Pan Fried Chicken and Quinoa with Butternut Squash and Spinach
 
 
Ingredients
For Pan frying chicken
  • Chicken breasts, halved vertically- 4
  • Ground pepper
  • Salt
  • Olive oil- 1-2 tbsp/batch
For making quinoa
  • Quinoa- 1½ cups
  • Water- 3 cups
  • Butternut squash, cubed- 1
  • Spinach- 1 bunch
  • Ground pepper- ½ tsp
  • Salt- to taste
Instructions
  1. Cut the chicken breasts vertically into halves, season both sides with ground pepper and salt.
  2. Place a non-stick pan over medium heat, add 1-2 tbsp olive oil.
  3. Place the chicken breasts without crowding them.
  4. Cook covered till all the water has evaporated, flip to the other side and let it turn golden brown on both sides.
  5. Transfer to a plate and cook the rest of the chicken.
  6. If you want you could bake the chicken instead of pan frying it.
Making quinoa
  1. Rinse the quinoa taken in a strainer under running water, this is to remove any bitter taste from it.
  2. Heat a large pan, add 3 cups water to it and add quinoa to it. Season with little salt.
  3. Cook the quinoa over medium heat till all the water has dried off, about 15-20 minutes, keep aside.
  4. Cube the butternut squash, cook it covered after adding ¼ cup water to it. Cook till it is fork tender.
  5. After pan frying the chicken, use the same pan to saute the spinach.
  6. Cook the spinach till it starts to wilt, about 3-5 minutes, keep aside.
  7. Combine the cooked quinoa with cooked butternut squash, sauteed spinach.
  8. Season with ground pepper and salt, combine well.
  9. Place quinoa on a plate, top it with pan fried chicken breasts and serve while it's warm.
Notes
If you want the quinoa to be flavorful, cook it in chicken stock instead of water.
Vegetarians can serve the quinoa dish as a side.
Recipe by Cooking with Thas - Wholesome Homemade Recipes at https://thasneen.com/cooking/pan-fried-chicken-and-quinoa-with-butternut-squash-and-spinach/