I’m so happy to share this Chicken and Quinoa with Garlic and Spinach recipe because it is made with simple ingredients that come together into a satisfying meal. Tender herb-seasoned chicken is served over fluffy quinoa with fresh spinach, juicy tomatoes, and a sprinkle of Parmesan cheese. Every bite is fresh, hearty, and full of comforting flavor. It is a wonderful choice for busy weeknights, family dinners, or make-ahead lunches.
Level: Easy
Total Time: About 1 hour
Prep Time: About 30 minutes
Cook Time: About 20 minutes
Yield: About 4 servings
Course: Dinner, Make-Ahead Lunch
Cuisine: American Inspired
I still remember the first time I made this recipe at home. I loved how the fresh herbs and garlic filled the kitchen with such a warm and inviting smell.
This meal brings together juicy baked chicken, fluffy quinoa, tender spinach, and sweet tomatoes in one colorful bowl. The simple herb marinade gives the chicken lots of flavor while the quinoa becomes rich and tasty as it cooks.
It is a great recipe for family dinners, meal prep, or a homemade lunch during a busy week. Everything is easy to make, and the finished meal feels fresh and comforting.
How to Make Chicken and Quinoa with Garlic and Spinach
This recipe combines tender baked chicken with fluffy quinoa and fresh vegetables for a simple, wholesome meal. Here is how everything comes together:
• Mix a garlic and herb marinade for the chicken.
• Coat the chicken well and bake until juicy and fully cooked.
• Rinse the quinoa before cooking it in chicken stock or water.
• Stir fresh spinach into the hot quinoa until it wilts.
• Mix parsley and olive oil into the cooked quinoa.
• Slice the baked chicken into thin strips.
• Finish each serving with cherry tomatoes and grated Parmesan cheese.
This recipe is easy to prepare and works well for dinner or meal prep with very little extra effort.
Ingredients
• 3½ tablespoons extra virgin olive oil, divided
• 1 tablespoon white vinegar
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1½ teaspoons salt, divided
• ¼ teaspoon black pepper
• 1½ pounds boneless, skinless chicken breasts
• 2½ cups low sodium chicken stock (or water)
• 1¼ cups tricolor quinoa (or regular quinoa)
• 1 cup fresh baby spinach, roughly chopped
• 1 tablespoon chopped fresh parsley
• 1 cup cherry or grape tomatoes, whole or halved
• ½ cup grated Parmesan cheese
Directions
- Prepare the Chicken:
- Preheat your oven to 425 degrees F.
- Slice the chicken breasts in half horizontally so they cook more evenly.
- Make the Herb Marinade:
- In a bowl, whisk together 2½ tablespoons olive oil, vinegar, lemon juice, garlic, oregano, basil, 1 teaspoon salt, and black pepper.
- Pour the mixture over the chicken and coat every piece well.
- Bake the Chicken:
- Arrange the chicken in a baking dish.
- Bake for about 20 to 25 minutes, until the chicken is fully cooked.
- Cover loosely with foil and let it rest for about 10 minutes before slicing.
- Cook the Quinoa:
- Bring the chicken stock or water to a boil.
- Rinse the quinoa under cold water, then stir it into the boiling liquid.
- Reduce the heat, cover, and cook for about 10 minutes.
- Add the Spinach:
- Stir the chopped spinach into the quinoa.
- Cover again and cook for about 5 more minutes until the spinach has softened and the quinoa is tender.
- Fluff with a fork and stir in the parsley, remaining olive oil, and remaining salt.
- Assemble the Meal:
- Slice the rested chicken into strips.
- Spoon the quinoa mixture onto serving plates.
- Add the sliced chicken, cherry tomatoes, and grated Parmesan cheese.
- Spoon a little of the cooking juices over the chicken if desired, then serve warm.
Process Details
• Rinsing the Quinoa: Washing the quinoa before cooking helps remove its natural coating and gives it a cleaner flavor.
• Baking the Chicken: Cooking the chicken in the oven keeps it juicy while allowing the herbs and garlic to flavor every bite.
• Wilting the Spinach: Adding the spinach near the end keeps its bright color and soft texture.
• Fresh Herbs: Parsley adds a fresh finish that balances the rich chicken and cheese.
• Resting the Chicken: Letting the chicken rest before slicing helps keep the juices inside the meat.
Tips for Success
• Slice the Chicken Evenly: Thin pieces cook faster and more evenly.
• Use Chicken Stock: Cooking quinoa in stock instead of water gives it extra flavor.
• Don’t Skip the Resting Time: Resting the chicken keeps it moist when sliced.
• Grate Fresh Parmesan: Freshly grated cheese melts better and has a richer taste.
• Meal Prep Friendly: Divide everything into containers for easy lunches during the week.
• Adjust the Seasoning: Taste the quinoa before serving and add a little more salt or pepper if needed.
Serving Ideas
• Serve with a simple green salad for a fresh meal.
• Add warm crusty bread on the side to soak up the flavorful juices.
• Enjoy with roasted vegetables for an even heartier dinner.
• Sprinkle with extra Parmesan and chopped parsley before serving.
• Add a lemon wedge on the side for a bright finish.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to 5 days.
• Freezer: Freeze the chicken and quinoa in freezer-safe containers for up to 2 months. For the best texture, add fresh tomatoes after reheating instead of freezing them.
• Reheating: Warm in the microwave or on the stovetop until heated through. Add a splash of chicken stock or water if the quinoa seems dry.
• Meal Prep: Portion everything into individual containers for quick grab-and-go lunches.
Nutrition Info (Approximate per Serving)
• Calories: ~590
• Protein: ~52g
• Carbohydrates: ~39g
• Fat: ~24g
• Fiber: ~4g
• Sodium: ~1320mg
• Sugar: ~1g
This Chicken and Quinoa with Garlic and Spinach recipe is a wonderful combination of tender chicken, fluffy quinoa, fresh vegetables, and simple herbs. It is filling, easy to prepare, and perfect for both family dinners and meal prep.
I hope you enjoy making this recipe as much as I do. Give it a try, make it your own with your favorite vegetables or seasonings, and enjoy every comforting bite.