This chicken with quinoa and veggies recipe is a healthy and delicious option for a satisfying and wholesome meal. Tender chicken breast is seasoned with aromatic herbs and cooked with nutritious quinoa and an array of colorful vegetables. Packed with protein, fiber, and vitamins, this dish is perfect for those looking to eat clean and nourish their bodies. With a total preparing time of 40 minutes, it's also a quick and easy recipe to add to your weeknight dinner rotation.
Ingredients
- 2 chicken breasts
- 1 cup quinoa
- 2 cups chicken broth
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- Season the chicken breasts with salt, pepper, dried oregano, and dried basil on both sides.
- In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 6-8 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the diced onion and minced garlic. Sauté until the onion is translucent and fragrant.
- Add the diced bell pepper, sliced zucchini, and halved cherry tomatoes to the skillet. Cook for 5 minutes until the vegetables are tender.
- Meanwhile, rinse the quinoa under running water to remove any bitter taste. In a separate pot, bring the chicken broth to a boil. Add the rinsed quinoa to the boiling broth, reduce the heat to low, cover, and simmer for 15-20 minutes until the quinoa is fluffy and fully cooked.
- Slice the cooked chicken breasts into strips and add them back to the skillet with the cooked vegetables.
- Add the cooked quinoa to the skillet and mix everything together until well-combined. Season with salt and pepper to taste.
- Serve the chicken with quinoa and veggies hot, garnished with fresh parsley for an extra burst of freshness and flavor.
