rosemary chicken skillet with quinoa

rosemary chicken skillet with quinoa


  • 6 thighs, bone-in
  • ¾ teaspoon crushed dried rosemary.
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • 2 tablespoons oil divided
  • 1 shallot
  • 8 ounces mushrooms sliced
  • 3 garlic cloves minced(1 T of jar minced)
  • 1 cup dry quinoa
  • 2 cups low-fat chicken broth
  • 1 ½ cups spinach leaves
  • 4 mini bell peppers sliced
  • Salt and pepper to taste

How to:

  1. Place the chicken thighs in a medium bowl. Add the rosemary, smoked paprika, salt and pepper, and toss to coat the chicken.
  2. Heat 1 teaspoon of olive oil in large nonstick skillet set over medium-high heat. Add the chicken and cook for 6 minutes on each side. Transfer the chicken to a plate.
  3. Heat the remaining 1 teaspoon of olive oil in the skillet. Add the onion, peppers, and mushrooms, and cook until the vegetables are tender, 4 to 5 minutes. Add the garlic and cook for 1 minute.
  4. Stir the quinoa and broth into the vegetables. Bring to a boil, then cover, reduce heat and simmer for 10 minutes. Nestle the chicken into the quinoa, and cook (covered) until the liquid is absorbed and the chicken is cooked through, about 25 minutes.
  5. Transfer the chicken to a plate. Stir the spinach into the quinoa. Serve with the chicken. Season to taste.



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