ONE-POT Coconut Chicken and Quinoa

ONE-POT Coconut Chicken and Quinoa


  • 8 oz. pkg. sliced white mushrooms
  • 4 Tbsp. unrefined coconut oil, divided
  • 1 lb. boneless, skinless chicken thighs, cut into bite size pieces
  • ½ tsp. salt
  • ½ tsp. fresh black pepper
  • 1 cup uncooked quinoa, rinsed
  • 1¾ cup water
  • 1 dry whole bay leaf
  • 5 cups fresh baby spinach leaves, packed
  • 4 Garlic Cloves, minced
  • 4 Tbs liquid Coconut Aminos


  • red pepper flakes
  • fresh chopped cilantro
  • Additional Veggies: Bell Pepper, Onion, Broccoli, Asparagus, Walnuts, Pinenuts


  1. In a 3 quart saute pan, melt 2 tablespoons of coconut oil over medium-high heat. Add mushrooms (and any other veggies you choose), and garlic, and cook for 8-10 minutes, stirring occasionally, until browned and tender. 
  2. Remove to a plate with a slotted spoon, leaving excess oil in the pan.
  3. To the same pan, add remaining 2 tablespoons of oil. Add chicken, season with salt and pepper. Increase heat to high and cook until lightly browned, stirring occasionally; about 8-10 minutes.
  4. Stir in quinoa, water and bay leaf; bring to a boil. 
  5. Reduce heat to medium and simmer, partially covered, about 15 minutes. Quinoa is completely cooked once most of the liquid has been absorbed.
  6. When quinoa is done cooking, remove the bay leaf. 
  7. To the pan, add spinach and stir until slightly wilted, about 1 minute. 
  8. Add cooked veggies, along with the coconut amino sauce. Stir to combine.
  9. Remove from heat and serve.
  10. Optional: Add more veggies, top with a sprinkle of red pepper flakes, fresh chopped cilantro and pinenuts. YUM!

Health and Wellness Coach

-Michelle C.


Katya @