1.
Rub chicken breasts with the seasonings. In a large pan, heat oil over medium high. Once hot, add the chicken and cook until browned on both sides.
2.
Add the quinoa, chicken stock, lemon juice and zest. Stir to combine.
3.
Bring to a boil and then reduce to a simmer. Cover and allow to cook for about 20 minutes, when quinoa should be fluffy.
4.
Add in spinach for the last couple of minutes to wilt.
