Looking for a wholesome and satisfying meal that’s both nutritious and delicious? This Chicken with Quinoa and Veggies recipe is a perfect choice for anyone seeking a balanced plate packed with protein, fiber, and vibrant flavors.
Whether you’re cooking for family dinner or prepping a healthy weekday lunch, this dish offers a colorful medley of fresh vegetables, fluffy quinoa, and tender chicken, all brought together with simple seasonings that enhance natural tastes.
Quinoa, often called a supergrain, adds a delightful texture and is an excellent source of complete protein, making it an ideal companion to lean chicken breast. The mix of veggies adds crunch, vitamins, and antioxidants, turning this recipe into a one-pan wonder that’s as visually appealing as it is tasty.
Plus, it’s easy to customize with your favorite vegetables or spices.
Ready to embark on a flavorful, nutritious cooking adventure? Let’s dive into why this recipe deserves a spot on your weekly menu and how you can make it with ease.
Why You’ll Love This Recipe
This recipe ticks all the boxes for a healthy, balanced meal. It features lean protein from chicken, fiber-rich quinoa, and a colorful array of fresh veggies.
The dish comes together quickly, making it perfect for busy evenings.
Not only is it delicious, but it’s also adaptable. You can swap out vegetables according to season or preference, and the quinoa base can be replaced with other grains like couscous or bulgur if you like.
Plus, it’s gluten-free and low in fat, appealing to a wide range of dietary needs.
Lastly, this meal reheats beautifully, so you can enjoy it as leftovers or meal prep for the week. It’s a simple yet sophisticated dish that delivers on taste, texture, and nutrition every single time.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breast, boneless & skinless | 2 medium (about 1 lb) | Cut into bite-sized pieces |
| Quinoa | 1 cup | Rinsed thoroughly |
| Red bell pepper | 1 large | Diced |
| Zucchini | 1 medium | Chopped |
| Carrot | 1 large | Julienned or diced |
| Red onion | 1 small | Thinly sliced |
| Garlic cloves | 3 | Minced |
| Olive oil | 2 tablespoons | For sautéing |
| Low-sodium chicken broth | 2 cups | For cooking quinoa |
| Fresh parsley | 1/4 cup | Chopped, for garnish |
| Lemon juice | 1 tablespoon | Freshly squeezed |
| Ground cumin | 1 teaspoon | Optional, adds warmth |
| Salt | To taste | |
| Black pepper | To taste |
Equipment
- Medium saucepan with lid
- Large non-stick skillet or sauté pan
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Mixing bowl
- Colander (for rinsing quinoa)
Instructions
- Prepare the quinoa: Rinse 1 cup of quinoa under cold water using a fine mesh colander to remove the natural coating called saponin, which can taste bitter.
- Cook the quinoa: In a medium saucepan, combine rinsed quinoa and 2 cups of chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat and let it stand covered for 5 minutes, then fluff with a fork.
- Prepare the chicken and vegetables: While quinoa is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced chicken breast and season with salt, pepper, and cumin. Sauté until chicken is cooked through and lightly browned, about 6-8 minutes. Remove chicken from skillet and set aside.
- Sauté the veggies: In the same skillet, add a little more olive oil if needed. Add minced garlic and sliced red onion. Cook for 2 minutes until fragrant and softened.
- Add diced red bell pepper, chopped zucchini, and julienned carrot to the skillet. Sauté for 5-7 minutes until vegetables are tender but still crisp. Season lightly with salt and pepper.
- Combine everything: Return the cooked chicken to the skillet with the veggies. Add the fluffed quinoa and gently stir to combine all ingredients evenly. Cook together for 2-3 minutes to warm through.
- Finish with fresh flavor: Remove skillet from heat and stir in 1 tablespoon of freshly squeezed lemon juice and chopped fresh parsley for brightness and freshness.
- Serve immediately: Taste and adjust seasoning if needed. Spoon onto plates or bowls and enjoy!
Tips & Variations
“To save time on busy days, cook quinoa in advance and store it in the fridge. You can also swap chicken with tofu or chickpeas for a vegetarian twist.”
Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce when sautéing the vegetables.
Swap veggies: Feel free to include mushrooms, spinach, or kale for extra nutrients. Frozen mixed vegetables work well too.
Use different grains: If you don’t have quinoa, try bulgur, couscous, or even brown rice for a different texture.
Herbs & spices: Experiment with fresh cilantro, basil, or a sprinkle of smoked paprika for new flavor dimensions.
For more veggie-packed recipes, check out our Veggie Quesadilla Recipe Indian Style Easy & Delicious or our Vegan Slow Cooker Recipe for Easy, Delicious Meals.
Nutrition Facts
| Nutrient | Amount per Serving (serves 4) |
|---|---|
| Calories | 350 kcal |
| Protein | 35 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 5 g |
| Fat | 8 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 75 mg |
| Sodium | 400 mg |
| Vitamin A | 60% DV |
| Vitamin C | 70% DV |
| Calcium | 6% DV |
| Iron | 15% DV |
Serving Suggestions
This dish shines on its own as a balanced meal, but you can also serve it alongside a crisp green salad or some warm whole-grain bread. A dollop of Greek yogurt or tzatziki adds a cooling contrast to the warm spices.
For a Mediterranean flair, try pairing with roasted olives, hummus, or a light cucumber salad. If you want to explore more healthy dinners featuring vegetables and grains, consider our Pasta Shrimp and Vegetable Recipes for Quick Healthy Me or Veg Maharashtrian Recipes: Easy & Delicious Meals.
Conclusion
This Chicken with Quinoa and Veggies recipe is a fantastic way to enjoy a nutritious, flavorful meal that fits seamlessly into any busy lifestyle. The combination of tender chicken, protein-packed quinoa, and vibrant vegetables makes for a satisfying dinner that’s both healthy and easy to prepare.
With its simple ingredients, straightforward method, and flexibility to customize based on what you have on hand, this dish is sure to become a staple in your recipe rotation. Plus, it offers plenty of room to experiment with spices and veggies, keeping the meal fresh and exciting every time you make it.
Don’t forget to explore other delicious recipes on our site, like the Vegan Cuban Recipes: Delicious Plant-Based Island Flavor for more culinary inspiration. Happy cooking!
📖 Recipe Card: Chicken with Quinoa and Veggies
Description: A healthy and flavorful dish combining tender chicken, fluffy quinoa, and fresh vegetables. Perfect for a quick and balanced meal.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups chicken broth
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 red bell pepper, diced
- 1 cup broccoli florets
- 1 medium carrot, sliced
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh parsley for garnish
Instructions
- Rinse quinoa under cold water.
- In a pot, bring chicken broth to a boil and add quinoa.
- Reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
- Heat olive oil in a skillet over medium heat.
- Add garlic and sauté for 1 minute.
- Add chicken, season with salt, pepper, and oregano, cook until browned and cooked through.
- Add bell pepper, broccoli, and carrot to the skillet, cook for 5-7 minutes until tender.
- Fluff quinoa with a fork and add to the skillet.
- Stir in lemon juice and cook for another 2 minutes.
- Garnish with fresh parsley and serve warm.
Nutrition: Calories: 350 kcal | Protein: 30 g | Fat: 10 g | Carbs: 30 g
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