Description
This one-pan chicken and quinoa recipe is a healthy, flavorful, and easy-to-make meal perfect for busy weeknights. Tender seasoned chicken breasts are seared and then simmered with vibrant vegetables and quinoa in a savory broth, creating a nutritious and satisfying dish with minimal cleanup.
Ingredients
Chicken Marinade
- 2 boneless, skinless chicken breasts (about 1-1.2 lbs depending on thickness)
- 1 tsp garlic powder
- 2 tsp Dijon mustard
- 2 tsp Italian seasoning
- Salt & pepper, to taste
- Olive oil, for drizzling
Quinoa & Vegetables
- 1 cup dry quinoa
- 2 cups low-sodium vegetable or chicken broth
- 1 zucchini, diced
- 2 cups broccoli florets, chopped finely
- 1/2 red or yellow onion, diced
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Olive oil, for sautéing
Garnish
- Fresh basil, chopped
- Lemon juice, to taste
- Basil infused olive oil (optional)
Instructions
- Prepare the chicken: Slice the chicken breasts in half and then into 4-5 smaller pieces. Place the chicken pieces in a bowl and season them with Italian seasoning, salt, pepper, Dijon mustard, and a drizzle of olive oil. Toss well to coat evenly.
- Sear the chicken: Heat a large skillet over medium heat and add 1-2 tablespoons of olive oil. Sear the chicken pieces for 3-4 minutes on each side, until nicely browned. Remove the chicken from the pan and set aside.
- Sauté the vegetables: In the same skillet, add the diced onion and sauté for 3-4 minutes until softened. Add the diced zucchini and finely chopped broccoli along with salt, pepper, onion powder, and garlic powder. Toss and cook for 1-2 minutes to combine all flavors.
- Add quinoa and broth: Stir in the dry quinoa, then pour in the vegetable or chicken broth. Nestle the seared chicken pieces back into the skillet. Cover the pan and bring the mixture to a boil over medium-high heat.
- Simmer until cooked: Once boiling, lower the heat to low and let everything simmer covered for 20-30 minutes, or until the quinoa has absorbed all the liquid and is tender, and the chicken is cooked through.
- Garnish and serve: Once cooked, remove the pan from heat and garnish with a squeeze of fresh lemon juice, chopped fresh basil, and a sprinkle of flaky salt. Drizzle with basil infused olive oil if desired. Serve warm and enjoy!
Notes
- Make sure to rinse the quinoa before cooking to remove any bitterness.
- You can substitute chicken broth with vegetable broth to keep it vegetarian-friendly.
- Adjust seasoning and spices to taste, adding more garlic powder or herbs if desired.
- Opt for fresh seasonal vegetables if you want to vary the recipe.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
