Ingredients
1 ½ cups unsalted chicken broth
1 ¼ cups quinoa
1 teaspoon kosher salt, divided
3 cups baby spinach (about 3 oz.), coarsely chopped
4 chicken breast cutlets (about 1 lb.)
¾ teaspoon black pepper, divided
1 tablespoon canola oil
3 ounces Gruyère cheese, shredded (about ¾ cup)
Step 1
Stir together broth, quinoa, and ½ teaspoon salt in a medium saucepan; bring to a boil over medium-high. Reduce heat to low; cover and simmer for 12 minutes. Remove from heat; stir in spinach and cover until wilted, about 3 minutes.
Step 2
While quinoa cooks, season chicken with ½ teaspoon each salt and pepper. Heat oil in a large skillet over medium-high. Add chicken and cook, flipping once, until golden brown and cooked through, about 4 minutes per side.
Step 3
Stir cheese and remaining ¼ teaspoon pepper into hot cooked quinoa. Serve with chicken.
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