I looked around the kitchen and pulled out a few basic items. I always keep organic chicken broth, spices, and quinoa on hand!!! If you don't stock up! (Have you seen what they carry at Costco these days?)
So here is what I did (and what you can do SO easily, too!)...
Ingredients:
- 2 6-oz boneless, skinless chicken breasts - cut into strips
- 1 cup sliced baby portabella mushrooms
- 1 cup organic chicken broth
- 2 cups fresh baby spinach
- 2 vine ripe tomatoes cut up (I take out the seeds, too)
- 1/2 tsp garlic powder (you can always use the real thing!)
- 1/4 tsp onion powder (you can always use the real thing!)
- sea salt and ground black pepper to taste
- 1 cup quinoa
- 2 cups water
Directions:
- Season chicken with onion powder, garlic powder, sea salt, ground pepper
- Cook quinoa (1 cup quinoa, 2 cups water) in medium pot (bring to boil then simmer for ~15 minutes while you make the rest of dinner - set timer so you don't overcook...stir occasionally)
- Heat up mushrooms and organic chicken broth in a skillet, let the mushrooms cook down for about 5-7 minutes
- Once mushrooms are almost cooked through, add tomatoes and cook for another minute
- Add chicken to the skillet and move around to make sure it cooks through
- Add the spinach and cook another few minutes (~2 minutes) until everything is cooked through
- Serve hot over freshly cooked quinoa! Enjoy!
