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Quinoa Skillet Recipe with chicken and vegetables like zucchini, tomatoes, and corn. Healthy dinner with leftovers, the whole family will love, in less than 40 minutes.

Sautéed chicken with bell peppers, zucchini, broccoli and quinoa. Quinoa skillet inspired by my Ukrainian roots that takes less than 40 minutes to make. The whole family will love it and you will have plenty of leftovers.

In Ukrainian cooking, garlic and onion make a base for stews, sauces and gravies. And that’s what I did here. So easy, you will be like “What?!”.

If you are looking for more healthy easy dinners, check out my collection of 55 clean eating dinner recipes in 30 minutes.

How to Make Quinoa Skillet 

Quinoa Skillet Recipe with chicken and vegetables like zucchini, tomatoes, and corn. Healthy dinner with leftovers, the whole family will love, in less than 40 minutes.

Quinoa Skillet Recipe with chicken and vegetables like zucchini, tomatoes, and corn. Healthy dinner with leftovers, the whole family will love, in less than 40 minutes.
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.

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Quinoa Skillet Recipe with chicken and vegetables like zucchini, tomatoes, and corn. Healthy dinner with leftovers, the whole family will love, in less than 40 minutes.

2. 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.

3. 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.

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!

Quinoa Skillet Recipe with chicken and vegetables like zucchini, tomatoes, and corn. Healthy dinner with leftovers, the whole family will love, in less than 40 minutes.

Quinoa Skillet with Chicken and Garden Veggies

Quinoa Skillet with Chicken and Garden Veggies

Ingredients

  • 1 large onion, minced
  • 6 garlic cloves, minced
  • 1 tbsp avocado oil or coconut oil
  • 2 large bell peppers, finely chopped
  • 2 lbs boneless & skinless chicken breasts, cut into 1" cubes
  • 1 1/2 tsp salt
  • 1 tsp ground black pepper
  • 1 cup quinoa, uncooked
  • 1 1/2 cups 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.
  2. Add bell peppers and saute for 3 more minutes, stirring frequently. Add chicken and saute for 5 minutes, stirring occasionally.
  3. 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.
  4. 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.
  5. Storage Instructions: Refrigerate covered for up to 3 days.
http://ifoodreal.com/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: 675.2 mg
Total Carbs: 36.0 g
Dietary Fiber: 6.9 g
Protein: 43.2 g
WW Points+: 9

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37 Comments

  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. 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
  6. 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
  7. Kate

    This makes a ton of food! I’ve been adding different things with all the leftoves. One day, I added coconut aminos and it was like “fried rice”. Another day I added in parmesean cheese and another day squeezed fresh lemon juice.

    Reply
  8. Kendra

    Would this still be flavorful without the bell peppers? I am allergic…
    I’m trying to think of alternatives. Do you think green chile would be weird?

    Reply
    • Olena

      Yes, no peppers is fine. Just add a bit more onion and garlic to make up for lost flavour. Mushrooms would be good too.

      Reply
  9. Adeleann

    Sorry new to this fresh cooking stuff, does the recipe call for one bunch of all three listed or choose from one of them? Parsley/basil/dill?
    Also is a yellow, white, or red onion better?
    Thanks

    Reply
    • Olena

      Just one of the herbs. Whatever you have. Same with onions. I usually use broiler onions, yellow shell ones. 2 thumbs up for fresh cooking!!!:)

      Reply
  10. Deb

    FANTASTIC! We don’t eat chicken so made it with turkey – SO yummy! Everyone loved it, even the kids. I will be making this often!! AND easy!

    Reply
    • Olena

      Add everything to a slow cooker and cook on Low for about 4 -5 hours. Veggies and chicken would have to be pre-browned for best results.

      Reply
  11. Claire

    Olena, thank you very much for sharing your recipe! I just had this for dinner and had to leave you a comment (something I usually wouldn’t do). This was such a hit with the family, it has now been added to small list of favourites. It was so flavorful, I added chicken stock as one of the comments on the thread suggested and it came out perfect! Much appreciated

    Reply
    • Olena

      Hi Claire. You are welcome! Please leave me any more comments. Don;t be shy. I love hearing back. Any stock makes any dish more flavourful for sure. I don’t always have it on hand.

      Reply
  12. sophie

    Hi! I really want to try this.. two questions- can I substitute the chicken for ground meat? and could i substitute the bay leaves for fresh thyme? Thank you!

    Reply
    • Olena

      I wouldn’t. Soft veggies like zucchini and tomatoes do not taste good thawed to me. But technically you can but I wouldn’t and I’m not picky.

      Reply
    • Olena

      For frying, because these two oils are high heat oils where as olive oil is best consumed raw like in salads. When heated to a smoke point it releases carcinogens, as they say…

      Reply

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