Posted

 

Under 40 minutes and you have a healthy dinner with leftovers the whole family will love. Use any firm veggies you got on hand.

closeup-chicken-garden-veggies-quinoa-casserole-recipe

Sautéed chicken with bell peppers, zucchini, broccoli and quinoa. All in one skillet and takes less than 40 minutes to make. I do love simple dinners and my chicken. My garden is not overflowing with vegetables but my local farm market is.

main-chicken-garden-veggies-quinoa-casserole-recipe

As much as I love cooking, I equally do not enjoy gardening. This summer I haven’t planted even a single herb. Alex volunteered to stick 2 tomato and 2 cucumber plants for the kids. Where as I chose to lay on a swing, listen to the waterfall and admire the figs, apples and pears I will be picking soon. Yay for fruit trees.

chicken-veggies-chicken-garden-veggies-quinoa-casserole-recipe

Anyways, back to the skillet. In Ukrainian cooking, garlic and onion make a base for stews, sauces and gravies. And that’s what I did for this quinoa skillet. So easy, you will be like “What?!”. Seriously, sautéed garlic and onion make everything taste better. So cheap and simple. Browned bell peppers are 10 times more fragrant than raw. So, I did that. Think of a roasted pepper, same idea.

parsley-veggies-chicken-garden-veggies-quinoa-casserole-recipe

Then I added quinoa, spices and water. Covered and cooked just until quinoa became al dente. Next I added my firm veggies – broccoli and zucchini. Adding them later prevents mushy vegetables skillet. You could also use asparagus, snap peas or cauliflower.

skillets-veggies-chicken-garden-veggies-quinoa-casserole-recipe

Cover and cook until most of the liquid is absorbed and quinoa is soft. Add tomatoes for some sweet punch, sprinkle with fresh herbs and your dinner is ready. Like I said, play around with veggies and use what your family likes. Fresh herb ideas are dill, parsley, basil or green onion. Anything you got in your garden, if you have one. Enjoy!

Chicken and Garden Veggies Quinoa Skillet

Chicken and Garden Veggies Quinoa Skillet

Ingredients

  • 1 large onion, minced
  • 6 garlic cloves, minced
  • 1 tbsp olive oil, extra virgin
  • 2 large bell peppers, finely chopped
  • 2 lbs boneless & skinless chicken breasts, cut into 1" cubes
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 cup quinoa, uncooked
  • 1 cup water
  • 2 bay leaves
  • 2 medium zucchini, quartered
  • 1 bunch broccoli, coarsely chopped
  • 10 oz grape tomatoes, halved
  • 1 bunch parsley/dill/basil, finely chopped

Directions

  1. Preheat large deep skillet on medium-high heat. Add olive oil, onion, garlic and cook for 4 minutes, stirring frequently. Add bell peppers and saute for 3 more minutes, stirring frequently. Add chicken and saute for 5 minutes, stirring occasionally. Sprinkle with salt and pepper, add quinoa, water, bay leaves and stir. Bring to a boil, cover with a lid, reduce heat to lower medium and cook for 12 minutes.
  2. Now it's time to add vegetables. At this point quinoa should be cooked al dente. Add zucchini and broccoli. Stir, cover with a lid and cook on low-medium for 15 more minutes. Add grape tomatoes and parsley, stir and remove from heat. Serve hot.
  3. Storage Instructions: Refrigerate covered for up to 3 days.

Notes

I made a serving size = 2 cups because this skillet is full of vegetables.

http://ifoodreal.com/chicken-and-garden-veggies-quinoa-skillet/

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 2 cups:
Calories: 369.3
Total Fat: 6.0 g
Cholesterol: 73.3 mg
Sodium: 911.2 mg
Total Carbs: 36.0 g
Dietary Fiber: 6.9 g
Protein: 43.2 g
WW Points+: 9

Before you go. Because this pizza recipe is so popular, I figured out you like quick and healthy dinners.

It took me 3 months and I came up with 30 Quick Clean Dinner Recipes eBook.

coverBook

30 practical healthy recipes that you can prepare after work, in under 40 minutes, or even better come home to a ready meal simmering in your crock pot. That was the goal. The eBook includes 20+ gluten free, 13 crock pot & 12 vegetarian recipes. Visit eBook page here to learn more.

Get Recipes by Email

A MUST: After click link in your email to confirm!

22 Responses to “Chicken and Garden Veggies Quinoa Skillet”

  1. Michelle

    I’ve never tried adding the quinoa right into a pot of veggies like that. I’ll have to try it! I am like you with gardening- I want the fresh herbs and produce, but I can’t be bothered to water them on a regular schedule!

    Reply
    • Olena

      I was nervous about quinoa in skillets before but not after I experimented it in a slowcooker. It will be fine. Very tender and delicious. Yes, I cook it in my slowcooker a lot. Yeah, I have too many responsibilities besides plants. So much easier to pay a buck for some parsley or cilantro. I know. Unless gardening is a hobby and you love it.

      Reply
  2. Kristin @ Tastefully GF

    The looks delicious! It reminds me a lot of a summer meal my Ukrainian grandmother used to make. She used pasta instead of quinoa, but it was always onion, garlic, chicken, dill, and whatever veggies were around. It always ended up tasting so good! Ukrainians seem to know how to make some of the tastiest food :)

    Reply
    • Olena

      Thank you, Kristin. Ukrainian cooking involves a lot of fresh herbs and veggies. Very simple but fragrant, therefore delicious. Just like Latin or any Mediterranean cuisine, just different flavours. Anything fresh tastes good and doesn’t have to be complicated.:)

      Reply
  3. Laura @ Raise Your Garden

    I just love it when you can prove that healthy food doesn’t have to taste, hmmmm, all that healthy! Lovin’ all the ingredients in this one and big bonus is the leftovers!

    I’ll trade ya, you do the cooking and I’ll do the gardening! I dred cooking each night, it really bogs me down. Have to get myself a pep talk every time to start dinner. Always tell myself…. hmm, can’t we just go to McDonalds every night?

    But I must confess, I must have fresh herbs! Must! Dried ones just one do when fresh ones are an option!!

    Reply
    • Olena

      Oh, really?! That must be hard! I love cooking but I do get tired of it everyday. So, I understand it’s even harder for you. Currently I dream of an all-inclusive. Just not to think about anything for a week or two: what’s for dinner, what snacks are we packing, what’s for lunch.:) I love fresh herbs from my local store LOL. I stock up but I can’t stand watering the garden every night. I’d rather go work out LOL.

      Reply
  4. Katerina

    Just cooked it for dinner, very delicious!!! I am from Ukraine as well :) Thank you for the recipe, from now on one of my favourite :)

    Reply
    • Olena

      Oh, one more Ukrainian liking quinoa.:) This dish is very Ukrainian like. Glad you liked it and welcome.:)

      Reply
  5. Efrat

    It came out great! I only have a few questions:
    1. I went exactly by the recipe, but still some of the quinoa was burned. What did I do wrong?
    2. Also I think the broccoli was not cooked enough. Again -what did I do wrong?
    3. If I want to add sweet potatoes – how much should I add and when?

    Thank you, great recipe :)

    Reply
    • Olena

      Hi Efrat. It’s hard to tell why your quinoa was a little bit burnt since I wasn’t in the kitchen with you but these are the possible reasons:
      1. Your skillet – I have a good non-stick skillet.
      2. The heat was too high – stoves vary.
      3. Not enough water – try a bit more next time.

      I like crunchy broccoli. For more cooked version just add broccoli by a few minutes earlier. For the sweet potato, I would add not more than 1 large, chopped. Add with quinoa, I suspect you like well cooked vegetables.:) Hope this helps.:)

      Reply
  6. Alex F

    Hi, I would like to try this recipe for dinner tonight and was just wondering. Do I put uncooked quinoa in the skillet or do I boil and cook it before hand before adding?

    Reply
  7. Efrat

    May I ask how you’ve calculated the WW+ points?
    I’m making the dish exactly the same way you wrote (I added sweet potato though, which is by the way great).
    From what I know the quinoa is 18 points per cup, 2 breasts are 6, and a large sweet potato is also 6. That sums up to 30 WW+ and the dish is huge and has 16 cups total.
    Am I doing any mistake? (It’s really important to me as I follow the WW diet).
    Thanks :)

    Reply
    • Olena

      I use online calculator. I don’t have a link right now because I’m on the phone. But it comes up in Google search.

      Reply
      • Efrat

        Found it. I don’t know how to calculate it with calories and proteins and etc, but when I calculate it accordingly to the WW+ points each of the ingredients worth, it sums up to 30 WW+ total, which means each cup is 2 WW+.

        Reply
          • Efrat

            I thought so too but then I asked at a WW forum and the admin said it’s correct – the vegetables are making the whole dish a lot bigger, but they’re only 0 WW+ points.

          • Olena

            Vegetables in this dish are mostly calories and fiber in terms of macros. And the calculator I use doesn’t take calories into consideration at all, and fiber content always helps to keep the points down. There is also a bit of oil and a quite a bit of quinoa and meat.

  8. Mike

    OK. Tried hard to stay on recipe, but strayed for the flavor. Subbed lite chicken stock for the water & added fresh grated parmesan cheese at plating. A little less healthy but much more flavor…

    Reply

Trackbacks/Pingbacks

  1.  #HealthyRecipe // Chicken and Garden Veggies Quinoa Skillet | MBSIB: The Man With The Golden Tongs
  2.  23 Delicious Ways To Cook Boneless Chicken Breasts | Sharing Interesting Stuff, Updates News & Free Tips
  3.  120+ Healthy Vegetables Recipes - Sarah Titus
  4.  Free(ish) Day! | Let's DeWitt in Knoxville

Leave a Reply

  • (will not be published)