Quinoa Skillet with Chicken and Garden Veggies

5 from 6 reviews

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.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


  • 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


  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.

Store: Refrigerate covered for up to 3 days.

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