Ingredients:

  • 1.5 lb (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 cup (185g) uncooked quinoa, rinsed thoroughly
  • 2 cups (480ml) low-sodium chicken bone broth
  • 2 cups (60g) fresh baby spinach, packed
  • 1 cup (150g) red bell pepper, diced
  • 3 tbsp (45ml) extra-virgin olive oil
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (30ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, zest, oregano, salt, and pepper until the emulsion is smooth.
  3. Place the rinsed quinoa, diced red bell pepper, and bone broth directly into a 9x13 inch baking dish and stir to combine.
  4. Pat the chicken cubes dry with a paper towel to ensure they sear.
  5. Toss the chicken in half of the citrus-garlic glaze until each piece is evenly coated.
  6. Nestle the glazed chicken pieces on top of the quinoa mixture, pressing them slightly into the liquid.
  7. Drizzle the remaining glaze over the top of the chicken.
  8. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  9. Remove from oven, stir in the baby spinach until wilted, and serve.