top of page
cabbage and mint salad.jpg

Spring Chicken with Quinoa

Prep time:

20 minutes

Cooking time:

30 minutes



  • 1 lb boneless, skinless chicken thighs

  • 1 medium tomato

  • 1 (6-oz) package fresh English peas

  • 1 cup spinach, chard, kale or 50/50 lettuceblend

  • 1 tablespoon garlic-herb seasoning

  • ½ cup quinoa

  • 8 oz unsalted chicken stock

  • 1 tablespoon olive oil

  1. Chop tomato. Cut chicken into bite-size pieces; toss with seasoning and oil. Wash hands.

  2. Preheat large, non-stick sauté pan on medium-high for 2-3 minutes. Place chicken in pan, cook 4-5 minutes, stirring occasionally until browned. Add tomatoes, peas and greens. Stir until greens are wilted.

  3. Reduce heat to medium-low, stir in quinoa and stock. Cover and cook for 20-25 minutes or until quinoa is tender and chicken is 165°F. Serve.

Used with permission from The Integrative Nutrition Cookbook, 2016

bottom of page