One-Pot Garlic Herb Chicken with Quinoa and Veggies

• 1 lb boneless skinless chicken thighs
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 cups fresh baby spinach

Instructions

1. Pat the chicken thighs dry and season both sides generously with salt, black pepper, thyme, oregano, and smoked paprika.
2. Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken thighs and sear for about 4-5 minutes per side until golden brown. Remove chicken from the skillet and set aside.
3. In the same skillet, reduce heat to medium and add the chopped onion and minced garlic. Sauté for 2-3 minutes until fragrant and translucent.
4. Add diced red bell pepper and zucchini to the skillet. Stir and cook for another 3-4 minutes until slightly softened.
5. Pour in the rinsed quinoa and chicken broth, stirring to combine. Bring the mixture to a gentle boil.
6. Nestle the seared chicken thighs on top of the quinoa and vegetable mixture. Cover the skillet with a tight-fitting lid and reduce heat to low. Simmer for 20-25 minutes, or until the quinoa is tender and the chicken is cooked through (internal temperature should reach 165°F).
7. Remove the lid and gently stir in the fresh baby spinach. Allow it to wilt for 1-2 minutes in the residual heat.
8. Taste and adjust salt and pepper as needed. Serve warm, garnished with fresh herbs if desired.

Chef tips

• If you don't have chicken thighs, boneless skinless chicken breasts can be used but reduce simmering time to avoid drying out.
• Rinsing quinoa thoroughly before cooking helps remove its natural bitterness for a milder flavor.
• For extra flavor, add a squeeze of fresh lemon juice or a sprinkle of grated Parmesan before serving.
• If you prefer a vegetarian version, skip the chicken and add extra vegetables and chickpeas; increase broth by 1/2 cup for proper quinoa cooking.