Lemon Chicken Quinoa Skillet with Baby Spinach cooks in one pan and creates a healthy meal packed with protein, greens and fresh lemon flavor!
To create a meal that I know you will love, I combined everything you love about these two recipes into one skillet meal packed with lemon flavor, fresh greens and protein. Everything cooks together in one skillet to make clean up easy. With the freshest flavors and ingredients, I hope you make this Lemon Chicken Quinoa Skillet with Baby Spinach your new favorite weeknight meal.
For this recipe, I used organicgirl baby spinach, fresh lemons from the tree in my yard, quinoa, ground chicken and mozzarella cheese. You can use any of your favorite organicgirl greens or salad blends. The baby spinach, baby kale, i heart baby kale, super spinach and super greens are my favorite blends to use in this recipe because they compliment the fresh citrus flavor. Simple flavors create a meal that can be enjoyed any day of the week. The leftovers reheat well so you can pack this meal for lunch too!
What are you waiting for? Add this Lemon Chicken Quinoa Skillet with Baby Spinach to your dinner menu soon and enjoy a fresh, easy and tasty meal!
Lemon Chicken Quinoa Skillet with Baby Spinach
Ingredients
- 1 tablespoon extra virgin olive oil
- 1/2 cup diced yellow onion
- 1 pound ground chicken or turkey, I use 99% lean
- 2 cloves of garlic, minced
- 1/2 teaspoon kosher salt
- pinch of black pepper
- 3/4 cup rinsed quinoa
- 1/2 cup chicken broth
- 1/4 cup lemon juice, divided
- zest of one lemon
- 1/2 cup shredded mozzarella cheese
- 3 ounces spinach
- freshly chopped parsley for garnish
Instructions
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook for 2 minutes, until it starts to softened. Add the ground chicken and minced garlic and cook until the meat is almost cooked through, breaking it into crumbles with a spoon as it cooks.
- Add the salt, pepper, quinoa, chicken broth and 2 tablespoons of the lemon juice, stirring until everything is combined. Cover the skillet with a lid, lower heat to medium-low and simmer for 20 to 25 minutes, or until the quinoa is cooked.
- Stir in the remaining lemon juice, lemon zest and spinach. Stir until spinach is wilted. Sprinkle the shredded cheese on top, cover with the lid and cook until the cheese is melted.
- Serve as is or on top of your favorite greens. Garnish with freshly chopped parsley, as desired.
Notes
- Use any of your favorite greens in this recipe.
Nutrition
I made this recipe yesterday and we (4 of us) all agreed it was delicious.
So glad you loved it. Thanks for your feedback, Verna!
I meal prepped this for the week and is was amazing! I am Not one to cook typically but this recipe was Soo easy and fast. It’s lighter than rice so I find I’m not bloated. Overall a great meal!!!
Hi, Haley! I am so glad to hear you loved this recipe. It is really quick and easy. Make sure to check out some of our other easy one pot dinners. We have many more that are great for meal prep. Thanks so much for your feedback!
What a great recipe! Happy Valentine Day and thanks so much for sharing your awesome talent with us at Full Plate Thursday!
Miz Helen
Hi Ashley! Looks like an easy and healthy dish!?✨ It’s the perfect weeknight meal! Just a reminder, don’t forget to add links to this week’s Fiesta Friday post, as well as Petra’s blog and my blog so you can be considered for features next week!? Thanks for sharing! Happy Fiesta Friday!!?