Chicken with quinoa and spinach

🍗🥬 Chicken with quinoa and spinach is a light, nutritious and wholesome meal – ideal for lunch or dinner.

🥗 Chicken with quinoa and spinach

Ingredients (serves 2–3)

• 2 chicken breasts

• 150 g quinoa

• 250 ml water or vegetable stock

• 150–200 g fresh spinach

• 1 onion (chopped)

• 2 cloves garlic (chopped)

• 2 tablespoons olive oil

• salt, pepper, optional paprika powder or curry

• juice of ½ lemon

• optional: feta cheese or vegan substitute for serving

Preparation

Quinoa: Rinse the quinoa under cold water, then cook it in water or vegetable stock for about 12–15 minutes, until the liquid is absorbed.

Chicken: Season the breasts with salt, pepper and optional spices. Heat 1 tablespoon of oil in a frying pan and fry for 5-7 minutes on each side, until golden brown and cooked through. Then cut into strips or cubes.

Spinach: Heat 1 tablespoon of oil in another pan, add onion and garlic, fry for 2-3 minutes, then add spinach and cook for 2-3 minutes until wilted.

Combine: Stir in cooked quinoa and toss with spinach. Season with salt, pepper and lemon juice if desired.

Serve: Top with sliced ​​chicken breasts, sprinkle with feta cheese or nuts if desired.

🌟 Combination

• Vegetable: Add zucchini, bell pepper or cherry tomatoes.

• Oriental: Season with curry powder and add coconut milk for a creamy taste.

• Mediterranean: Add olives, capers and basil for a fresh taste.

• For a crunchier texture: sprinkle with toasted pine nuts or almonds.

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