Strawberry-Balsamic Chicken and Spinach Quinoa

strawberry-balsamic glazed chicken, spinach, red quinoa, pecans, goat cheese

Past Meals

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 681 | Allergens: Contains Milk (Goat Cheese) + Tree Nuts (Pecans) | Good Source of: Fiber, Iron, Potassium, Protein, Vitamin A, Vitamin C


  • - Brush
  • - Chef's Knife
  • - Fine Mesh Strainer
  • - Grillpan
  • - Measuring Spoons
  • - Medium Mixing Bowl
  • - Medium Saucepan with Lid
  • - Small Mixing Bowl
  • - Small Skillet

What You Need:

  • - Canola Oil
  • - Coarsely Ground Black Pepper
  • - Extra Virgin Olive Oil
  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Balsamic Vinegar
  • - Chicken Thighs (boneless, skinless)
  • - Garlic
  • - Goat Cheese
  • - Parsley
  • - Pecan Pieces
  • - Red Quinoa
  • - Spinach
  • - Strawberry Preserves

Wine Pairings by @grapefriend

Grab a lighter red like Dolcetto to walk the line between the jammy fruit and the grilled chicken.

Beer Pairings

The deep flavors of fruit and aged balsamic pair well with the malty richness of a Stout.

What To Do:

1. Rinse the Quinoa: Place the quinoa into a fine mesh strainer. Rinse under cold water for a solid minute, swishing the quinoa with your hand while rinsing. Drain. (If you don’t have a fine mesh strainer, you can skip this step.)

2. Toast the Quinoa: In a medium sauce pan, over medium-high heat, add 1 teaspoon of canola oil and the drained quinoa. Cook, stirring, for 1 minute.

Strawberry-Balsamic Chicken and Spinach Quinoa - Step 1

3. Cook the Quinoa: Add 2 cups water and 1/2 teaspoon salt to the pan. Bring to a rolling boil. Reduce heat to low and cook, covered for 15 minutes. Remove pot from heat and let stand, COVERED, for 5 minutes…don’t lift the lid! Fluff the quinoa gently with a fork. (note: If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy don’t worry, just return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.)

Strawberry-Balsamic Chicken and Spinach Quinoa - Step 2

4. Make Glaze: In a small bowl, use a fork to whisk together the strawberry preserves, 2 teaspoons balsamic vinegar, and garlic.

Strawberry-Balsamic Chicken and Spinach Quinoa - Step 3

5. Grill the Chicken: Heat an oiled grill pan over medium heat. Sprinkle the chicken with 1/4 teaspoon salt and 1/8 teaspoon pepper. Brush glaze on one side of the chicken. Place chicken, glaze side down, on the grill pan. Brush top sides with remaining glaze. Grill 5 to 6 minutes on each side or until done.

Strawberry-Balsamic Chicken and Spinach Quinoa - Step 4

4. Finish the Quinoa: Coarsely chop the parsley (reserve 2 teaspoons for garnish). Stir the parsley, 1 tablespoon extra virgin olive oil, 1/4 teaspoon each salt and pepper, spinach, remaining vinegar and pecans into the warm quinoa.

To Serve: Divide quinoa between 2 plates. Top with crumbled goat cheese, and serve with chicken.

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife