Best 6 Sweet Savory Chicken Quinoa Recipes

ONE-PAN SOUTHWESTERN CHICKEN QUINOA RECIPE BY TASTY

Steps:

• Heat olive oil in a large skillet over medium high heat. Dice chicken breasts and cook thoroughly. Add salt and pepper to taste.
• Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).
• Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper to taste.
• Cover and simmer until quinoa is cooked through, roughly 30 minutes.
• Stir in diced avocado, cilantro, and lime juice.
• Serve garnished with extra cilantro.
• Enjoy!

CHICKEN QUINOA

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, celery, bell pepper, and garlic in hot oil until vegetables are tender, 5 to 7 minutes.
• Stir chicken and parsley into the vegetable mixture; cook and stir for about 1 minute. Add quinoa to the chicken mixture. Reduce heat to medium-low. Cook and stir until quinoa is toasted, about 2 minutes.
• Pour chicken broth over the quinoa mixture; bring to a boil. Reduce heat to medium low. Place a cover on the saucepan and cook mixture at a simmer until the quinoa is tender, about 15 minutes. Turn heat completely off and allow mixture to sit covered another 5 minutes; season with salt and pepper. Fluff with a fork to serve.

CHICKEN QUINOA SALAD

Steps:

• To cook quinoa, in a small saucepan, bring chicken broth to boil over medium high heat. Add quinoa and salt. Reduce the heat to medium and simmer for about 15 minutes, or until the broth is soaked up. Fluff the quinoa with a fork and let it cool.
• Meanwhile, slice chicken breast into bite-size pieces.
• Cut tomatoes and avocado into small cubes.
• To serve, in a large bowl, mix together quinoa, chicken, tomatoes and avocado. Toss everything with honey dijon dressing and serve.

BBQ CHICKEN AND QUINOA SKILLET

Steps:

• Cook the quinoa in water according to package directions. (Total yield will be approximately 2 cups cooked quinoa, if you want to use pre-cooked quinoa).
• Combine the spice rub ingredients in a small bowl.
• Dice the bell pepper and red onion; slice the zucchini vertically and then chop it into pieces (half-moon shaped).
• Preheat the pan over medium high heat and add olive oil spray.
• Add the chopped pepper, onion and zucchini to the pan with 1 tbsp of the spice blend.
• Toss to coat, and cook the vegetables for 10 minutes, stirring frequently.
• After 10 minutes, remove the vegetables from the pan and set aside.
• To the same skillet, add more olive oil spray and the ground chicken.
• Add the remaining spice blend, and break the chicken up into pieces.
• Cook the chicken until no longer pink.
• Add the cooked vegetables and quinoa back into the skillet, along with the corn and chopped scallions.
• Add the BBQ sauce and chicken broth to the pan and stir to combine.
• Simmer the ingredients with the BBQ sauce and broth for about 5 minutes or until the liquid is absorbed.
• Top with cheddar cheese. Cover to melt.

CHICKEN AND QUINOA SKILLET WITH PEANUT SAUCE

Steps:

• Preheat a skillet over medium high heat.
• Chop the scallions and separate the green and white parts.
• Mince the garlic.
• Add 1 tsp of sesame oil to the pan and non-stick cooking spray.
• Add the white parts of the scallions, the garlic, and the ginger to the sesame oil.
• Saute for 2-3 minutes on medium high heat.
• Add the ground chicken breast and cook until no longer pink.
• Remove the cooked chicken from the pan and set aside.
• Chop the red bell pepper.
• Add cooking spray to the pan, and add the pepper and shredded carrots.
• Add the salt, garlic powder, onion powder, and ground ginger.
• Cook the vegetables for 10 minutes or until tender.
• Add the shredded cabbage and 1/4 cup of the chicken broth.
• Saute until wilted and tender.

SIMPLE SAVORY QUINOA

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the celery, carrots, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the vegetable stock, quinoa, basil, and turmeric. Bring to a simmer, then reduce heat to low, cover, and simmer 25 to 30 minutes until the quinoa is tender and has absorbed the liquid. Once done, stir in the lime juice, and season to taste with salt to serve.