Ingredients
- 2 large skin on chicken breasts
- 180g Quinoa
- 500ml Freja Chicken Bone Broth
- Salt and pepper to taste
- 400g spinach
- 8 garlic cloves (thinly sliced)
Method
- Add the bone broth, quinoa and a big pinch of salt to a saucepan and leave to cook on a medium heat until the liquid has been absorbed.
- Season the chicken breast well with salt and pepper and cook skin side down with olive oil in a pan on a medium heat, flipping after about 7 minutes and cook on the other side for another 6-7 minute or until cooked through.
- Add the washed spinach to a bowl and microwave for 2 mins to wilt.
- Remove the chicken from the pan once cooked and add in a little more oil with the sliced garlic and cook on a low heat for 2 mins.
- Add the spinach to the garlic and season to taste with salt and pepper .
- Serve the quinoa, chicken and garlic spinach together with a good drizzle of olive oil.
