Chicken Quinoa Recipes
CHICKEN WITH QUINOA AND VEGGIES
A quick recipe that can be adjusted to include whatever vegetables you have on hand. It could probably be done well with shrimp also. You could easily try different vegetables. The times and amounts are variable depending upon how thick you slice your chicken and veggies, as well as how crisp you prefer the zucchini.
Provided by kmo1070
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
- Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.
Nutrition Facts : Calories 445.3 calories, Carbohydrate 34.8 g, Cholesterol 58.8 mg, Fat 23.6 g, Fiber 4.8 g, Protein 23.3 g, SaturatedFat 6.6 g, Sodium 361.4 mg, Sugar 3.6 g
QUINOA CHICKEN
This is incredibly easy, delicious and spicy! Taste-test approved by a very picky 3-year-old.
Provided by StephR0131
Categories Meat and Poultry Recipes Chicken
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat vegetable oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Add ground chicken and break into small pieces while cooking until completely browned, 7 to 10 minutes.
- Stir cooked quinoa and diced tomatoes into the chicken mixture; bring to a simmer and cook long enough for the flavors to meld, about 10 minutes more.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 22.3 g, Cholesterol 69.2 mg, Fat 6.9 g, Fiber 2.9 g, Protein 30.1 g, SaturatedFat 1.4 g, Sodium 342.7 mg, Sugar 0.4 g
SPICY CAJUN CHICKEN QUINOA
Protein-packed quinoa makes this midweek meal a superhealthy option
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the chicken with the Cajun spice and arrange in a single layer in a roasting tin. Bake for 20 mins until the chicken is cooked. Set aside.
- Meanwhile, cook the quinoa in the chicken stock for 15 mins until tender, adding the apricots and lentils for the final 5 mins. Drain and place into a large bowl with the chicken, toss together.
- While the quinoa is cooking, heat the oil in a large frying pan and soften the onions for 10-15 mins. Toss the onions into the quinoa with the coriander and some seasoning, then mix well.
Nutrition Facts : Calories 386 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 1 milligram of sodium
ONE-POT CHICKEN WITH QUINOA
An easy dish packed with vitamin-rich veg and mineral-rich quinoa - a healthy lunch or dinner choice that's quick to prepare
Provided by Justine Pattison
Time 35m
Number Of Ingredients 12
Steps:
- Heat the oil in a large, deep frying pan or sauté pan. Season the chicken and fry over a medium-high heat for 2-3 mins each side or until golden. Transfer to a plate. Add the onion and pepper to the pan and cook for 3 mins, stirring, until softened and lightly browned.
- Tip in the garlic and beans, and stir-fry for 2 mins. Add the chilli and spices, then stir in the quinoa and sweetcorn. Pour in 700ml just-boiled water with 1/2 tsp flaked sea salt and bring to the boil.
- Return the chicken to the pan, reduce the heat to a simmer and cook for 12 mins, stirring regularly and turning the chicken occasionally. Add the kale and cook for a further 3 mins or until the quinoa and chicken are cooked through.
Nutrition Facts : Calories 529 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 15 grams sugar, Fiber 6 grams fiber, Protein 50 grams protein, Sodium 0.4 milligram of sodium
MEDITERRANEAN CHICKEN QUINOA BOWL WITH BROCCOLI AND TOMATO
Chicken quinoa bowls have staked their healthy claim on quick and easy meal-prep dinners that are flexible enough to mix and match ingredients for take-to-work lunches that never get boring, too.
Provided by Heidi
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Slice the chicken breast into 1-inch chunks and add to a gallon freezer bag. In a small bowl, whisk the olive oil, lemon juice and zest, garlic, oregano and salt and pepper then add to the bag, seal, and marinade for at least 30 minutes up to overnight.
- Heat the remaining 2 tablespoons olive oil in a non-stick skillet over medium high heat. Add the chicken to the skillet and cook until browned on all sides and cooked through, about 10-12 minutes.
- Reduce the heat to medium and add the broccoli and tomatoes to the pan with more olive oil if needed, and warm through.
- Meanwhile, cook the quinoa. Rinse it in a fine mesh strainer under cold water first. Bring a sauce pan of water to a boil over high heat, then add 1 teaspoon of kosher salt and the quinoa. Boil it like pasta, until al dente, stirring occasionally, about 8 to 10 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel, then a lid and let sit for 5-10 minutes.
- To assemble the bowls, divide the quinoa between the bowls and top each with half of the chicken and vegetable mixture. Season with more kosher salt and freshly ground black pepper to taste and drizzle with more olive oil if you'd like. Sprinkle with feta cheese crumbles and serve.
Nutrition Facts : ServingSize 1 g, Calories 481 kcal, Carbohydrate 45 g, Protein 24 g, Fat 23 g, SaturatedFat 3 g, Cholesterol 42 mg, Sodium 1321 mg, Fiber 7 g, Sugar 2 g
TEX-MEX CHICKEN QUINOA
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 10m
Yield 1 serving
Number Of Ingredients 10
Steps:
- In a large mug or small bowl, combine the oil and red onion. Microwave until softened, 1 to 2 minutes. Add the chicken, quinoa, beans, salsa, cumin, chili powder and salt and pepper to taste then stir and microwave for another minute or two. Serve with toppings of your choice.
Nutrition Facts : Calories 393 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 266 milligrams, Carbohydrate 37 grams, Fiber 7 grams, Protein 36 grams
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SKILLET MUSHROOM CHICKEN AND QUINOA {30 MINUTES ...
From wellplated.com
5/5 (3)Total Time 30 minsCategory Main CourseCalories 341 per serving
- Bring 2 cups chicken stock to a gentle boil. Add the quinoa, return to boil, then reduce the heat to a simmer, cover, and let cook until most of the liquid is absorbed, 12 to 15 minutes. Remove from heat and let stand until the remaining liquid is absorbed, about 10 additional minutes. Fluff with a fork and set aside. (Note: This step may vary slightly depending upon your particular brand of quinoa. Be sure to check the directions.)
- Heat 1 tablespoon olive oil in a skillet over medium high. Sauté chicken with 1/4 teaspoon kosher salt until chicken is cooked through and no longer pink, about 4 to 6 minutes.
- Remove the chicken to a plate lined with paper towels, then with a paper towel gently wipe the skillet clean. Heat the remaining 1 tablespoon olive oil over medium high. Add the mushrooms, remaining 1/4 teaspoon salt, and black pepper. Cook, until the mushrooms begin to brown, about 3 minutes, stirring occasionally. Add the garlic and cook until the mushrooms are tender and have given up their liquid, 4 additional minutes. If there is a lot of remaining liquid in the pan, increase the heat and cook just until most of the liquid has evaporated, about 1 minute. Stir in the thyme, quinoa, chicken, and 1/4 cup Parmesan cheese. Serve warm, sprinkled with additional Parmesan.
ONE-POT CHICKEN, QUINOA, MUSHROOMS & SPINACH RECIPE
From cookincanuck.com
4.7/5 (50)Total Time 50 minsCategory EntreesCalories 258 per serving
- Place the chicken thighs in a medium bowl. Add the rosemary, smoked paprika, salt and pepper, and toss to coat the chicken.
- Heat 1 teaspoon of olive oil in large nonstick skillet set over medium-high heat. Add the chicken and cook for 2 minutes on each side. Transfer the chicken to a plate.
- Heat the remaining 1 teaspoon of olive oil in the skillet. Add the onion and mushrooms, and cook until the vegetables are tender, 4 to 5 minutes. Add the garlic and cook for 1 minute.
- Stir the quinoa and broth into the vegetables. Bring to a boil, then cover, reduce heat and simmer for 10 minutes. Nestle the chicken into the quinoa, and cook (covered) until the liquid is absorbed and the chicken is cooked through, about 20 minutes (total of 30 minutes).
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ONE-POT CHICKEN AND QUINOA IN MUSTARD SAUCE - LITTLE BROKEN
From littlebroken.com
4.7/5 (7)Total Time 55 minsCategory MainCalories 469 per serving
- In a 3-quart sauté pan or large skillet, heat 2-3 tablespoons of butter over medium heat. When butter shimmers, add the mushrooms, and cook undisturbed for 5 minutes. Season with salt to taste, stir, and continue cooking until the mushrooms are tender and browned, stirring occasionally, about 4-5 minutes. Remove to a plate with a slotted spoon.
- Increase the heat to medium-high and add remaining butter. When butter shimmers, add chicken, season with salt and pepper to taste, and cook until lightly browned, stirring occasionally, about 7-10 minutes.
- Stir in quinoa, water, bay leaf, and salt and pepper, to taste. Bring to a boil. Reduce heat to low and simmer, partially covered, about 15-17 minutes. You want quinoa to be completely tender and most of the liquid absorbed.
- While the quinoa is cooking, prepare the mustard sauce by whisking together the Dijon mustard, maple syrup and lemon juice. Set aside.
ONE SKILLET QUINOA AND CHICKEN DINNER | GIMME DELICIOUS
From gimmedelicious.com
4.2/5 (12)Estimated Reading Time 5 minsServings 6Total Time 25 mins
- Heat the oil in a large skillet set over medium-high heat. Add the onion cook for 2 minutes or until tender, add the chicken, frozen veggies and garlic, sprinkle salt and pepper and Cook, stirring occasionally, until browned 6-8 minutes. Pour in the tomatoes, water ; bring to a boil. Stir in the quinoa and cilantro; cook 15 minutes or until quinoa is cooked and most of the liquid has evaporated (it should look thick and saucy).
- Spread an even layer of cheese over the top of the skillet. Melt cheese under the broiler for just 2-3 minutes or until bubbly and golden, be sure to keep an eye on it while it's under the broiler because the broiler can burn the cheese very quickly. Garnish with scallions or cilantro, if desired.Serve immediately.
CHICKEN QUINOA BOWL - THE HARVEST KITCHEN
From theharvestkitchen.com
5/5 (1)Total Time 35 minsCategory DinnerCalories 495 per serving
- Add rinsed quinoa to saucepan. Pour water or broth over quinoa, place lid on pan and simmer on low for 15-20 minutes. Remove from heat and set aside for 10 minutes before fluffing with a fork.
- Melt 2 tablespoons butter with 3 tablespoons extra-virgin olive oil. When butter and oil start to sizzle, add slices of chicken and garlic to pan and cook for 3 minutes. Flip and cook the other side for another 2-3 minutes.. Transfer chicken from pan to plate. Work in 2 batches if skillet isn't large enough.
- Heat 1 tablespoon olive oil in pan. Toss in sliced tomatoes and red onion and cook for 1-2 minutes until tomatoes and onion start to turn soft. Transfer tomatoes and onions from pan to bowl and set aside.
- Pour lemon juice in pan. When lemon juice heats through add 1 tablespoon butter to pan and stir until it melts.
ONE POT CHICKEN QUINOA {UKRAINIAN PILAF RECIPE ...
From ifoodreal.com
4.9/5 (33)Total Time 55 minsCategory DinnerCalories 407 per serving
- 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.
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From eatingwell.com
5/5 (6)Total Time 35 minsCategory Healthy Chicken Leftover RecipesCalories 425 per serving
- Heat 1 teaspoon oil in a large flat-bottom carbon-steel wok or large heavy skillet over high heat. Add eggs and cook, without stirring, until fully cooked on one side, about 30 seconds. Flip and cook until just cooked through, about 15 seconds. Transfer to a cutting board and cut into 1/2-inch pieces.
- Add 1 tablespoon oil to the pan along with scallions, ginger and garlic; cook, stirring, until the scallions have softened, about 30 seconds. Add chicken and cook, stirring, for 1 minute. Add bell pepper, carrot and peas; cook, stirring, until just tender, 2 to 4 minutes. Transfer everything to a large plate.
- Add the remaining 1 tablespoon oil to the pan; add quinoa and stir until hot, 1 to 2 minutes. As you stir, pull the quinoa from the bottom to the top so it all gets coated with oil and evenly cooked.
- Return the chicken, vegetables and eggs to the pan. Add tamari (or soy sauce) and stir until well combined. Serve drizzled with sesame oil (if using).
TURMERIC CHICKEN AND QUINOA — GLUTEN-FREE & DAIRY-FREE ...
From wendypolisi.com
Reviews 13Category Main CourseCuisine AmericanTotal Time 1 hr 16 mins
- Season the chicken with salt and pepper. In a large Dutch Oven, heat the olive oil to medium and add turmeric. Stir and add chicken.
- Add the onion and ginger and cook for 8 minutes. Add garlic, tomatoes, curry powder, cumin and quinoa. Cook, string constantly for 3 minutes.
- Return the chicken to the pot. Add bay leaves, fish sauce and chicken broth. Bring to a simmer.
QUINOA CHICKEN SKILLET - COOKING LSL
From cookinglsl.com
4.5/5 (4)Total Time 40 minsCategory Quinoa Chicken SkilletCalories 392 per serving
- Preheat a large skillet to medium heat and add olive oil and chicken. Sauté chicken for 5 minutes, stirring and making sure the outside of chicken pieces is cooked.
- Add mushrooms and cook for 5 more minutes, until water released from mushrooms almost evaporates. Add zucchini and squash and cook for 2 more minutes.
- Add uncooked, rinsed quinoa, chicken stock, black pepper, salt, garlic powder, oregano, basil and give it a stir. Cover, reduce heat to low-medium and cook for 15-20 minutes.
ONE-PAN CHICKEN BROCCOLI QUINOA (EASY & HEALTHY RECIPE ...
From everydayeasyeats.com
5/5 (3)Total Time 40 minsCategory MainCalories 404 per serving
- In a large skillet or pot with a tight-fitting lid, heat the oil and 1 tablespoon of the butter over medium heat. Add the chicken and season it liberally with salt and pepper.
- Cook the chicken for about 5 minutes, or until cooked through. Transfer the chicken to a plate and set it aside.
- To the same skillet, melt the remaining butter. Add the onion and celery and cook for 3-4 minutes until softened.
- Add the garlic, thyme, rosemary, and crushed red pepper flakes. Cook for another minute until fragrant.
HEALTHY CHICKEN PARMESAN QUINOA CASSEROLE - FIT FOODIE FINDS
From fitfoodiefinds.com
4.8/5 (19)Calories 353 per servingCategory Dinner
- Preheat oven to 375ºF and spray a 14-inch x 10-inch (OR 9-inch x 12-inch) ceramic casserole dish* with coconut oil cooking spray.
- Prep veggies by dicing a whole green pepper and 1.5 cups of mushrooms. Finely dice 1/2 a yellow onion.
- Place 1 cup of uncooked quinoa on the bottom of your casserole dish and then layer on veggies.
- Add 3 cups of marinara sauce, 1 cup of chicken broth, and a tablespoon of minced garlic to the casserole dish and mix everything together. Set aside.
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5/5 (8)Estimated Reading Time 3 minsServings 2-4Total Time 15 mins
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