Ready in 40 minutes • Makes 3 servings
3 5-oz skinless/boneless chicken breast
Nonstick cooking spray
1/2 cup yellow onion, chopped
1/2 tbsp olive oil
1 1/2 cups low-sodium chicken broth
3/4 cups uncooked quinoa
1/8 cup fresh basil leaves
1 cloves garlic, crushed
Dash each sea salt and pepper
1 cup fresh spinach
1. Lightly coat a large skillet with cooking spray and sauté onions over medium heat until translucent. Set aside in a bowl.
2. Sauté chicken in olive oil in the same skillet, about 4 minutes per side. Remove and set aside.
3. Pour chicken broth into skillet along with uncooked quinoa, basil, garlic and cooked onions, and stir. Nestle the chicken breasts into the quinoa. Bring to a boil, then lower the heat and cover. Simmer for 15 to 20 minutes, or until the quinoa is fluffy and has absorbed all of the liquid.
4. Stir spinach into the mixture until it is wilted. Serve hot.
Nutrients per serving:
Calories: 397, Total Fats: 11 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 97 mg, Sodium: 154 mg, Total Carbohydrates: 30 g, Dietary Fiber: 3 g, Sugars: 0 g, Protein: 43 g, Iron: 3.5 mg