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Chicken Marsala Quinoa Bowls

adapted from Cooking Light

Ingredients

  • 2 cups uncooked quinoa rinsed and drained
  • 2 ½ cups low sodium chicken broth divided
  • ½ teaspoon salt divided
  • 1 tablespoon butter
  • 1 pound mushrooms sliced
  • 2 cups fresh spinach
  • 1 tablespoon coconut oil
  • ½ pound boneless skinless chicken thighs, cut into bite-sized pieces
  • ¼ cup minced onion
  • 1 ½ tablespoons chopped fresh thyme
  • 3 cloves garlic minced
  • ½ cup dry Marsala wine
  • 1 teaspoon Dijon mustard
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Bring quinoa and 2 cups chicken broth to a boil. Cover, reduce heat, and let simmer for about 12 minutes or until quinoa is cooked and the liquid has been absorbed. Set aside.
  2. Melt butter in a pan over medium heat. Add mushrooms and cook, stirring occasionally to make sure all sides brown, until they have softened. Add spinach and cover; cook about 2 minutes, until the spinach has wilted. Remove mixture to a plate.
  3. In the same pan, melt coconut oil over medium-high heat. Add chicken thighs and brown on all sides. Add onion and cook, stirring frequently, until the onion has softened. Add thyme and garlic; cook 30 seconds, or until fragrant.
  4. Stir in wine, remaining ½ cup chicken brother, Dijon mustard, and black pepper. Cook until the liquid has reduced by about ⅔. Stir in mushrooms and spinach mixture. Serve over quinoa.