We all love a nourishing one-pan meal during the week, and I’m excited to finally be sharing a gluten-free friendly version! This one skillet chicken and quinoa packs in protein, carbs and veggies all in one, and is a family favorite in our house- even for my husband who isn’t the biggest quinoa fan.
Seasoned chicken breast get seared and cooked in a spiced veggie quinoa base. This flavor-packed meal is ready in about 40 minutes, and is a delicious meal prep to have on hand.
I’ve been loving making one-pan meals for dinner and changing up the proteins and grains.
If you’re new here and haven’t checked out my other one-pan meals, I’ll link some below for you to try. They’re easily customizable and can be made with your favorite veggies or spice mixes.
One-pan meals to simplify dinner time:
- One-Pan Creamy Coconut Orzo and Salmon
- One-pan Chicken and Couscous
- Spinach & Artichoke Orzo and Salmon
- Honey Mustard Salmon Bites and Veggies
What you’ll need to make this recipe
Boneless, skinless chicken breast or thighs– I used chicken breast for this recipe that I cut into smaller pieces, but chicken thighs can easily be substituted
Quinoa– Quinoa is an underrated grain in my opinion, but is so hearty and nourishing. It’s a pantry staple of mine for an easy carb source during the week
Broccoli, zucchini and onion– these will add texture, flavor and fiber to the dish
Dijon mustard– to marinate the chicken with
Vegetable broth– I always prefer using low-sodium vegetable broth when preparing quinoa for a little extra flavor
Spice blend– onion powder, garlic powder, salt, pepper and Italian seasoning are used in this recipe
Fresh basil– a pop of color as a garnish
- You’ll start by seasoning and searing the chicken for 3-4 minutes per side to brown
- Remove the chicken from the pan and add in the onion for 2-3 minutes, then toss in the zucchini and broccoli
- Add in the quinoa & spices and toast for 1-2 minutes, then pour in the vegetable broth
- Place the chicken back into the dish. Cover the pot and bring to a boil. Once boiling, lower the heat to simmer and cook on a low flame for 20-30 minutes, until the water is absorbed
- Garnish with fresh basil, lemon juice and a drizzle of basil oil when ready to serve
This recipe is simple, yet flavorful, and truly elevates your weeknight dinner. It’s an all-in-one meal that packs in protein, carb and veggies, and is a new staple in our house that requires minimal dishes.
I can’t wait for you guys to try it!
More one-pan recipes you’ll love:
One-pan Chicken and Couscous
Lemon Orzo and Salmon
Honey Mustard Salmon Bites and Veggies
One-pan Chicken and Quinoa
Ingredients
- 2 boneless, skinless chicken breast, about 1-1.2 lbs depending on thickness
- 1 tsp garlic powder
- 2 tsp dijon mustard
- 2 tsp Italian seasoning
- Salt & pepper
- Olive oil
Quinoa & Veggies
- 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
Top with
- Fresh basil, chopped
- Lemon juice
- Basil infused olive oil (optional)
Directions
- Slice your chicken breast in half and then into 4-5 smaller pieces. Add the chicken to a bowl and season with the Italian seasoning, salt & pepper, dijon mustard and a drizzle of olive oil. Toss to coat evenly.
- Heat a large skillet on medium heat then drizzle in 1-2 tbsp of olive oil. Sear the chicken for 3-4 minutes per side to brown, then remove the chicken from the pan and set aside.
- To the pan, add in the diced onion and saute for 3-4 minutes. Once the onions soften, add in the diced zucchini and finely chopped broccoli with the salt, pepper, onion powder and garlic powder. Toss together for 1-2 minutes.
- Mix in the quinoa and pour in the vegetable broth. Nestle the chicken back into the pot, cover the pan and bring to a boil. Once boiling, reduce the heat to low and let everything simmer for 20-30 minutes, until all of the liquid is absorbed.
- Once ready, garnish with a squeeze of fresh lemon juice, fresh chopped basil and a little flakey salt. I like to top mine with a light drizzle of basil infused olive oil.
Doubled the recipe. Made quinoa separately using chicken broth. I didn’t have a zucchini so I subbed matchstick carrots along with the onions and broccoli. Followed exact spices for the chicken. Added the other spices to the veggies while they were cooking. Then combined everything. Really wonderful and tasty dish that is full of flavor! I’m always looking for healthy recipes like this. Thank you so much!
So happy you enjoyed this!
There wasn’t enough liquid and my quinoa almost burned even on a low setting, and I wish I would’ve taken the chicken out a lot earlier because 30 minutes made it completely dry. But the flavors are there. I just have to tweak it a little bit next time. Also added avocado once I plated it and the avocado added such a nice touch
So so good! I cooked my frozen chicken in an instant pot and cooked the veggies separately from the instant pot juices. The. I also cooked the quinoa separately in chicken broth to speed up the process. Love these flavors together!
So happy to hear that!