It is 6pm. You are tired. Dinner needs to happen fast. This one skillet quinoa and chicken is your new best friend.
This meal is light, fresh, and incredibly satisfying. It delivers a nutritious punch without a sink full of dishes. You can feel good about serving this to your family tonight.
Why You’ll Love This Recipe
You only have one pan to wash tonight. That is a huge win for busy families. This recipe is packed with lean protein and fiber. It keeps everyone full and happy.
The flavors are warm and inviting. Smoked paprika and cumin create a cozy, savory base. It is perfect for a healthy reset after a long week. Your kids might even ask for seconds of these fluffy grains.
Simple Method
You start by searing the chicken until golden. Then you sauté fresh vegetables in the same pan. The quinoa cooks right in the savory broth. It is a simple, fool-proof method for any beginner cook.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Use fresh seasonal produce for the best flavor.
- 1 lb chicken breast, cut into 1-inch cubes
- 1 cup uncooked white quinoa, rinsed
- 2 cups low-sodium chicken broth
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups fresh baby spinach
- 1 tablespoon fresh lemon juice
Step-by-Step
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper. Sear in the skillet until browned, approximately 5 minutes. Remove chicken and set aside.
- In the same skillet, add onion and bell pepper. Sauté for 4 minutes until softened.
- Add garlic, cumin, and paprika. Cook for 1 minute until fragrant.
- Stir in rinsed quinoa and chicken broth. Scrape the bottom of the pan to deglaze.
- Return chicken to the skillet. Bring to a boil, then reduce heat to low and cover.
- Simmer for 15 minutes or until quinoa is tender and liquid is absorbed.
- Fold in baby spinach and lemon juice until spinach is wilted. Serve immediately.
Best Ways to Enjoy It
Serve this warm right from the skillet. Add a squeeze of extra lemon for brightness. It tastes wonderful with a dollop of Greek yogurt on top. You can also add sliced avocado for a creamy texture.
Set the table and enjoy a quiet moment. This meal is a complete win on its own. It also packs perfectly into containers for easy weekday lunches. Your coworkers will definitely be jealous of your healthy meal.
Storage & Reheating
Store leftovers in an airtight container. They stay fresh in the fridge for up to four days. This recipe is excellent for meal prep. You can even freeze it for a busy month ahead.
To reheat, use the microwave or a small pan. Add a splash of water or broth if it looks dry. Heat gently until the chicken is warmed through. The quinoa stays tender and delicious even after reheating.
Recipe Tips
- Rinse your quinoa well under cold water. This removes the natural bitter coating.
- Don’t skip searing the chicken first. It locks in the moisture and adds golden flavor.
- Use a skillet with a tight-fitting lid. This ensures the quinoa steams perfectly.
- Scrape the bottom of the pan when adding broth. Those browned bits are pure flavor.
- For a family-friendly twist, cut the chicken into smaller pieces.
- Add a handful of fresh summer corn for extra crunch.
- Always use low-sodium broth to control the salt level.
Ways to Switch It Up
- Swap the red pepper for zucchini in the summer.
- Use chicken thighs for a juicier, richer flavor.
- Substitute kale for spinach for a heartier green.
- Add a pinch of chili flakes for a spicy kick.
- Swap lemon juice for lime for a zesty citrus twist.
FAQs
Can I use red quinoa instead?
Yes, you can use red or tri-color quinoa. Just keep in mind they might need 2-3 extra minutes. They also have a nuttier texture than white quinoa.
How do I know when the quinoa is done?
The grains will look translucent. You will see a small “tail” or spiral emerge. This means the quinoa has bloomed and is ready to eat.
Is this recipe gluten-free?
Yes, this one skillet quinoa and chicken is naturally gluten-free. Just double-check your chicken broth label. It is a great choice for sensitive tummies.
I hope this easy meal brings some calm to your busy weeknight. It is a wonderful way to nourish your family with very little effort. Give it a try and enjoy the extra free time!
— Lidia
One Skillet Quinoa and Chicken
Ingredients
- 1 lb chicken breast, cut into 1-inch cubes
- 1 cup uncooked white quinoa, rinsed
- 2 cups low -sodium chicken broth
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic , minced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 cups fresh baby spinach
- 1 tablespoon fresh lemon juice
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper, then sear in the skillet until browned, approximately 5 minutes. Remove chicken and set aside.
- In the same skillet, add onion and bell pepper; sauté for 4 minutes until softened.
- Add garlic, cumin, and paprika; cook for 1 minute until fragrant.
- Stir in rinsed quinoa and chicken broth, scraping the bottom of the pan to deglaze.
- Return chicken to the skillet, bring to a boil, then reduce heat to low and cover.
- Simmer for 15 minutes or until quinoa is tender and liquid is absorbed.
- Fold in baby spinach and lemon juice until spinach is wilted. Serve immediately.
