Chicken with Quinoa
Elevate your weeknight dinners with this hearty and wholesome Chicken with Quinoa recipe, a perfect blend of protein-packed ingredients and vibrant flavors. Tender, perfectly seasoned chicken breasts are pan-seared to golden perfection, then paired with fluffy quinoa cooked in flavorful chicken broth. A colorful medley of sautéed vegetables—featuring red bell peppers, zucchini, and onions—adds a burst of freshness and texture, enhanced by aromatic garlic and a sprinkle of paprika and oregano. Topped off with fresh parsley and a squeeze of lemon, this easy-to-make dish is not only nutritious but also bursting with Mediterranean-inspired flavors. Ready in just 45 minutes, this recipe is ideal for healthy meal preps or a satisfying family dinner that serves four.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pieces chicken breasts
- 1 cup quinoa
- 2 cups chicken broth
- 2 tablespoons olive oil
- 2 pieces garlic cloves
- 1 medium onion
- 1 large red bell pepper
- 1 medium zucchini
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons parsley (chopped, for garnish)
- 4 pieces lemon wedges (optional)
Instructions
Rinse the quinoa under cold water to remove any bitterness and set aside.
In a medium saucepan, bring the chicken broth to a boil. Add the quinoa, lower the heat to a simmer, cover, and cook for 15 minutes or until the quinoa is tender and the broth is fully absorbed. Fluff with a fork and set aside.
Season the chicken breasts on both sides with paprika, oregano, salt, and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for 5-6 minutes on each side, or until fully cooked and juices run clear. Remove the chicken from the skillet and let it rest on a plate.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion and minced garlic for 2-3 minutes until fragrant and translucent.
Add the diced red bell pepper and zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender but still slightly crisp.
Slice the rested chicken breasts into strips.
To serve, spoon the cooked quinoa onto plates, top with the sautéed vegetables and sliced chicken. Garnish with chopped parsley and serve with lemon wedges on the side, if desired.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 838 mg | 36% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 5.6 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
