One Pot Tuscan Chicken & Quinoa

 

I’ve been making Cookin Canucks One-Pot Chicken, Quiona, Mushrooms & Spinach for years and one day this fall I decided to take the recipe to another level. I loved the concept of the one pan meal - less dishes! - however, I craved more veggies and spices in the dish.

I had some creative energy one day and came us with this Tuscan Chicken and Quinoa rendition. I love a heartier kale that doesn’t wilt to death under the heat, the color of the tomatoes, and the extra punch of fiber from the beans.

I serve this dish with pita or naan and hummus so there’s something on the plate that everyone enjoys. My fearless 2 year old gobbles this dish up but my most finicky eater will pick at a few bites of chicken, might touch a wilted tomato with a special fork or pair of tongs, but his safe zone with be hummus and pita (and I’m fine with that!).

Hope you enjoy!

Yield: 5-6
One Pot Tuscan Chicken & Quinoa

One Pot Tuscan Chicken & Quinoa

Prep time: 5 MinCook time: 45 MinTotal time: 50 Min

Ingredients

  • 1 1/2 Tablespoons olive oil, divided
  • 5-6 boneless, skinless chicken thighs
  • 1 small onion
  • 2 cloves garlic, minced
  • 8 ounces sliced mushrooms
  • 1 cup quinoa
  • 2 cups chicken stock
  • 1/2 teaspoon salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon oregano
  • pepper to taste
  • 2 very large handfuls of dinosaur or Tuscan kale (about 5 ounces)
  • 1 can great northern beans (rinsed and drained)
  • 1 pint grape tomatoes, halved

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Add the chicken and cook for about 4 minutes on each side, until slightly golden (it doesn't have to be cooked through).
  2. Remove the chicken from the pan and place on a plate. Set aside.
  3. Add the remaining 1/2 tablespoon of olive oil, onion, and garlic, and mushrooms to the pan and cook for about 3-4 minutes until the onion and garlic are tender.
  4. Add the quinoa, broth, and spices. Give everything a stir to combine. Bring it to a boil and then reduce to simmer and cover and cook for about 12 minutes.
  5. After 12 minutes, nestle the chicken thighs into the quinoa mixture, cover, and cook an additional 10-15 minutes until the chicken is cooked through.
  6. Remove the lid and stir in the kale, beans, and grape tomatoes. Let it cook for about 5 minutes to let the kale wilt and the tomatoes soften.
  7. Season to taste, if needed.
 
Main EntreeElizabeth Elam