One-Pot Chicken, Quinoa, Mushrooms & Spinach Recipe
A wholesome one-pot meal featuring tender boneless chicken thighs cooked with quinoa, earthy mushrooms, and fresh spinach. This easy-to-make recipe combines aromatic herbs and spices with simple ingredients for a nutritious and satisfying dinner perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: One-Pot Cooking, Sautéing, Simmering
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Chicken
- 6 boneless skinless chicken thighs, trimmed
- ¾ teaspoon crushed dried rosemary
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 2 teaspoons olive oil, divided
Vegetables and Grains
- ½ yellow onion, chopped
- 8 ounces crimini mushrooms, sliced
- 3 garlic cloves, minced
- 1 cup dry quinoa
- 2 cups low-fat chicken broth
- 1 ½ cups sliced spinach leaves
- Salt and pepper, to taste
Instructions
- Season the Chicken: Place the chicken thighs in a medium bowl. Add the crushed dried rosemary, smoked paprika, salt, and ground pepper. Toss well to evenly coat the chicken with the spices.
- Sear the Chicken: Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat. Add the chicken thighs and cook approximately 2 minutes on each side, until golden brown. Transfer the chicken to a plate and set aside.
- Sauté Vegetables: Using the remaining 1 teaspoon of olive oil, heat the skillet. Add the chopped yellow onion and sliced mushrooms. Cook for 4 to 5 minutes until the vegetables are tender and lightly browned. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Cook Quinoa: Stir the dry quinoa and chicken broth into the skillet with the vegetables. Bring the mixture to a boil. Once boiling, cover the skillet, reduce heat to low, and let it simmer for 10 minutes.
- Simmer with Chicken: Nestle the seared chicken thighs into the quinoa mixture, cover again, and cook for about 20 minutes until the quinoa is fluffy, the liquid has been absorbed, and the chicken is cooked through (total cooking time ~30 minutes).
- Finish and Serve: Remove the chicken to a plate. Stir the sliced spinach leaves into the quinoa until wilted. Season with additional salt and pepper to taste. Serve the spinach quinoa with the chicken thighs on top or alongside.
Notes
- Weight Watchers Points: 6 (Blue – Freestyle SmartPoints), 6 (Green), 4 (Purple)
- This recipe provides a balanced meal rich in protein, fiber, and essential nutrients.
- If quinoa is unavailable, substitute with couscous or rice, adjusting cooking times as needed.
- For a spicier version, add crushed red pepper flakes when sautéing garlic.
- Use fresh spinach for best flavor, but baby spinach or kale could be alternative greens.
- Nutrition information is an estimate; please calculate individually if you have dietary restrictions.
Nutrition
- Serving Size: 1 serving (approx. 1 chicken thigh with 1/6 quinoa mixture)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
Keywords: one-pot chicken recipe, quinoa chicken mushrooms spinach, quick healthy dinner, easy one-pan meal, low-fat chicken recipe
