by Olena

Quinoa Skillet with Chicken and Garden Veggies

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Olena Osipov
4.9 from 19 votes

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 bowls with mango and black beans, a quinoa chicken pot pie, Mediterranean quinoa salad, and a quinoa beef stew – 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, pesto chicken or vast collection of clean eating dinner recipes, too!

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!

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!

Quinoa Skillet with Chicken and Garden Veggies

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.
4.85 from 19 votes
Print Save Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 6 servings
Calories: 376kcal
Author: Olena Osipov

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.

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 | Potassium: 1444mg | Fiber: 7g | Sugar: 7g | Vitamin A: 2457IU | Vitamin C: 164mg | Calcium: 98mg | Iron: 3mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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