NUTRITION

SERVINGS

INGREDIENTS

6 oz boneless skinless chicken thighs

0.25 cup dry quinoa

0.5 cup water

1 tsp extra virgin olive oil

0.5 tsp ground turmeric

0.25 tsp ground ginger

0.25 tsp sea salt

0.25 tsp black pepper

1 cup baby spinach

1 tbsp minced red onion

1 clove garlic

PREPARATION

• 1

  Rinse the quinoa thoroughly in a fine-mesh strainer to remove any bitterness.

• 2

  In a small saucepan, combine the quinoa and water; bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed.

• 3

  While the quinoa cooks, season the chicken thighs evenly on both sides with the turmeric, ginger, sea salt, and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat until shimmering.

• 5

  Add the chicken thighs to the skillet and sear for 5 to 7 minutes per side until the exterior is golden and the internal temperature reaches 165°F.

• 6

  Remove the chicken from the pan and set aside to rest for a few minutes.

• 7

  In the same skillet, add the minced red onion and garlic, sautéing for 2 minutes until fragrant and softened.

• 8

  Add the baby spinach to the skillet and toss for 1 minute until just wilted by the residual heat.

• 9

  Fluff the cooked quinoa with a fork and plate it alongside the golden chicken and the sautéed greens.