Chicken and Quinoa One-Pan Dinner
Protein-packed and full of veggies—this Chicken and Quinoa skillet is light, healthy, and loaded with flavor.
Servings: 4 servings
Ingredients
- 2 tbs olive oil divided
- 1 lb boneless skinless chicken thighs
- ½ tsp dried rosemary
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- 1 white onion diced
- 8 oz white mushrooms sliced
- 1 tbs minced garlic
- 1 cup quinoa
- 2 cups chicken broth
Instructions
- Season the chicken on both sides with the rosemary, paprika, salt, and pepper. Heat a saute pan over medium high heat then add 1 tbs of the olive oil, once hot add the chicken and sear on each side for 2-3 minutes. You don't want the chicken to completely cook though. Remove the chicken to a separate plate, set to the side.
- Add 1 tbs of olive oil to the same pan you cooked the chicken in once hot add the diced onion and sliced mushrooms cook these vegetables until they are tender, about 5-6 minutes. Add the minced garlic in and saute for and additional 30 seconds.
- Stir in the quinoa and broth bring to a simmer and cover with a lid. Let simmer for 10 minutes.
- Add the seared chicken into the pan on the quinoa continue to let simmer covered for an additional 20-25 minutes or until the liquid is absorbed from the pan and the quinoa is cooked. Enjoy!
Video
Nutrition
Calories: 388kcal | Carbohydrates: 33g | Protein: 31g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 834mg | Potassium: 776mg | Fiber: 4g | Sugar: 3g | Vitamin A: 161IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 3mg
