Creamy Tuscan Chicken Quinoa Bowls

How to make it

1. 1

   First, get your chicken ready. Slice the chicken breasts into bite-sized pieces. Cook them in a pan over medium heat until they are golden brown and cooked through, about 5-7 minutes. If your quinoa isn't cooked yet, now's a great time to prepare it according to package directions.

2. 2

   While the chicken finishes up, add the fresh spinach to the same pan. Let it wilt down for just a couple of minutes. It will seem like a lot at first, but it shrinks quickly.

3. 3

   Now for our creamy sauce. In a small bowl, combine the Greek yogurt with the chopped sun-dried tomatoes. You can add a splash of water if you want a thinner consistency. Season with salt and pepper to your liking.

4. 4

   Once the chicken is cooked and the spinach is wilted, stir in the creamy yogurt and tomato mixture directly into the pan with the chicken and spinach. Heat gently for a minute, just until everything is warmed through. Don't let it boil, as Greek yogurt can sometimes curdle.

5. 5

   To serve, divide the cooked quinoa between two bowls. Spoon the creamy Tuscan chicken and spinach mixture over the quinoa. Give it a little stir and enjoy your delicious, protein-packed meal!