by Olena

One Pot Chicken Quinoa

Olena's image
Olena Osipov
4.9 from 34 votes

This post contains affiliate links. Please see our disclosure policy.

One Pot Chicken Quinoa is loaded with broccoli, wholesome quinoa, juicy chicken and delicious flavours. Nothing is “boring” about this one pot meal perfect for a weeknight dinner!

Our other family favorite one pot dinners are these skillet enchiladas and Instant Pot quinoa bowls.
Chicken Quinoa in red pot

One Pot Chicken and Quinoa

One pot chicken quinoa gives you a healthy meal with tender chicken breast, crispy broccoli and sweet bell peppers. Perfectly combined with the blend of garlic, olive oil and cumin. These chunky bites give amazing texture to the flavourful quinoa grains that are simmering in a delicious chicken broth.

Quinoa is actually a seed and not a grain. Its soft texture is perfect to soak up flavors of the sauce like in this black bean quinoa casserole and ground turkey quinoa bake.

This quinoa recipe with chicken is the cross-cultural sharing and honouring of flavours and ingredients. Plov in Ukraine and Middle Eastern Pilaf are both made with meat like chicken or lamb, rice and various spices. Both my dad and my sister-in-law make their own versions that are both incredibly delicious.Chicken Quinoa with broccoli and bell pepper

Ingredients for One Pot Chicken Quinoa

  • Chicken: Use boneless and skinless chicken breast or thighs. Cut into 1-inch pieces.
  • Quinoa: Uncooked. Readily available at bulk food stores, grocery stores and health food stores. Typically comes pre-rinsed, so no need to wash it as you would rice.
  • Lots of veggies: Chopped broccoli. Chopped bell pepper. Diced onion. Shredded carrot.
  • Olive oil: I enjoy the taste of olive oil, which is why I used it. But you can really use any oil that works for frying.
  • Garlic: Minced cloves.
  • Spices: Salt. Pepper. Cumin.
  • Herbs: Dried oregano. Bay leaves. Finely chopped parsley.
  • Broth: Low sodium chicken broth.
  • Heat: Red pepper flakes.

On a hot summer day, try this Mediterranean quinoa salad that is chock full of veggies and similar flavors.

How to Make One Pot Chicken and Quinoa

  • Broccoli and bell peppers prep: The broccoli and bell peppers are made separately from the chicken and quinoa at first. Both will use the same pot and all the ingredients will be combined in one harmonious bite at the end. So it’s still a one-pot meal! To begin, preheat a large deep skillet or dutch oven and add oil to coat. sauteed broccoli and bell pepper
  • Add: To the oil, you’ll add the broccoli and bell peppers (you’ve washed and chopped them already, right?), cumin, salt, black pepper and red pepper flakes and cook for a few minutes, stirring occasionally. Pour this out into a medium bowl and set aside while you get the chicken and quinoa going. sauteed chicken with carrots and onions
  • Cook chicken and quinoa: To the same pot the veggies were just cooked in, add more oil and swirl to coat. Add onion and carrot and saute for a few minutes. Stir occasionally, watching for the onion not to burn. Because the pot has been hot for a while and there may be burnt bits on the bottom. This may cause the onion to turn brown even faster. No big deal, just keep an eye out!
  • Add: Stir in the quinoa, stock and bay leaves and bring to a boil. chicken quinoa simmering in broth
  • Boil and simmer: Once up to a boil, cover and reduce the heat and cook for the remaining time. chicken and quinoa cooked in red pot
  • Combine: Turn the heat off and add in the broccoli and red pepper mix you made earlier. Stir everything to combine and watch all of those bright colours infuse the quinoa. You want to let it sit covered for a few minutes for the flavours to marry each other and meld together nicely. broccoli, bell pepper, chicken and quinoa
  • Garnish and serve: Sprinkle in the chopped parsley, give it a good stir and serve hot!

This dish is a satisfying meal complete with protein, fibre, veggies among lots of other good-for-you ingredients. No need to serve it with anything else. Except maybe a nice glass of wine!

Tips and Variations

  • Grains: Because quinoa is a grain, some people may have a harder time digesting it. If this is the case, although you don’t need to rinse it first, some people find soaking the quinoa overnight before using it, helps with digestion.
  • Other veggies: This recipe is customizable in that you can add or omit any of the veggies. Cauliflower, green beans, mushrooms or zucchini would be a nice addition or substitution. Just note that if you add too many veggies it might start to overpower the dish and the taste of the chicken. This dish is a lovely balance of all 3 things, so our aim is to keep it that way!
  • More heat: A dash of Frank’s red hot sauce or Sriracha sauce would add not only heat but even more flavour.

Chicken Quinoa garnished with parsley in red pot

Storing, Freezing and Reheating

Store: This recipe serves 6, which is a decent size for an average-sized family. You may have leftovers for your lunch the next day in which case, keep in an airtight container in the fridge. It will stay good for up to 3 days.

Freeze: Once completely cooled, store for up to 3 months in an airtight container. When you’re ready to cook it, just thaw it in the fridge overnight.

Reheat: Reheating cooked quinoa (much like rice) can lead to burning pretty easily. Therefore, put it on low heat on the stove, but give it a splash of water or broth and stir a few times. This will help prevent burning and sticking to the bottom. It will also help put a little moisture back in the quinoa.

More Delicious Quinoa Recipes

Chicken Quinoa recipe

One Pot Chicken Quinoa

One Pot Chicken Quinoa {Ukrainian Pilaf Recipe}

One Pot Chicken and Quinoa is loaded with broccoli, wholesome quinoa, juicy chicken and delicious flavours. Nothing is "boring" about this healthy one pot meal perfect for a weeknight dinner!
4.89 from 34 votes
Print Save Rate
Course: Dinner
Cuisine: American Ukrainian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 407kcal
Author: Olena Osipov


For Broccoli and Bell Peppers:

For Chicken and Quinoa:


  • Broccoli and Bell Peppers: Preheat large deep skillet or a dutch oven on medium-high heat and swirl oil to coat. Add garlic and saute for 30 seconds, stirring often.
  • Add broccoli, bell pepper, cumin, salt, black pepper and red pepper flakes. Cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
    One Pot Chicken Quinoa
  • Chicken and Quinoa: Return pot to the stove and swirl oil to coat. Add onion and carrot; saute for 3 minutes, stirring occasionally.
  • Add chicken, oregano, cumin, salt, black pepper and red pepper flakes; saute for 3 more minutes, stirring a few times.
    One Pot Chicken Quinoa
  • Add quinoa, stock and bay leaves; stir. Bring to a boil, cover, reduce heat to low and cook for 20 minutes.
    One Pot Chicken Quinoa
  • Turn off heat. Add previously cooked broccoli and bell pepper, stir and let dish sit covered for 5 minutes for flavours to "marry" each other.
    One Pot Chicken Quinoa
  • Add parsley, stir and serve hot.
    One Pot Chicken Quinoa

Store: Refrigerate in an airtight container for up to 3 days.

    Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

      Reheat: On the stovetop with a splash of water or broth covered on low and stirring a few times to prevent burning.


        • Oil: I particularly love the taste of olive oil in this dish but any oil for frying works.
        • No need to rinse quinoa: 99% of times it comes pre-washed in a bag.
        • Other veggies: I see how cauliflower, green beans or zucchini can work instead of broccoli. Bell pepper adds distinct flavour. So, do mushrooms if you use them.
        • Add even more heat: With Frank's red hot sauce or sriracha.


        Serving: 2cups | Calories: 407kcal | Carbohydrates: 39g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 560mg | Potassium: 1098mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4432IU | Vitamin C: 144mg | Calcium: 82mg | Iron: 4mg
        Join today and start saving your favorite recipes

        Recipes and images are a copyright of It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.


        82 comments on “One Pot Chicken Quinoa

        Our “happiness” software automatically deletes any comments of racial, politicial, religious or any offensive nature without publishing, so we can keep on happily cooking delicious recipes for you. For substitutions please refer to extensive recipe post and recipe card notes. If you don't see an answer, you are welcome to try your version and let us know how it went as recipes are posted only as tested. Comments may take up to 24-48 hours to reply. Please see our full comment policy.:).

        Leave a Reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating

        This site uses Akismet to reduce spam. Learn how your comment data is processed.

          1. Sure, carrots, jicama, cauliflower or another firm vegetable would work. You could probably use zucchini or another soft vegetable and adjust cooking time. Taste will vary slightly based on the vegetable you choose.

            1. 5 stars
              This was great. Super easy and very tasty. I added some New Mexico chilis for some kick. We’ll definitely make this again.

        1. 5 stars
          BETTER than I expected, i did not have fresh parsley or cilantro, would be even better if I had added either one.

        2. I made this for my family last week, leaving out the “heat”. We have a few tests to see if something new makes it to our meal rotation:
          1. Is it eaten at dinner in a reasonable amount of time without complaints? Yep! Husband and son offered unprompted compliments.
          2. Does the family say they want me to make it again? Again, yes.
          3. The true test: leftovers. When given a choice on leftover nights, how likely is this to be chosen? FAIL! We’ve had 3 leftover nights and several lunches, and this has not been touched. Canned soup, instant ramen, and sandwiches have beat it out. I’m slowly making my way through it, putting it on top of my salads (try it, it’s good!).
          Overall, it was tasty, healthy, and added some variety to our usuals. Everyone ate it and enjoyed it (once), but not enough to make a frequent appearance. I added in some chopped carrots with the broccoli, so they were only lightly cooked and still very crunchy. That was a nice addition we all liked!

          1. It does sound like you are trying to eat healthier which is awesome! Quinoa like ground turkey might be an acquired taste for some. There is no “heat” in this recipe, a pinch of red pepper flakes add necessary punch of flavor. I also know some people do not like leftovers but I do not see how they can qualify as “a true test” to the recipe to be honest hmmm. Can’t envision myself eating canned soup over this pilaf ever. I guess all taste buds differ.:)

        3. 5 stars
          Super easy and delicious. Thank you for sharing. My husband who usually says quinoa “tastes like dirt” said this was good. Only made 2 changes: I didn’t have any onions on hand and I added finely chopped spinach.

        4. 5 stars
          Sooo delicious. I used frozen peas and broccoli at the end and was so delicious! Amazing flavor and the chicken was fabulous. Not dry at all. Remember to let chicken get to room temp before cooking for juiciness.

        5. 5 stars
          Thanks for a great recipe. I had tried quinoa only once or twice before and found it fairly unappealing. This recipe turned that around! The flavor is great. The only things I tweaked were using chicken broth instead of water and toasting the quinoa for a few minutes before I added it. Definitely agree this recipe is a keeper!

        6. 5 stars
          Super good recipe even a kitchen klutz can succeed with! I serve with a dollop of plain Greek yogurt and diced fresh tomatoes. The spices are perfect – subtle and rich.

        7. 5 stars
          ~ Love this recipe! Easy & delicious! I found it an hour before dinner time; so I had to improvise a bit. I used peas instead of broccoli (which I didn’t have on hand.) So to gain some crunch, I added cashews.
          This is definitely a keeper. Thanks.

              1. I will ask her and see if we can make sense out of it in English because everythign is eyeballed I bet.:)

            1. 5 stars
              Hi Olena

              Did this lovely recipe again last night. I used boneless skinless chicken thighs this time and I think it was even tastier. Finished it off with a bit of crumbled low fat Feta. Fast becoming a family favourite! 🙂


              1. 5 stars
                Hi Olena, just made this again and finally got some cup measures, so don’t have to Google to convert into gms and mls anymore!! ??? I used olive oil spray light this time to make it ‘syn free’. Is it okay if I share your recipe with my slimming group? BR Lucy

              2. Thanks for letting me know Lucy. And OF COURSE you can share my recipes with others! I appreciate it 🙂

        8. 5 stars
          Haven’t tried this yet but going home straight after work to give it a shot! I am a bodybuilder and have to get quite a bit of protein from each meal to reach my totals, how could I add more chicken into this recipe without throwing off the amounts of everything else? Thank you!

        9. 5 stars
          Everyone ate all of their dinner when I made this last night. The only things I changed up: tri-colored quinoa and I used chicken broth in place of water. I have been looking for recipes with more veggies and ones my picky teenage son will eat. Glad to have something else to make now. Going to be trying out some more recipes on your site.

        10. I will be trying this recipe tomorrow – cooking and nutrition are my passion too!!

          Love your blog – you come across as having a wonderful energy

        11. 5 stars
          I made this for dinner tonight. It came together so easily after a long day at work. I never used cumin much before but with that and the bay leaves my taste buds were dancing! It tasted like chicken soup, so warm and comforting. The only thing I added was a pinch of chopped walnuts for a soft crunch. Thank You for sharing this wonderful recipe!!

        12. My first time to time to your site and excited to try this recipe. Have you made this with any other kind of vegetable? Stupid question I’m sure but I am a novice so not sure if all vegetables mix with cumin.

        13. 5 stars
          This is another winner! It’s so yummmy! I didn’t add as much cumin as the recipe called for and instead of season salt, I used 21 Season Salute from Trader Joe’s (it’s all herbs no salt). I also topped it off with feta cheese! Next time I’m think I may add ginger, fresh or dried.

        14. 4 stars
          The whole family loved it. I added 1/2 tsp turmeric. They all went for seconds. Thank you for sharing, I have added it to list of recipes.

        15. 5 stars
          Tastes GREAT!! I am excited that I finally have a quinoa recipe that I like. I will be trying more recipes from this site. Great flavors and easy. Will be recommending to others.

        16. 5 stars
          This is the second recipe of yours I’ve done as an absolute beginner – and it’s my second success. 🙂 It came out really well! I added some za’atar after it was cooked, just because it goes so well with everything. It was so good I ate 3 cups after it cooled.

          I love how easy your recipes are to follow. It really gives me confidence as someone who is new to cooking, so thank you. I think it’s really great you recommend a dutch oven by the way, I love using mine and it takes a little time to find dutch oven recipes that are straightforward and for full meals (versus just cooking a whole chicken, etc).

          Lastly – I appreciate how incredibly accurate your nutrition facts are. I added up every single calorie for the two dishes I’ve done and came out to nearly the same exact numbers, so I was impressed.

          I’m learning a lot from your site. Your recipes are awesome, newbie safe, and I look forward to the next one. 🙂

          1. Hello! So happy you have ventured out on this amazing journey of healthy eating. It’s not that hard at all. Zaatar is truly very good. You are so welcome and I appreciate your kind words.:)

        17. 4 stars
          Pretty good! I used tricolored quinoa and it was a little flavorless, but adding more spices helped a bit. Definitely saving this recipe! I’m a college student and I like to have leftovers for a little while for busy days. One thing is though, I think the estimated time is blatantly false? Like if you read the cooking instructions it says cook time alone takes about 40 minutes, not counting the extra time to braise the chicken. It also seems to assume I have prechopped veggies and chicken on hand. It took me more like an hour.

          1. Hi Stephanie. I had an assistant doing cooking time and nutritional info etc. I just fixed it. Sorry about that. It’s about 50 minutes total. I’m a fast chopper with a sharp knife.:) Glad you like the recipe!:)

        18. 4 stars
          My husband really liked this recipe. I found I was out of quinoa (doh!), so I substituted with a mixture of couscous, red lentils, amaranth, and a seeds/grains mix from Trader Joe’s – a modge-podge 1.5 cups instead of quinoa. I let the mixture simmer for 10 of the 20 mins after adding the water and chicken back in, then I added the grains those, though, as they all only needed 10 mins to cook. Turned out really well. I should have been a bit more heavy-handed on the seasonings, but it has a great flavor! Thanks for sharing!

        19. 5 stars
          This dish was so delicious. I made it for my husband, 3 boys (11,4,&3)and myself. No complaints. You know kids can be picky. I’m always looking for new recipe ideas. The spices went together perfectly. Thank you for taking the time to post this so I may use it

          1. Hi Jamie. It depends how OK you are with thawed broccoli. Technically you can freeze it, just cooked unthawed broccoli isn’t my fave – personal preference.

        20. 5 stars
          This is THE first time I’ve EVER commented on any recipe online. (And I’ve tried a lot of recipes out there) This one is a keeper for sure. It got the approval of my parents also who I happened to be cooking for. The only thing I’d do differently next time is use less or no bay leaves as I found the flavour bit strong for me but that’s just a personal taste thing my parents didn’t think it was strong at all and I still enjoyed it overall. (Having leftovers is great too) I love one pot dishes and will be looking at more recipes on your site for sure. Thanks!

        21. 5 stars
          I’ve been looking for a new, quick and easy quinoa “bowl” recipe to make ahead, freeze and take for lunch. Most of the ones I’ve found are Mexican. Love them but after a while it gets old. This one is delish…like a chicken soup quinoa bowl, it’s got all those flavors. I was out of cumin (seriously, who runs out of cumin?!?!?! Evidently I do! In my defense it’s hard to find organic herbs and spices in my area – I grow the herbs and order the spices and I forgot to order the cumin :), so I used fresh rosemary and thyme from my herb garden, which is probably why I got that chicken soup flavor going on.

          1. Hi Cat. Well, you are the same crazy spice lady like me. I run out of cumin LOL. Last time I bought a huge bag at ethnic aisle. I have the same situation with organic spices and herbs in Canada here – so expensive and hard to come by!!! I buy organic what I can. I do my research what herbs and spices are heavily sprayed and which are not. So, some I buy non-organic. I do what I can. Simply Organic and Frintier are super expensive i nCanada, where as in the US they are half the price. Ugh some days, I wish I lived in States!

        22. 5 stars
          When your ridiculously picky eater asks for seconds, you know you’ve found a winner! Thank you for a great recipe. We are working on switching our eating habits to be a healthier family and this will definitely be a regular on the dinner table. I am looking forward to trying other recipes you’ve posted.

          1. Awe, Jac. I have seen a fair amount of picky eaters (my kids’ friends) in my life, so I know how hard it is to feed them (I would go nuts if I had them as my kids that is why I do not have picky eaters). Good for you! I will be posting a post about how to make your kids eat clean within next few weeks. Come back.:)

        23. 5 stars
          I’ve made many of your dishes before, and this is yet another one I had to try! And, of course, it is delicious! I am enjoying it as I type this. Thank you for your amazing recipes, and I look forward to trying even more!

        24. Hi Olena! I’m wanting to make this dish tonight, but I don’t have quinoa; is it possible to use rice instead?

          1. Hi Catherine. Yes, you can. You cooking time will increase by about 20 minutes. The rice might (!) burn at the bottom a bit but that is OK. Unless you add a ton of oil which I wouldn’t. Let me know how that worked out.:)

        25. 5 stars
          I just made this, and love it!!! Thank you for sharing. The only thing I noticed is that the recipe itself doesn’t have bay leaves on the list, but they are in the instructions. So, I just added two!

        26. 5 stars
          I made this last week, but threw in some artichokes that had been sitting in the fridge that I didn’t want to waste. My husband and I loved it – took it for left overs to work the next day and it was even better – one of my twins loved it, the other’s response when I asked how he liked it was “meh” so that’s better than his normal reaction. Thanks once again Olena!

            1. 5 stars
              Olena I have to tell you this story I think you will appreciate it. My husband is new to eating clean….or just healthy real food in general…. I have been introducing him to things like quinoa, different vegetables, hemp slowly over the years. He used to say everything “taste like sticks” but this would be before he even ate it, he would see me prepare things unfamiliar and because they were healthy assume it would taste bad. I also have to say he cant cook – not because he can’t because he has proven he can follow a recipe in the past, but because it doesn’t come natural to him and he doesn’t enjoy it. Last night I came home and didn’t feel like cooking, he said “whats that healthy clean recipe site you use?” I said Ifoodreal…… he pulled this recipe up (which as stated before I have made) and cooked it…. all….by…..himself. And it was delicious! He never does this… I am so impressed.

              1. So you want to say my recipes are simple enough for even the most hopeless cooks?!:) I always said that too LOL. Maybe this is the beginning of him cooking?:) I should show this comment to my husband because he barely cooks. He can do it but he doesn’t. Glad you enjoyed dinner made not by you. Those usually taste best.:)

        27. would like to know what kind of pot you are using to cook this recipe in…looks like there would be no minerals affecting the food.

        The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

        This page may contain affiliate links. Please see our disclosure policy. is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!