Go Back
Grilled chicken breast with quinoa and sautéed spinach served on a gray plate
Dreena Grace Burthon

Grilled Chicken with Quinoa and Spinach

A straightforward dinner that doesn’t feel like diet food. Grilled chicken, quinoa, and spinach cooked simply and plated in a way that actually feels satisfying and repeatable.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 2 people
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pcs chicken breasts boneless, skinless
  • 1/2 cup quinoa dry, uncooked
  • 4 cups spinach fresh, loosely packed
  • 1 tbsp olive oil extra virgin
  • 1/2 tsp salt more to taste
  • 1/4 tsp black pepper freshly ground
  • 1/2 tsp garlic powder optional
  • 1 tsp lemon juice optional, fresh

Equipment

  • 1 Grill pan or grill Either works. Use what you have
  • 1 Saucepan For the quinoa
  • 1 Lid Needs to fit the saucepan
  • 1 Cutting board Nothing fancy
  • 1 Knife Sharp enough is fine
  • 1 Mixing Bowl Optional, for seasoning chicken
  • 1 Tongs Makes life easier

Method
 

  1. Rinse the quinoa under cold water. Put it in a saucepan with water and a pinch of salt. Bring it up, then lower the heat. Lid on. Let it cook without messing with it.
  2. While that’s going, pat the chicken dry. More than you think you need to. Rub it with olive oil, salt, pepper, and whatever seasoning you’re using.
  3. Heat a grill pan or grill until it’s properly hot. Place the chicken down and leave it alone. Don’t move it right away. Let it cook until it releases on its own.
  4. Flip the chicken and cook the other side until done. Cooking time depends on thickness. When it’s finished, take it off the heat and let it rest for a few minutes.
  5. Check the quinoa. When the water is gone, turn off the heat and let it sit with the lid on. Fluff it when you’re ready to serve.
  6. Heat a pan with a small amount of oil. Add the spinach and a pinch of salt. Stir just until it wilts, then stop.
  7. Plate everything. Chicken, quinoa, spinach. However it lands is fine.

Notes

  • Chicken dries out fast if you rush it. Let the pan get hot and then leave it alone.
  • Quinoa tastes better if you salt the water. More than you think, but not a lot.
  • Spinach looks like too much until it isn’t. That’s normal.
  • If everything feels bland, it probably needs salt, not more ingredients.
  • This reheats fine, but it’s better the first night. Especially the chicken.
  • Portions don’t have to be exact. Close is close enough.
  • If you’re tired, keep it plain. Flavor experiments can wait.