Classic Healthy Chicken and Veggie Quinoa Skillet
This one-pan meal is packed with lean protein, fiber-rich quinoa, and an array of colorful vegetables, making it a complete and satisfying dish for any weeknight.
Equipment
- Large skillet
- Dutch oven (optional)
- Paper towels
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts or thighs cut into 1-inch pieces
- 2 tablespoons olive oil divided
- 1 large onion chopped
- 2 cloves garlic minced
- 1 red bell pepper cored and chopped
- 1 cup broccoli florets
- 1 cup cherry tomatoes halved
- 4 cups vegetable or chicken broth
- 1 cup quinoa rinsed
- 1/2 teaspoon dried Italian seasoning
- Salt and black pepper to taste
- Fresh parsley chopped, for garnish (optional)
Instructions
Instructions
- Pat the chicken dry with paper towels and season generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until lightly browned, then remove and set aside.
- Add the remaining 1 tablespoon of olive oil to the skillet and cook the chopped onion until softened, about 3-5 minutes.
- Stir in the minced garlic and chopped red bell pepper and cook for another 2-3 minutes until they begin to soften.
- Add the rinsed quinoa and Italian seasoning to the skillet, stir, and cook for 1 minute to lightly toast the quinoa.
- Pour in the broth, bringing the mixture to a simmer while scraping up any browned bits from the pan.
- Return the partially cooked chicken to the skillet and stir gently to combine.
- Reduce heat to low, cover, and simmer for 15 minutes.
- Stir in the broccoli florets and cherry tomatoes, then re-cover and cook for another 5-7 minutes until quinoa is done and vegetables are tender-crisp.
- Remove from heat, rest covered for 5 minutes, then fluff with a fork, adjust seasoning, and garnish with parsley if desired before serving warm.
Notes
For an extra burst of flavor, add a squeeze of fresh lemon juice before serving. You can also customize the vegetables based on what you have on hand; spinach, corn, or peas would work well here. Ensure quinoa is thoroughly rinsed to remove saponins, which can cause a bitter taste.