Quinoa with chicken is a wholesome, protein-packed dish that brings together the nutty flavor of quinoa and tender, seasoned chicken for a satisfying meal. This recipe is perfect for busy weeknights or meal prep, offering a balanced combination of lean protein, fiber, and vegetables. With simple ingredients and straightforward steps, you’ll have a nutritious dinner on the table in under 45 minutes.
Ingredients
- 1 pound (450g) boneless, skinless chicken breasts (about 2 large breasts)
- 1 cup (180g) uncooked quinoa, rinsed
- 2 cups (475ml) low-sodium chicken broth (or water)
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 1 cup (150g) cherry tomatoes, halved
- 2 tablespoons olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (10g) chopped fresh parsley or cilantro (optional, for garnish)
- Lemon wedges, for serving (optional)
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Cut them into bite-sized pieces, about 1-inch cubes. In a medium bowl, toss the chicken with 1 tablespoon olive oil, smoked paprika, dried oregano, cumin, salt, and black pepper until evenly coated.
- Cook the chicken: Heat a large skillet or sauté pan (with lid) over medium-high heat. Add the seasoned chicken in a single layer. Cook for 4-5 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature should reach 165°F/74°C). Transfer to a plate and cover to keep warm.
- Sauté vegetables: In the same pan, add the remaining 1 tablespoon olive oil. Add diced onion and cook for 2-3 minutes, stirring occasionally, until softened. Add garlic, bell pepper, and zucchini. Cook for another 3-4 minutes until vegetables begin to soften.
- Add quinoa and liquid: Stir in the rinsed quinoa and toast for 1 minute, mixing with the vegetables. Pour in the chicken broth (or water), and bring to a gentle boil while scraping up any browned bits from the bottom of the pan.
- Simmer: Reduce heat to low, cover, and simmer for 15 minutes. After 10 minutes, scatter the cherry tomato halves over the top (do not stir), then re-cover and continue simmering until the quinoa is tender and the liquid is absorbed.
- Combine and finish: Return the cooked chicken and any juices to the pan. Gently fold everything together. Cook uncovered for 2-3 minutes over low heat, just until heated through and flavors meld.
- Garnish and serve: Remove from heat. Sprinkle with chopped fresh parsley or cilantro if using. Serve with lemon wedges on the side for a bright, fresh finish.
Tips
- Substitutions: Use boneless, skinless chicken thighs for a juicier option, or swap in turkey or shrimp for variety. Vegetable broth works for a vegetarian base if omitting chicken.
- Vegetable Variations: Try adding spinach, kale, peas, or corn in the last few minutes of cooking for extra color and nutrients.
- Don’t skip rinsing quinoa: Rinsing removes the natural saponins that can make quinoa taste bitter.
- Batch cooking: Double the recipe for meal prep—quinoa and chicken reheat well and keep their texture.
Serving Suggestions
This quinoa with chicken recipe is a complete meal on its own, but it also pairs beautifully with a simple side salad or roasted vegetables for extra fiber and crunch. For a Mediterranean twist, serve with a dollop of plain Greek yogurt and a sprinkle of crumbled feta. Warm pita or crusty bread can round out the meal, or keep it light with a squeeze of lemon and fresh herbs on top.
Variations
- Southwest Style: Add 1/2 teaspoon chili powder and 1/2 cup frozen corn along with black beans. Top with avocado slices and fresh cilantro.
- Asian-Inspired: Use soy sauce instead of salt, add diced carrots and snap peas, and finish with sesame oil and scallions.
- Cheesy Bake: After step 6, transfer to a baking dish, sprinkle with shredded cheese, and broil until bubbly and golden.
- Vegan Version: Omit chicken and use chickpeas or tofu, plus vegetable broth for a plant-based meal.
Storage and Reheating
Let leftovers cool to room temperature before storing. Place in an airtight container and refrigerate for up to 4 days. For longer storage, freeze portions for up to 2 months; thaw overnight in the refrigerator before reheating. To reheat, microwave individual servings for 2-3 minutes, stirring halfway, or warm in a covered skillet over medium-low heat with a splash of broth or water to prevent drying out. Always ensure reheated chicken reaches 165°F/74°C for food safety.
Frequently Asked Questions
- Can I use pre-cooked or rotisserie chicken?
Yes, simply shred or dice the cooked chicken and stir it in during the last 2-3 minutes of cooking to warm through. Skip the initial chicken cooking steps. - Is it possible to make this recipe in a rice cooker or Instant Pot?
Absolutely. For a rice cooker, sauté vegetables and chicken first, add everything to the cooker, and use the white rice setting. In an Instant Pot, use the sauté function for steps 2 and 3, then add the quinoa and broth, seal, and cook on high pressure for 1 minute with a 10-minute natural release. - Can I use different types of quinoa?
Yes, white, red, or tri-color quinoa all work. Cooking times are similar, but red and black quinoa may be slightly chewier and take 2-3 extra minutes. - How do I prevent the quinoa from turning mushy?
Be careful not to overcook or use too much liquid. Keep the ratio close to 2 cups liquid per 1 cup quinoa, and remove from heat as soon as the liquid is absorbed and the grains are tender. - Is this dish gluten-free?
Yes, all the ingredients listed are naturally gluten-free. If using store-bought broth, double-check the label to confirm it contains no gluten-containing additives. - What’s the best way to add more flavor?
Try sautéing the chicken and vegetables with extra spices, or add a splash of lemon juice and fresh herbs just before serving. You can also top with a little grated Parmesan or drizzle with your favorite sauce for extra zing.