers out there–it will not disappoint!
- 3 boneless, skinless chicken breasts
- 1 Tbls. blackened seasoning
- 2 tsp. smoked paprika
- ½ tsp salt
- ½ tsp ground pepper
- 3 Tbls. olive oil, divided
- 1 yellow onion, diced
- 8 oz. Portabella mushrooms, sliced
- 1 cup artichoke hearts, chopped
- 1/2 cup sun-dried tomatoes in oil, chopped
- 1 cup quinoa (I used tri-color from Trader Joes)
- 2 cups low-fat chicken broth
- 1/2 cup crumbled feta cheese (or more to taste)
- 1 cup chopped spinach leaves
- Salt and pepper, to taste
- Place the chicken breasts in a medium bowl. In a separate bowl, mix blackened seasoning, paprika, salt and pepper, and 2 Tbls. olive oil to make a paste. Slather paste over chicken to coat. Refrigerate 20-30 minutes.
- Heat remaining Tablespoon of olive oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer the chicken to a plate.
- Next, add the onion and mushrooms, and cook until the vegetables are tender, 4 to 5 minutes.
- Add the artichoke hearts and sun-dried tomatoes. Stir to combine.
- Stir in the quinoa and broth and bring to a boil, nestle the chicken into the quinoa. Cover and reduce heat to medium- medium-low (broth should be at a high simmer). Cook for 25-30 minutes until the liquid is absorbed and the chicken is cooked through.
- Transfer the chicken to a plate and slice in strips. Stir the spinach into the quinoa. Sprinkle in feta cheese. Place the chicken on top and season to taste.