Sundried Tomato & Feta Greek Quinoa Skillet Dish
combine delicious Mediterranean flavors like sundried tomatoes, feta cheese, spinach and chicken with quinoa in this skillet Greek Quinoa Recipe for a quick and easy dinner.
Calories
Ingredients
- 1 1/2 lb boneless skinless thinly sliced chicken breast
- 1 large onion sliced or roughly chopped
- 3 cups O Organics® Reduced Sodium Chicken Broth
- 1 1/2 cups O Organics Quinoa
- 3 cups fresh spinach about 3 big handfuls
- 1/3 cup julienned sun-dried tomatoes
- 1 cup crumbled feta cheese
Instructions
- In a large heavy-bottomed skillet over medium heat, sear chicken on both sides until cooked through. Remove, cover with foil and set aside.
- Add onion to the skillet, cooking until lightly browned. Add chicken stock and quinoa, stirring to scrape up the browned bits. Bring to a boil. Cover and turn heat to low. Simmer 20 minutes (stirring occasionally), until quinoa has fully absorbed liquid.
- Turn heat off, fluff quinoa with a fork, and fold in spinach, sun-dried tomatoes, and feta. Slice chicken on a diagonal and add it on top. Serve warm!