Quinoa and Chicken Skillet

This dish is a balance of savory, spicy and tangy flavors that will leave you feeling full and satisfied. The shredded chicken deliciously combines with the flavorful quinoa base, and the lemon ties it all together with its bright, citrusy note. Enjoy a wholesome and vibrant weeknight dinner all cooked in one pan!

Course Dinner

Keyword chicken, quinoa

Prep Time 15

Cook Time 25

Servings

Calories 363

Ingredients

1 Tbsp. olive oil
½ yellow onion (diced small)
2 green bell peppers (diced small)
1 tsp. salt (divided)
2 cloves garlic (minced)
1 cup quinoa
1 tsp. chili powder
½ tsp. garlic powder
¼ tsp. pepper
2 cups low sodium chicken broth
2 cups shredded chicken
1 lemon (zest and juice)
3 Tbsp. parsley (chopped)

Optional toppings:

fresh parsley
red chili flakes

Instructions

Heat a large non-stick skillet that has a lid over medium-high heat. Add 1 Tbsp. olive oil.
Once oil is hot, add onion, green bell pepper and ½ tsp. salt. Stir and cook until veggies begin to soften, 4-5 minutes.
Add minced garlic and cook until fragrant, about 30 seconds.
Add quinoa, chili powder, garlic powder, remaining ½ tsp. salt and pepper. Stir together and let quinoa cook with veggies for about 2 minutes, stirring frequently to prevent burning.
Pour in chicken broth and bring to a boil. Reduce heat to low to maintain a soft simmer and cover. Simmer until quinoa is cooked, about 12-14 minutes.
Remove pan from heat and uncover. Fluff quinoa with a fork and stir in shredded cooked chicken, lemon zest, lemon juice and chopped parsley.
Mix everything together.
Divide amongst four plates. Add additional toppings to taste. Enjoy!

Notes

Shrimp or salmon would make delicious substitutes for the chicken. Cook shrimp or salmon in skillet, remove prior to cooking veggies and add at the very end.
Optional veggie swaps: Chopped asparagus, carrots, broccoli or cauliflower will work. Just be sure to chop any veggie small.

Nutrition