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!
One Pot Tuscan Chicken & Quinoa
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
- 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).
- Remove the chicken from the pan and place on a plate. Set aside.
- 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.
- 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.
- 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.
- 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.
- Season to taste, if needed.