Chicken Quinoa Skillet Recipe
This Chicken Quinoa Skillet is a healthy, one-pan meal featuring tender chicken breast, fresh vegetables, and protein-rich quinoa. Cooked together in a skillet, it offers a flavorful and wholesome dinner that is quick and easy to prepare, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Protein and Vegetables
- 1 pound boneless skinless chicken breasts, cut into 1″ cubes
- 1 medium zucchini, coarsely chopped
- 1 bunch broccoli, coarsely chopped
- 10 ounces grape tomatoes, halved
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
Grains and Liquids
- 1 cup quinoa, uncooked
- 1 1/2 cups chicken broth, low sodium
Seasonings and Oil
- 1 tablespoon oil, for frying (such as olive oil or vegetable oil)
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/2 cup fresh parsley, dill, or basil, finely chopped
Instructions
- Prepare the base: Preheat a large deep skillet over medium-high heat. Add the oil, then the finely chopped onion and minced garlic. Cook for about 3 minutes, stirring frequently, until the onion is translucent and the garlic is fragrant.
- Cook the chicken: Add the cubed chicken breast to the skillet. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sauté for 5 minutes, stirring occasionally, until the chicken starts to brown and is mostly cooked through.
- Add quinoa and broth: Stir in the uncooked quinoa along with the chicken broth, then add the remaining salt (1/2 teaspoon) and black pepper (1/4 teaspoon). Mix well and cover the skillet with a tight-fitting lid. Bring to a boil, then reduce the heat to low and simmer for 12 minutes.
- Add vegetables and finish cooking: After the quinoa has cooked al dente, add the chopped zucchini and broccoli to the skillet. Stir to combine, cover with the lid again, and cook on low-medium heat for 5 more minutes until the vegetables are tender but still crisp.
- Final touch and serve: Add the halved grape tomatoes and chopped fresh herbs (parsley, dill, or basil). Stir gently to combine and remove the skillet from heat. Serve hot for a wholesome and balanced meal.
Notes
- You can substitute other fresh herbs based on preference, such as cilantro or thyme.
- For added flavor, consider sprinkling some grated Parmesan cheese on top before serving.
- This dish can be made vegetarian by substituting the chicken with firm tofu or chickpeas and using vegetable broth instead of chicken broth.
- Ensure the skillet has a tight-fitting lid to retain steam and properly cook the quinoa and vegetables.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Find it online: https://yumntasty.com/chicken-quinoa-skillet-recipe/
