• 6 slices of bacon - crumbled
  • 1 lb boneless skinless chicken breasts – shred or cut bite sized after cooking
  • 1 large onion - chopped
  • 1 cup baby carrots – chopped
  • 6 oz fresh mushrooms - sliced
  • 6 cups spinach – lightly chopped
  • 6 garlic cloves – minced
  • Low sodium chicken stock
  • ⅔ cup uncooked quinoa - pre rinsed
  • 2 bay leaves
  • 2 tsp thyme
  • 1 tsp salt
  • ½ tsp ground black pepper
  1. Cook bacon over medium heat until crisp. Crumble bacon and set aside.
  2. Keep about 1 Tbsp of the bacon drippings in the pot.
  3. Increase the heat to medium-high.
  4. Add onion, carrots, mushrooms and ¼ tsp salt to pan and sauté for 5 minutes.
  5. Add garlic and sauté 2 more minutes.
  6. Remove from pot.
  7. Add a little oil or cooking spray to pot.
  8. Add chicken and cook until done. Shred once cooled.
  9. Stir in onion mixture, chicken stock, bay leaves, the remaining salt and pepper.
  10. Bring to a boil.
  11. Add quinoa to pot, cover and simmer 15 minutes or until done.
  12. Add in spinach and thyme simmer for about 5 minutes or until spinach is slightly wilted.
  13. Discard bay leaves.
  14. Sprinkle bacon on top.
  15. I like to serve it with Parmesan Cheese to sprinkle on top.

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