Spring Chicken with Quinoa

Prep Time


Cooking Time

30 minutes


4 servings


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.
  1. 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.
  1. 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.