Prep time: 10 mins

Cook time: 30 mins

Serves: 4

Cals 471/ F 19g / C 36g/ P 48g

Ingredients

• 500g chicken breast 
• 2-3 sprigs of rosemary
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp ground pepper
• 2 tsps olive oil divided
• 1 red onion chopped
• 300g sliced mushrooms
• 1 cup quinoa
• 2 cups low-fat chicken broth
• 1 bag of fresh spinach leaves
• 1 tsp olive oil
• salt and pepper to taste

Instructions

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 a large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 minutes on each side. 
3. Heat the remaining 1 teaspoon of olive oil in the skillet. Add the onion and mushrooms, and cook until the vegetables are tender.
4. Stir the quinoa and broth into the vegetables. Bring to a boil, then cover, reduce heat and simmer for 15 minutes. Nestle the chicken into the quinoa, and cook (covered) until the liquid is absorbed and the chicken is cooked through, about 15 minutes (total of 30 minutes).
5. Remove the chicken breast to shred, before putting back into the pot with spinach.