Why You’ll Love This Recipe
This Creamy One-Pot Chicken & Quinoa is comforting, protein-packed, and ready in under 30 minutes. It’s a family-friendly dinner that’s naturally gluten-free and loaded with fibre, healthy fats, and micronutrients — without any heavy cream or processed ingredients.
Featured Products / Kitchen Tools I Love
- My go-to non-stick sauté pan for easy one-pot meals
- This organic white quinoa cooks up fluffy every time
- I use this unsweetened coconut milk for creaminess without dairy
Nutrition & Wellness Benefits
This dish is a nutritional powerhouse:
- Quinoa gives complete plant-based protein and fibre
- Chicken breast adds lean protein to support muscle and metabolism
- Spinach and garlic support immunity and hormone health
- Coconut milk adds healthy fats that help keep you satisfied
Perfect for women wanting balanced meals without restrictive dieting.
What You’ll Need
Here’s a peek at the ingredients before we dive into the recipe card:
- Lemon juice, herbs, and seasoning
- Chicken breast (or thighs if preferred)
- Quinoa
- Garlic and onion
- Baby spinach
- Full-fat coconut milk
Ingredients
- 1 tbsp olive oil or avocado oil
- 2 chicken breasts diced
- 1 small onion finely chopped
- 2 garlic cloves minced
- 1 cup uncooked quinoa rinsed
- 1 ½ cups low-sodium chicken stock or bone broth
- 1 cup full-fat coconut milk from a can
- 2 large handfuls of baby spinach
- 1 tbsp lemon juice freshly squeezed
- 1 tsp dried thyme or Italian herbs
- Sea salt and pepper to taste
- Fresh parsley chopped (for garnish – optional)
Instructions
- Heat the oil in a large sauté pan or deep skillet over medium heat. Add the diced chicken and season with a little salt and pepper. Cook for about 5–6 minutes, turning occasionally, until golden and cooked through. Remove from the pan and set aside.
- In the same pan, add the chopped onion and garlic. Sauté for 2–3 minutes until soft and fragrant.
- Add the rinsed quinoa, stir to coat it in the onion and garlic mixture.
- Pour in the chicken stock and coconut milk, stir well, and bring to a gentle simmer.
- Add herbs and cooked chicken back into the pan. Cover with a lid and let simmer for about 15 minutes, stirring occasionally, until the quinoa is tender and most of the liquid is absorbed.
- Stir in the baby spinach and lemon juice during the last 2–3 minutes of cooking until wilted and vibrant.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
- Serve hot, garnished with fresh parsley.
Notes
Pair it with a crisp green salad or roasted veggies for extra fibre and crunch.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or stock.Nutrition
Calories: 430kcal
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