Chicken Quinoa Skillet
A wholesome and versatile one-pan meal featuring tender chicken, colorful veggies, and protein-packed quinoa, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch 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
- 1 cup quinoa, uncooked
- 1.5 cups low sodium chicken broth
- 1 tablespoon oil, for frying
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 1/2 cup parsley, dill, or basil, finely chopped
Instructions
Preparation
- Start by heating your large deep skillet on medium-high heat. Add the oil, onion, and garlic. Sauté for about 3 minutes, stirring frequently, until the onion becomes translucent and fragrant.
- Next, add the chicken cubes to the skillet. Sprinkle in 1/4 teaspoon of salt and 1/4 teaspoon of black pepper. Sauté the chicken for about 5 minutes, stirring occasionally, until lightly browned and mainly cooked through.
- Add the uncooked quinoa and chicken broth to the skillet. Stir everything together, then add the remaining salt and pepper. Cover with a tight-fitting lid, bring to a boil, then reduce the heat to low. Let simmer for 12 minutes or until the quinoa is fluffy.
- After 12 minutes, carefully lift the lid and add the chopped zucchini and broccoli. Stir well, cover again, and cook on low-medium heat for another 5 minutes until the veggies are tender but still vibrant.
- Stir in the halved grape tomatoes and your choice of chopped herbs. Remove from heat and let sit for a couple of minutes before serving hot.
Notes
Make sure to chop your vegetables to a similar size for even cooking. Don't skip sautéing the onion and garlic for added flavor. For different flavor profiles, consider various herbs and spices. This dish is great for meal prep and leftovers.
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