Tomato Spinach Chicken Quinoa Skillet

• chicken breastpatted dry20 oz
• quinoa>1 cup
• crushed tomatoes>2 cup
• vegetable broth>2 cup
• fresh spinach>4 oz
• zucchiniquartered and sliced12 oz
• oniondiced1/2
• garlicminced2 clove
• parmesan cheesegrated1 oz
• canola oil>4 tsp
• dried rosemary>1/2 tsp
• kosher salt>1 tsp
• black pepper>1/2 tsp

Instructions

1. 1Rinse the quinoa under cool water. Finely dice the onion, mince the garlic, and quarter and slice the zucchini.
2. 2Pat the chicken dry without rinsing it, then season both sides with kosher salt and black pepper. Heat the canola oil in a deep skillet over medium heat. Cook the chicken for 5-7 minutes per side, until lightly browned and the thickest part reads 165°F (74°C) on an instant-read thermometer. Transfer it to a clean plate. Wash the board, knife, and hands with soap and water before touching anything else.
3. 3Add the onion and zucchini to the skillet, season with a small pinch of kosher salt, and cook for 4-6 minutes, until the onion is translucent and the zucchini is crisp-tender. Add the garlic and rosemary, then cook for 30-60 seconds until fragrant.
4. 4Stir in the quinoa, crushed tomatoes, and vegetable broth. Bring to a gentle simmer, cover, and cook for 16-20 minutes, until the quinoa is tender and its white germ rings are visible and the liquid is mostly absorbed.
5. 5Fold in the spinach and cook for 1-2 minutes, until wilted and the skillet is steaming hot. Taste and adjust the salt and pepper. Return the chicken to the skillet for 1-2 minutes, until reheated to 165°F (74°C), then top with parmesan cheese.