Ingredients

• 200 g chicken breast — cut into small cubes
• 120 g quinoa — rinsed
• 60 g baby spinach — roughly chopped
• 60 g carrot — finely grated
• 15 ml extra virgin olive oil — divided
• 40 g lemon — juiced (about 2 tbsp juice)
• 250 ml low sodium chicken broth — ready to use
• 60 g plain greek yogurt (2% or 5%) — room temperature optional

Instructions

1. Add the rinsed quinoa and chicken broth to a small pot, bring to a gentle boil over medium heat, then reduce to low, cover, and simmer for 12–15 minutes until the liquid is absorbed and quinoa is tender.
2. While the quinoa cooks, heat 10 ml of olive oil in a nonstick pan over medium-low heat, add the chicken cubes, and cook for 7–9 minutes, stirring occasionally, until just cooked through and lightly golden without browning too hard.
3. Stir the grated carrot into the pan with the chicken for the last 2 minutes of cooking, then turn the heat to low and add the lemon juice and remaining 5 ml olive oil, tossing gently so the flavors coat the chicken without creating strong aromas.
4. Once the quinoa is done, fluff it with a fork, then fold in the chopped spinach so it wilts gently from the residual heat; season lightly with salt if desired.
5. Divide the warm quinoa-spinach mixture between two small bowls, top each with half of the lemon chicken and carrot mixture, and drizzle any pan juices over the bowls.
6. If using, spoon the Greek yogurt on the side of each bowl or dollop on top just before serving for extra protein and creaminess that is easy on the stomach.