Spinach Goat Cheese Quinoa with Lemon Pepper Chicken
- 2 chicken breasts, seasoned with lemon pepper
- 1 tbsp. coconut oil (or other high heat oil)
- 1/4 cup quinoa, rinsed and drained
- 1/2 cup water
- 3 tbsp. olive oil
- 2 tbsp. pine nuts
- 2 cloves garlic, minced
- 1/2 cup fresh spinach leaves, rinsed and dried
- 2 tsp. lemon juice
- 1/3 cup crumbled goat cheese
Heat the coconut oil over medium-high heat and cook the chicken on both sides until cooked all of the way through. About 5-7 minutes on each side.
Meanwhile, add the water and the quinoa to a medium pot, cover and bring to a boil over high heat. Once it has reached a boil, lower heat to simmer and cook about 10 minutes until all of the liquid has been absorbed. Set aside.
Meanwhile, heat the olive oil over medium heat in a skillet. Add the pine nuts and allow them to toast, but be careful to not let them burn, which can happen easily. Add in the garlic and saute until fragrant, about 2 minutes. Stir in the cooked quinoa, spinach, and lemon juice, allowing the spinach to wilt as it is mixed with the warm quinoa. Add in all but a little bit of the goat cheese and stir to combine. Serve alongside the chicken and the remaining goat cheese sprinkled on top.