One Pot Chicken Quinoa
One Pot Chicken and Quinoa is loaded with broccoli, wholesome quinoa, juicy chicken and delicious flavours. Nothing is "boring" about this healthy one pot meal perfect for a weeknight dinner!
Servings: 6 servings
Calories: 407kcal
Ingredients
For Broccoli and Bell Peppers:
- 1 lb broccoli chopped
- 2 large red bell peppers cored, seeded & coarsely chopped
- 3 large garlic cloves minced
- 1 tbsp olive oil extra virgin
- 1/2 tsp cumin ground
- 1/4 tsp salt
- Ground black pepper to taste
- Pinch red pepper flakes more to taste
For Chicken and Quinoa:
- 1 medium onion diced
- 1 large carrot shredded
- 1 1/2 lbs boneless & skinless chicken breasts or thighs cut into 1” pieces
- 1 tbsp olive oil extra virgin
- 1 tsp oregano dried
- 1/2 tsp cumin ground
- 3/4 tsp salt
- Ground black pepper to taste
- Pinch red pepper flakes more to taste
- 1 1/2 cups quinoa uncooked
- 3 cups chicken broth low sodium
- 2 bay leaves
- 1/4 cup parsley finely chopped
Instructions
- Broccoli and Bell Peppers: Preheat large deep skillet or a dutch oven on medium-high heat and swirl oil to coat. Add garlic and saute for 30 seconds, stirring often.
- Add broccoli, bell pepper, cumin, salt, black pepper and red pepper flakes. Cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.
- Chicken and Quinoa: Return pot to the stove and swirl oil to coat. Add onion and carrot; saute for 3 minutes, stirring occasionally.
- Add chicken, oregano, cumin, salt, black pepper and red pepper flakes; saute for 3 more minutes, stirring a few times.
- Add quinoa, stock and bay leaves; stir. Bring to a boil, cover, reduce heat to low and cook for 20 minutes.
- Turn off heat. Add previously cooked broccoli and bell pepper, stir and let dish sit covered for 5 minutes for flavours to "marry" each other.
- Add parsley, stir and serve hot.
Notes
- Store: Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop with a splash of water or broth covered on low and stirring a few times to prevent burning.
- Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
- Oil: I particularly love the taste of olive oil in this dish but any oil for frying works.
- No need to rinse quinoa: 99% of times it comes pre-washed in a bag.
- Other veggies: I see how cauliflower, green beans or zucchini can work instead of broccoli. Bell pepper adds distinct flavour. So, do mushrooms if you use them.
- Add even more heat: With Frank's red hot sauce or sriracha.
Nutrition
Serving: 2cups | Calories: 407kcal | Carbohydrates: 39g | Protein: 33g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 560mg | Fiber: 7g | Sugar: 5g