by Olena

Quinoa Skillet with Chicken and Garden Veggies

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Olena Osipov
4.9 from 19 votes

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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

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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
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Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 376kcal
Author: Olena Osipov


  • 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


  • 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.


    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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    64 comments on “Quinoa Skillet with Chicken and Garden Veggies

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    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!

    2. 5 stars
      Made this last night for dinner and it was so good!! The only thing I did differently was use chicken broth instead of water…it was so yummy and so filling! Will definitely be putting this dinner in our meal rotation, thank you so much for such an easy and delicious recipe!!

    3. 4 stars
      Really easy and yummy, but please add rinsing your quinoa! I lived in Ecuador for a year and everyone always rinsed their quinoa and I used to do it as habit. But all the American recipes skip this step, I forgot too, and the result is massive stomach aches for days. You’ve got to rinse! Thank you for all your work!

    4. 5 stars
      I love this recipe. It’s quick, easy, delicious, and can be pretty nutritious! I mix up what vegetables I put in each time I make this, and I also will use chicken broth instead of water sometimes to give it a bit more flavor. OH and I use a quinoa and pearled couscous mix, makes it so good! I love it.

    5. 5 stars
      I’m so tired of meal planning and didn’t have anything on the menu for today, I typed zucchini chicken and quinoa recipe into the search bar and came up with this, and I am so glad! I had a bunch of veg that was needing to be used up and this was a wonderful change to the soup that such a situation would usually result in, lol. I also love that it’s so flexible and is something I’ll be able to use as a base and add what I have on hand to, thank you!

    6. 5 stars
      Hearty and healthy! I wasn’t sure if my family would like the quinoa but I went for it anyways and it was a hit. I loved how wonderful it made the house smell. It’s an easy and forgiving recipe (great for beginners like me) yet tasty and customizable. Would recommend!

    7. 5 stars
      This is such a yummy meal, and my 4 year old agrees! I tend to cut your recipes down a bit (especially the meat), because it’s just the two of us. But I love your recipes so much, and this is no exception. Thanks for helping me feed my little fam such healthy and delicious meals!

    8. 5 stars
      Love it :). Such a sneaky way to get a lot of vegetables in. I like this with some sriracha. Thank you!

    9. 5 stars
      Great recipe. Added some additional veggies we had on hand, and then topped with fresh lemon juice and a little parmesan cheese. Delicious!

    10. 5 stars
      Really liked this recipe, instead of water I used chicken broth and I wanted like a little hot sauce but didnt have any so used a little sweet and sour sauce,,,very good recipe.

      1. You are so welcome! Those are great subs. All these kind of recipes are really forgiving re:flavours. You make them your own.

    11. 5 stars
      I use this all of the time! I lost the recipe because my computer failed me and I had no way to retrieve bookmarks. So I started cooking by memory, and finally, added Ukrainian to the search and it finally came upi!!! I had most everything correct! I looooooove this recipe. I can’t tell you how many times I’ve made it!

      1. 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…

        1. Spasibo Olena! I went and bought coconut oil today. I am excited to try this recipe tonight for dinner!!

      1. 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.

    12. 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!

    13. 5 stars
      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

      1. 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.

      1. 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.

    14. 5 stars
      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!

    15. 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?

      1. 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!!!:)

    16. 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?

    17. 5 stars
      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.

    18. 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…

    19. 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?

    20. 5 stars
      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 🙂

    21. 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!!

      1. 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.

    22. 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 🙂

      1. 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.:)

    23. 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!

      1. 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.

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