Looking for a wholesome, flavorful, and easy-to-make meal? Our Chicken Vegetable Quinoa Recipe is the perfect choice for anyone craving a nutritious dinner that doesn’t skimp on taste.
This dish combines tender chicken, vibrant vegetables, and protein-packed quinoa to create a balanced meal that’s as satisfying as it is healthy. Whether you’re cooking for yourself, family, or friends, this recipe is sure to become a favorite in your kitchen.
Quinoa is a supergrain that’s rich in protein and fiber, making it an excellent alternative to rice or pasta. Paired with sautéed vegetables and juicy chicken breast, it provides a colorful plate full of textures and flavors.
Plus, this recipe is incredibly versatile, allowing you to swap in your favorite veggies or adjust seasonings to match your mood. Ready to dive into a meal that nourishes your body and delights your palate?
Let’s get cooking!
Why You’ll Love This Recipe
This recipe hits all the marks for a perfect weeknight meal. It’s nutritious, quick, and packed with flavor.
The combination of quinoa and chicken makes it a complete protein source, supporting muscle repair and sustained energy. With a medley of vegetables like bell peppers, zucchini, and carrots, you get a colorful dose of vitamins and antioxidants.
Not to mention, it’s incredibly adaptable. Whether you prefer your chicken grilled, baked, or pan-seared, this dish welcomes your cooking style.
It’s also great for meal prepping—make a big batch, and enjoy healthy lunches or dinners throughout the week. Plus, it’s naturally gluten-free and dairy-free, perfect for a variety of dietary needs.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Quinoa | 1 cup | Rinsed |
| Chicken breast | 2 medium (about 12 oz) | Boneless, skinless |
| Olive oil | 2 tbsp | For cooking |
| Bell peppers | 1 cup | Chopped (any color) |
| Zucchini | 1 medium | Chopped |
| Carrots | 1 large | Diced |
| Onion | 1 small | Chopped |
| Garlic | 3 cloves | Minced |
| Low-sodium chicken broth | 2 cups | For cooking quinoa |
| Salt | 1 tsp | Or to taste |
| Black pepper | 1/2 tsp | Freshly ground |
| Dried oregano | 1 tsp | Optional |
| Fresh parsley | 2 tbsp | Chopped, for garnish |
| Lemon juice | 1 tbsp | Freshly squeezed |
Equipment
- Medium saucepan with lid (for cooking quinoa)
- Large skillet or sauté pan
- Cutting board and sharp knife
- Measuring cups and spoons
- Wooden spoon or spatula
- Mixing bowl (optional)
Instructions
- Prepare the quinoa: Rinse 1 cup of quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine rinsed quinoa with 2 cups of low-sodium chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
- Cook the chicken: While quinoa cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, and dried oregano. Add the chicken to the skillet and cook for 5-6 minutes per side, or until internal temperature reaches 165°F (74°C). Remove chicken from the pan and let it rest for a few minutes before slicing into bite-sized pieces.
- Sauté the vegetables: In the same skillet, add the remaining 1 tablespoon of olive oil. Add chopped onion and garlic, sauté for 2 minutes until fragrant. Then add diced carrots, bell peppers, and zucchini. Cook for 5-7 minutes, stirring occasionally, until vegetables are tender but still vibrant.
- Combine quinoa, chicken, and vegetables: Return the sliced chicken to the skillet with the vegetables. Add the cooked quinoa and stir gently to combine everything evenly. Cook together for 2-3 minutes to allow flavors to meld.
- Finish and garnish: Remove skillet from heat. Stir in fresh lemon juice and chopped parsley for brightness. Adjust seasoning with additional salt and pepper if needed.
- Serve immediately: Dish out warm onto plates or meal prep containers. Enjoy your delicious, nutrient-packed chicken vegetable quinoa!
Tips & Variations
For an extra flavor boost, consider adding a teaspoon of smoked paprika or cumin to the chicken before cooking.
You can swap chicken breast for thighs if you prefer a juicier texture. For a vegetarian twist, replace chicken with firm tofu or chickpeas—check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals for ideas on plant-based protein options.
Feel free to use any vegetables you have on hand. Mushrooms, spinach, or cherry tomatoes can all add wonderful flavor and nutrition.
If you like a little heat, add a pinch of red chili flakes while sautéing the veggies.
To save time, you can cook quinoa in advance and store it in the refrigerator. This makes assembling the dish even quicker on busy days!
Nutrition Facts
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 400 kcal |
| Protein | 35 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Total Fat | 10 g |
| Saturated Fat | 1.5 g |
| Sodium | 450 mg |
| Vitamin A | 70% DV |
| Vitamin C | 80% DV |
Serving Suggestions
This chicken vegetable quinoa dish is perfect on its own, but you can easily elevate it with a few simple sides. A crisp green salad with a light vinaigrette makes a refreshing contrast.
Alternatively, pair this meal with some warm, homemade flatbread or tortillas for a heartier option.
If you’re interested in exploring more vegetable-rich meals, check out our Veggie Quesadilla Recipe Indian Style Easy & Delicious to add some spicy, cheesy fun to your weeknight menu. For a taste of vibrant island-inspired flavors, consider our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Conclusion
Our Chicken Vegetable Quinoa Recipe is a fantastic way to enjoy a balanced, flavorful meal that supports your healthy lifestyle. With simple ingredients and straightforward preparation, it’s accessible for cooks of all skill levels.
The combination of protein-rich chicken, nutritious quinoa, and fresh vegetables ensures you get a complete meal that’s both delicious and satisfying.
Perfect for busy weeknights or meal prepping, this dish can be easily customized to suit your preferences. Don’t be afraid to experiment with different seasonings or vegetables to keep things exciting.
For more wholesome recipes that celebrate fresh ingredients, explore our collection including the Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal.
Happy cooking, and enjoy every nutritious bite!
📖 Recipe Card: Chicken Vegetable Quinoa Recipe
Description: A healthy and flavorful dish combining lean chicken, fresh vegetables, and protein-packed quinoa. Perfect for a nutritious weeknight dinner.
Prep Time: PT15M
Cook Time: PT25M
Total Time: PT40M
Servings: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth
- 1 lb boneless, skinless chicken breast, diced
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- Juice of 1 lemon
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.
- Heat olive oil in a skillet over medium heat.
- Add diced chicken, season with salt, pepper, and oregano, cook until browned.
- Add garlic, bell pepper, zucchini, and broccoli; sauté until tender.
- Fluff quinoa with a fork and add to the skillet.
- Stir in lemon juice and parsley, mix well.
- Adjust seasoning and serve warm.
Nutrition: Calories: 350 kcal | Protein: 35 g | Fat: 8 g | Carbs: 30 g
{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Chicken Vegetable Quinoa Recipe”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A healthy and flavorful dish combining lean chicken, fresh vegetables, and protein-packed quinoa. Perfect for a nutritious weeknight dinner.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“1 cup quinoa, rinsed”, “2 cups low-sodium chicken broth”, “1 lb boneless, skinless chicken breast, diced”, “1 tablespoon olive oil”, “1 red bell pepper, diced”, “1 zucchini, diced”, “1 cup broccoli florets”, “2 cloves garlic, minced”, “1 teaspoon dried oregano”, “Salt and pepper to taste”, “1/4 cup chopped fresh parsley”, “Juice of 1 lemon”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse quinoa under cold water.”}, {“@type”: “HowToStep”, “text”: “In a pot, bring chicken broth to a boil and add quinoa.”}, {“@type”: “HowToStep”, “text”: “Reduce heat, cover, and simmer for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Heat olive oil in a skillet over medium heat.”}, {“@type”: “HowToStep”, “text”: “Add diced chicken, season with salt, pepper, and oregano, cook until browned.”}, {“@type”: “HowToStep”, “text”: “Add garlic, bell pepper, zucchini, and broccoli; saut\u00e9 until tender.”}, {“@type”: “HowToStep”, “text”: “Fluff quinoa with a fork and add to the skillet.”}, {“@type”: “HowToStep”, “text”: “Stir in lemon juice and parsley, mix well.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning and serve warm.”}], “nutrition”: {“calories”: “350 kcal”, “proteinContent”: “35 g”, “fatContent”: “8 g”, “carbohydrateContent”: “30 g”}}
