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–+ servings

One-pan Chicken and Quinoa

5 from 5 votes
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

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 u0026 pepper
  • Olive oil

Quinoa u0026 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

  1. 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 u0026 pepper, dijon mustard and a drizzle of olive oil. Toss to coat evenly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.