Chicken, Quinoa & Spinach Skillet

This chicken, quinoa, and spinach skillet can be made in just one skillet, is packed with protein, and can be made in just a little more than 30 minutes!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 37kcal

Author Wendy Polisi

Ingredients

10 ounces Gardein Chick’n Scallopini Beyond Meat strips,steamed temph or meat of choice, cut into pieces
1 onion chopped fine
3 cloves garlic minced
3 cups cooked quinoa 1
/2 teaspoon sea salt
½ teaspoon crushed red pepper optional
½ cup vegetable broth
2 cups chopped tomatoes
1 tablespoon tomato paste
¼ cup nutritional yeast optional
3 cups baby spinach
Optional Toppings: ¾ cup vegan feta feta or daiya cheddar

US Customary - Metric

Instructions

Spray a large skillet with olive oil and heat to medium. Cook chick’n or tempeh until golden brown. (If using chicken make sure that it is cooked through.) Remove from pan.
Spray skillet with olive oil again. Add onion and cook for 10 minutes, until tender. Add garlic, quinoa, sea salt and red pepper and cook for 3 minutes longer. Add vegetable broth, tomatoes, tomato paste and nutritional yeast to the skillet. Cook over for 2 minutes. Return chick’n to the skillet and stir in spinach. Cook until wilted. Salt and pepper to taste. Top with cheese if desired and serve warm.

Notes

With Gardein: Calories 314, Fat 5.5g, Carbohydrates 42.3g, Protein 26.8g, Cholesterol 0mg, Sodium 694g, Fiber 9.4g, Sugars 3.8g With Chicken: Calories 331, Fat 5.6g, Carbohydrates 38.3g, Protein 33.3g, Cholesterol 55mg, Sodium 409mg, Fiber 7.4g, Sugars 3.8g With Tempeh: Calories 361, Fat 11.1g, Carbohydrates 44 g, Protein 25.9g, Cholesterol 0mg, Sodium 371mg, Fiber 7.4g, Sugars 3.8g

Nutrition