How To Make Creamy Spinach and Artichoke Chicken Quinoa
Buttery and creamy, this luscious chicken quinoa dish is packed with healthy bites of spinach and artichoke, for a belly-filling dinner meal!
Serves:
Ingredients
- ½cupquinoa,uncooked
- 1tbspunsalted butter
- 2tbspall-purpose flour
- ⅓cupred bell pepper,finely chopped
- 1cupartichoke hearts,roughly chopped
- 2cupsfresh spinach,roughly chopped
- 1¾cupmilk
- ½tspchicken bouillon powder
- ¾tspItalian seasoning
- ¾tsponion powder
- ½tspgarlic powder
- pepper,to taste
- ¼cupplain Greek yogurt
- 2cupchicken,shredded, cooked
- ¾cupItalian cheese blend,shredded
For Topping:
- ½cuppanko bread crumbs
- ½tspdried parsley
- ½tspgarlic seasonin,or ¼ tsp garlic powder
- butter spray,or ½ tbsp melted butter
Instructions
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Cook the quinoa according to package directions.
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Melt butter in a large, oven-safe, skillet over medium heat. Add the chopped bell pepper, artichokes and spinach and cook for a few minutes until the spinach is wilted. Stir in the flour and cook for a few minutes, stirring frequently.
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Gradually whisk in the milk. Add the chicken bouillon powder, Italian seasoning, onion powder, garlic powder and pepper and stir until well combined.
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Cook until thickened and creamy, stirring occasionally, then stir in the Greek yogurt, shredded chicken, cooked quinoa and cheese. Stir until combined and the cheese is melted.
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Taste and adjust seasonings, if needed. Top with Panko bread crumbs, parsley and garlic seasoning, then spray top with butter spray.
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Place in the oven and broil for a few minutes or until the bread crumbs are toasted.
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Remove from oven, serve, and enjoy!
Nutrition
- Calories: 549.98kcal
- Fat: 31.80g
- Saturated Fat: 14.82g
- Trans Fat: 0.63g
- Monounsaturated Fat: 9.41g
- Polyunsaturated Fat: 3.88g
- Carbohydrates: 36.74g
- Fiber: 5.92g
- Sugar: 7.51g
- Protein: 30.53g
- Cholesterol: 108.45mg
- Sodium: 401.89mg
- Calcium: 386.66mg
- Potassium: 764.02mg
- Iron: 3.51mg
- Vitamin A: 290.22µg
- Vitamin C: 28.17mg
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