Creamy Cheddar Quinoa with Chicken and Spinach
By Judy Kim
Yields:
4
Prep Time:
20 mins
Total Time:
20 mins
Jump to recipeTry a healthier, stovetop spin on chicken-and-rice.
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Ingredients
- 1 cup quinoa
- 1 Tbsp. extra-virgin olive oil
- 2 large boneless skinless chicken breasts, cut into 2" pieces
- kosher salt
- Freshly ground black pepper
- 1 Tbsp. butter
- 2 cloves garlic, minced
- 1 medium onion, chopped
- 1/2 cup heavy cream
- 1 cup low-sodium chicken stock
- 2 cups shredded cheddar, divided
- 8 oz. baby spinach, chopped
- 2 Tbsp. chopped parsley
Directions
- Step 1In a medium pot, cook quinoa according to package directions.
- Step 2Meanwhile, in a large sauté pan over medium-high heat, heat oil. Season chicken with salt and pepper, then sear chicken on both sides until golden brown. Transfer to a plate.
- Step 3Return pan to medium heat. Add butter and sauté garlic and onions until softened. Add cream and chicken stock; bring to a boil and simmer until slightly reduced, 2 to 3 minutes. Stir in 1 cup cheese and spinach. Fold in quinoa and chicken, then top with remaining cup cheese. Cover pan and simmer until warmed through and cheese is bubbling, 3 to 4 minutes.
- Step 4Garnish with parsley and serve immediately.
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