This easy one-pot meal can be made on busy nights when you don't have a lot of time to cook! It's also delicious served the next day as an easy, leftover lunch. Serve with a simple arugula salad for a balanced, nourishing meal.
Ingredients
1¼ pounds
boneless chicken thighs
1 tablespoons
cajun seasoning
2 tablespoons
extra virgin olive oil
1 medium
onions
chopped
1 large
green bell pepper
chopped
1 teaspoons
sea salt
1 teaspoons
smoked paprika
½ bunches
collard greens
thinly sliced
1¼ cups
quinoa
2 cups
water
Garnish
2
green onions
sliced
¼ cups
chopped
parsley
