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+ servings

Chicken and Quinoa with a Lemon Crema and Spinach

Course: Gather-N-Go, Main Course
Cuisine: American, Middle Eastern
Keyword: Chicken, Quinoa, Spinach
Allergen: Milk
Servings: 4 people
Calories: 409kcal

Ingredients

Quinoa

  • 1 c quinoa
  • 5 oz spinach
  • 1 tbsp chicken stock concentrate
  • 2 tbsp lemon juice juice from 1 lemon
  • 1 tbsp olive/canola oil

Chicken

  • 20 oz chicken breast cubed
  • 2 tbsp za'atar spice blend see recipe below
  • 1 tbsp olive/canola oil

Crema

  • 4 tbsp sour cream
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest

za'atar spice blend

  • 1 tbsp dried thyme crushed (or sub oregano)
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp sesame seeds toasted
  • 1 tbsp sumac
  • 1/2 tsp salt
  • 1/4 tsp chili flakes optional

Instructions

Package Quinoa

  • Package dry quinoa
  • Package chicken stock concentrate
  • Combine olive oil blend and lemon juice and package

Package Crema

  • In a small bowl, combine sour cream, lemon zest, and lemon juice, season with salt and pepper to tasted. Dilute with small amount water as necessary to achieve a drizzling consistency.
  • Package in a small container.

Package and Prepare Chicken

  • Cut chicken breast into bite sized cubes
  • Toss with oil and season with salt, pepper, and za'atar blend.
  • Package in a sealed package.

Package Spinach

  • Put in a sealed package.

Package Finish Ingredients

  • Package small amount of za'tar spice blend for finishing in a package.
    Add uncut lemon to package for slicing and juicing as finish.

Cook Quinoa

  • Add chicken stock concentrate and enough water to double the amount of quinoa (e.g. 1 c quinoa -> 2 c chicken stock concentrate water mixture) to a lidded pot.
  • Stir mixture to combine and bring to a boil over high heat.
  • Reduce heat, cover, and simmer until liquid is absorbed (10-15 min).

Cook Chicken

  • Working in batches if necessary, add chicken in a single layer to a heated pan over medium-high heat.
  • Cook, stirring occasionally, until browned and cooked through, 6-8 minutes.

Finish Quinoa

  • Add spinach, 2 tbsp butter (optional), and lemon juice to quinoa.
  • Cook on low heat, stirring, until spinach has wilted, 3-4 minutes.
  • Turn off heat. Taste and season with salt and pepper.

Serve

  • Divide quinoa between bowls. Top with chicken. Sprinkle with a pinch of za'atar spice. 
  • Drizzle with sauce. Serve lemon wedges on side for squeezing over if desired.

Nutrition

Calories: 409kcal | Carbohydrates: 33g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 96mg | Sodium: 502mg | Potassium: 1052mg | Fiber: 5g | Vitamin A: 3625IU | Vitamin C: 21.9mg | Calcium: 167mg | Iron: 8.2mg