Chicken Quinoa Skillet
This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a healthy dinner.
Servings: 6 servings
Calories: 281kcal
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1" cubes
- 1 medium zucchini coarsely chopped
- 1 bunch broccoli coarsely chopped
- 10 ounces grape tomatoes halved
- 1 medium onion finely chopped
- 3 large garlic cloves minced
- 1 cup quinoa uncooked
- 1 1/2 cups chicken broth low sodium
- 1 tablespoon oil for frying
- 3/4 teaspoon salt divided
- 1/2 teaspoon ground black pepper divided
- 1/2 cup parsley, dill or basil finely chopped
Instructions
- Preheat large deep skillet on medium-high heat. Add oil, onion and garlic; cook for 3 minutes, stirring frequently.
- Add chicken, 1/4 teaspoon salt, 1/4 teaspoon black pepper and saute for 5 more minutes, stirring occasionally.
- Add quinoa, chicken broth, remaining salt and pepper, then stir. Cover with a tight-fitting lid, bring to a boil, reduce heat to low and simmer 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 heat for 5 more minutes. Add grape tomatoes and parsley, stir and remove from heat. Serve hot.
Notes
Store: Refrigerate in an airtight container for up to 5 days. I don't recommend to freeze leftovers because this dish contains fragile vegetables that will be mushy upon thawing.
Nutrition
Serving: 2cups | Calories: 281kcal | Carbohydrates: 31g | Protein: 25g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 437mg | Fiber: 6g | Sugar: 5g