I'm so happy to be back posting on the blog this week! I really have missed my little blog space this last month or so. I'm still working on finding that balance between working full time, and being a great mom, but I'm finding more and more that I need to just make time for the things that matter to me. And those things include (of course) my husband and children, but also cooking and sharing recipes, and the fun that comes with all of that!
Anyway, as you can imagine, it's a lot more of a struggle these days to cook dinner every night, but I'm giving it my best effort. It helps when I stumble across quick and easy recipes like this one! It was a flavorful, delicious one pot meal, and took only about half an hour to put together. Win win!
Lemon Pepper Chicken and Spinach Quinoa
adapted from 5 Dollar Dinners
2 cups chicken stock
1 cup water
1 tablespoon lemon pepper seasoning
1 1/2 cups quinoa, rinsed well
2 cups chopped fresh spinach
1 1/2 cups cooked shredded chicken (I used rotisserie chicken breast)
In a medium sauce pan, bring the chicken stock, water, and lemon pepper to a boil. Stir in the quinoa, reduce the heat to medium-low, and simmer for 15 - 20 minutes, or until the quinoa is plump and tender. Gently add the spinach and shredded chicken, and stir until the spinach has wilted. Remove from heat and serve.
Hungry for more from The Baker Upstairs?