Herb-Rubbed Chicken with Quinoa and Spinach Boost

A protein-packed dish featuring herb-seasoned chicken, fluffy quinoa, and fresh spinach, all brought together with savory olive oil.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Begin by heating 1 tablespoon of olive oil in a skillet over medium heat. While the oil is heating, season the chicken breast with the dried Italian herbs, ensuring even coverage for maximum flavor infusion. Place the chicken in the skillet, cooking for about 5-6 minutes on each side, or until golden brown and the internal temperature reaches 165°F. If the chicken sticks, add a bit more oil or reduce the heat slightly.
2. 2.
   As the chicken cooks, prepare the quinoa. Ensure the quinoa is fully cooked and fluffy. If you’re starting with raw quinoa, rinse it thoroughly under cold water to remove bitterness before cooking. Use a 2:1 water-to-quinoa ratio, bring to a boil, then simmer covered for about 15 minutes.
3. 3.
   In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Add the fresh spinach, stirring continuously until it wilts and darkens in color, about 2-3 minutes. Be careful not to overcook; the spinach should be vibrant and tender.
4. 4.
   Once the chicken is cooked, let it rest on a cutting board for a few minutes before slicing. This helps retain the juices, ensuring the chicken remains moist when served.
5. 5.
   Arrange the quinoa and wilted spinach on a plate, placing the sliced chicken on top. Drizzle with any remaining juices from the chicken for added flavor. Serve immediately, feeling free to adjust seasonings to taste if necessary.