This quinoa skillet with chicken and garden veggies combined tender chicken with lots of fresh, healthy vegetables, and nutrient-dense quinoa, for a protein-rich, healthy, wholesome meal!

Love high-protein quinoa meals? You might also love this one-pot quinoa chicken, black bean quinoa casserole, ground turkey quinoa casserole, or shrimp and quinoa with asparagus!

Quinoa Skillet with Chicken and Garden Veggies

Quinoa and chicken with sautéed zucchini, bell pepper, broccoli and tomato inspired by my Ukrainian roots that takes less than 40 minutes to make. The whole family will love this easy quinoa skillet 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 “Whaaaaat?!”.

Recently, I’ve been adding quinoa to more and more of my meals too; healthy chicken quinoa bowl with cilantro avocado dressing, a healthy chicken pot pie casserole, Mediterranean quinoa salad – there’s no end to where you can use it!

If you are looking for more healthy easy dinners, check out my Tex Mex chicken and zucchini, garlic chicken, zucchini and corn, or pesto chicken.

How to Make Quinoa Skillet 

  1. Chop vegetables and herbs, cut chicken. cubed chicken breast; chopped broccoli, cherry tomatoes, zucchini
  2. Preheat large deep skillet on medium-high heat. Add olive oil, onion, garlic and cook for 4 minutes, stirring frequently. Add bell peppers and sauté for 3 more minutes, stirring frequently. Add chicken and sauté for 5 minutes, stirring occasionally. Chicken and vegetables cooking in skillet; chopped parsley
  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. Quinoa added to skillet; Broccoli & zucchini added to skillet

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 and you may also love these 65 healthy chicken recipes for more dinner ideas!

Quinoa Skillet with Chicken and Garden Veggies

More One-Pot Chicken Dishes

Or browse through my entire collection of one-pot dishes for more inspiration!

Chicken with quinoa and veggies and parsley in skillet with wooden spoon.

Quinoa Skillet with Chicken and Garden Veggies

Quinoa Skillet Recipe with chicken breast and vegetables like zucchini, tomato and corn. Healthy chicken and quinoa dinner in less than 40 minutes with leftovers the whole family will love.
4.86 from 21 votes
Servings 6 servings
Calories 376
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients 
 

  • 1 large onion finely chopped
  • 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
  • Ground black pepper to taste
  • 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 or basil, finely chopped

Instructions 

  • 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.
  • 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.

Notes

Store: Refrigerate covered for up to 3 days.

Nutrition

Serving: 2cups | Calories: 376kcal | Carbohydrates: 34g | Protein: 41g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 805mg | Fiber: 7g | Sugar: 7g
Course: Dinner
Cuisine: American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    Made this and it was delicious! I used chicken broth as a substitute for the water which I think added some flavor and we added some Parmesan cheese when we ate the leftovers which was yummy too. Thanks so much for sharing!

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