chicken and quinoa

One Pot Chicken and Quinoa is loaded with broccoli, wholesome quinoa, juicy chicken and delicious flavours. Nothing is &quot;boring&quot; about this healthy one pot meal perfect for a weeknight dinner!

One Pot Chicken Quinoa {Ukrainian Pilaf Recipe}

broccoli (chopped)

red bell peppers

garlic

olive oil (extra virgin)

tsp cumin (ground)

tsp salt

black pepper (to taste)

red pepper flakes (more

onion

carrot (shredded)

lbs boneless & skinless chicken breasts

oregano

salt

black pepper

quinoa (uncooked)

chicken broth (low sodium)

bay leaves

parsley (finely chopped)

Broccoli and Bell Peppers: Preheat large deep skillet or a dutch oven on medium-high heat and swirl oil to coat. Add garlic and saute for 30 seconds, stirring often.

Add broccoli, bell pepper, cumin, salt, black pepper and red pepper flakes. Cook for 5 minutes, stirring occasionally. Transfer to a bowl and set aside.

Chicken and Quinoa: Return pot to the stove and swirl oil to coat. Add onion and carrot; saute for 3 minutes, stirring occasionally.

Add chicken, oregano, cumin, salt, black pepper and red pepper flakes; saute for 3 more minutes, stirring a few times.

Add quinoa, stock and bay leaves; stir. Bring to a boil, cover, reduce heat to low and cook for 20 minutes.

Turn off heat. Add previously cooked broccoli and bell pepper, stir and let dish sit covered for 5 minutes for flavours to &quot;marry&quot; each other.

Add parsley, stir and serve hot.

Chicken and Quinoa Bowl is an easy weeknight dinner that you can throw together with leftover quinoa, chicken, any vegetables and nuts - hearty and healthy!

Chicken and Quinoa Bowl

quinoa

chicken breast

olive oil (divided)

paprika

turmeric

coriander

onion powder

kale

cherry tomatoes

almonds

parsley (for serving)

Place quinoa in a small saucepan and add 2 ¼ cup water. Bring mixture to a boil over medium-high heat. Lower heat to a simmer and cook covered for 15 minutes. Remove the pot from the heat. Allow the quinoa to rest in the saucepan for about 5 minutes, without opening the lid, to absorb all the liquid and steam. Uncover and fluff with a fork to separate the quinoa.

In a shallow bowl, stir together 1 tablespoon olive oil along with the paprika, turmeric, coriander, onion powder, salt and pepper. Add chicken to the bowl and coat in the seasoning mixture.

In a medium skillet over medium heat, heat the remaining 1 tablespoon olive oil. Transfer the chicken to the skillet and cook until the juices run clear, about 3-4 minutes per side. Remove from heat and allow it to cool, then slice each breast into strips.

In the same skillet used to cook the chicken, add the kale and cook on medium-high heat until softened and charred, about 3-5 minutes, stirring frequently. You may have to cook in batches. Set aside.

In the same skillet, add the cherry tomatoes and cook on medium-high heat until softened and charred, about 3-5 minutes, stirring frequently. Set aside.

Assemble the chicken and quinoa bowls by dividing the quinoa, chicken, kale, tomatoes and almonds between four bowls. Garnish with chopped parsley and serve immediately.

https://content.jwplatform.com/videos/NfTluKwr.mp4

Chicken and Quinoa Bowls

Spicy Thai Chicken and Quinoa, made with chili sauce, agave, lime juice, garlic, cilantro, and peanuts! Sticky, saucy, and delicious.

Spicy Thai Chicken and Quinoa

Thai style chili sauce (see notes)

water broth

agave or honey

soy sauce

rice vinegar

lime juice

brown sugar

garlic,

chicken thighs

chopped peanuts, cilantro, and chili flakes

Sauce

Whisk all the sauce ingredients together. Set aside about 1/2 cup sauce to marinade the chicken. In a small saucepan over medium heat, bring the sauce to a boil and reduce heat to low. Simmer for 30 minutes or so until the sauce has thickened.

Quinoa

Chicken

Place the chicken in a bag or bowl with the reserved 1/2 cup sauce to marinate. Return to the refrigerator and let it all hang out for 30 minutes or so, while the sauce thickens. Shake off excess marinade and transfer to a hot grill pan or skillet. Let the chicken cook for a few minutes on each side, until no longer pink, brushing periodically with the thickened sauce.

Serving

Plate the quinoa on a large platter and top with the chicken. Brush the whole thing with extra sauce. Sprinkle with cilantro, peanuts, and chili flakes.

I used 1/4 cup of sweet chili sauce and 1/4 cup sriracha as my "thai style sauce" and it turned out absolutely incredible. This is by far my favorite recipe on this website!

Omg Lindsay this looks so good and those perfectly seasoned chicken pieces look to die for!!

You've hit the perfect chord!!! Spicy chicken. Now who has been telling you that you can't cook meat?? I'm sure it must be an jealous blogger who isn't acquainted with your delicious recipes. You, my dear, are Lindsay the Limitless Source of Luscious Recipes!! Don't you forget it!!!!!!

This is amazing! Just made it for dinner tonight. What a delicious explosion of flavors in my mouth!

You are hilarious, and this looks delicious. Saved &amp; I will be making this for dinner. 

???? for the win! 

Love everything about your blog!

I always get excited about your chicken recipes because I know they GOTTA be good if you actually used chicken...
Aaaaaaaaand this recipe doesn't look like it has a chance of disappointing &lt;3  Spicy sweet combo? COME TA MAMA &lt;3

thank you so much for the recipe, about the sauce,  for how long can i keep it frozen?

chicken tenders

We really really liked this!! Wasn’t super time consuming and it truly was super flavorful! I used  my cast iron skillet for the chicken and veg! 
We used spinach instead of kale, and I am glad the recipe had toasted almonds because that crunch was awesome!!

Excellent! I used red bell pepper and baby spinach in addition to the cherry tomatoes. Thanks for the recipe!

3-4 minutes on each side for chicken breast is not enough to cook through in my experience. I followed this and chicken came out undercooked, had to throw it back in the pan.

I made this with Lebanese rice and it was delish!! Added some Greek yogurt to it, too. It was filling and satisfying.

Sorry, this was not a favorite of mine.  I think I would use spinach instead of kale and I would use sweet tomatoes.  Needs a little sweetness to it.

This was delicious and easy! I used spinach instead of kale, but otherwise followed the recipe. I prepped the chicken ahead of time and let it marinate for 3 hours, and when it was finally cooked it had a very nice flavor. There was not any extra marinate/sauce though, so next time I might double the sauce for the chicken. Thanks for an easy healthy recipe!

My family went gaga over this recipe. So fun, fresh, and flavorful! I was worried that the quinoa would be boring--just cooked in plain water--but it allowed the other flavors to shine. Such a fun assortment of flavors and textures! Thank you thank you! I'm thinking of having this be the meal I prepare when it's my night at our family reunion this summer. I'd love your advice--can any of these items be prepared ahead of time and stored?

I made the chicken and kale bowl last night but wasn’t home when my daughter started cooking it and my husband and sons almost ate all the chicken! They loved the flavor, and it never made it to a bowl! They were eating platefuls and I couldn’t believe how much they liked it. All gone!

I love this recipe. It is so delicious and healthy. Plus I love the fact that you are so precise and through in giving the amounts and time.

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Top 4 chicken and quinoa recipes from across the web

The most viewed chicken and quinoa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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One Pot Chicken Quinoa {Ukrainian P...

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The most viewed chicken and quinoa recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine