One Pot Chicken Quinoa (Print Version)
# Ingredients:
→ Fresh Vegetables & Aromatics
01 -
1 pound fresh broccoli, roughly chopped into bite-sized pieces
02 -
2 large red bell peppers, stems and seeds removed, cut into chunky pieces
03 -
3 large fresh garlic cloves, finely minced
04 -
1 medium yellow onion, diced into small pieces
05 -
1 large carrot, freshly shredded
→ Protein & Grains
06 -
1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
07 -
1½ cups uncooked quinoa
08 -
3 cups low-sodium chicken broth
→ Seasonings & Herbs
09 -
2 tablespoons extra virgin olive oil, divided
10 -
1 teaspoon dried oregano
11 -
1 teaspoon ground cumin, divided
12 -
1¼ teaspoons salt, divided
13 -
Freshly ground black pepper to your liking
14 -
Red pepper flakes, just a pinch or more if you like heat
15 -
2 bay leaves
16 -
¼ cup fresh parsley, finely chopped
# Instructions:
01 -
Heat up your large, deep skillet or Dutch oven over medium-high heat and add a tablespoon of olive oil, swirling it around to coat the bottom. Toss in the minced garlic and let it sizzle for about 30 seconds, stirring constantly so it doesn't burn.
02 -
Add your chopped broccoli and bell peppers to the pan along with half the cumin, a quarter teaspoon of salt, some black pepper, and a pinch of red pepper flakes. Let everything cook for about 5 minutes, stirring it around every now and then. Once they're nicely tender-crisp, transfer everything to a bowl and set it aside for later.
03 -
Put your pot back on the stove and add the remaining tablespoon of olive oil. Add the diced onion and shredded carrot, and let them cook for about 3 minutes, stirring occasionally until they start to soften and smell amazing.
04 -
Add your chicken pieces to the pot along with the oregano, remaining cumin, remaining salt, more black pepper, and another pinch of red pepper flakes. Cook everything together for about 3 minutes, stirring a few times to make sure the chicken gets nicely browned on all sides.
05 -
Stir in the quinoa, chicken broth, and bay leaves, making sure everything is well combined. Bring the whole mixture to a rolling boil, then cover the pot, turn the heat down to low, and let it simmer gently for 20 minutes.
06 -
Turn off the heat completely and add back your cooked broccoli and bell peppers, giving everything a good stir. Keep the lid on and let the dish sit for 5 minutes - this lets all the flavors meld together beautifully.
07 -
Remove the bay leaves, stir in the fresh chopped parsley, and serve this hearty, wholesome meal while it's nice and hot.
# Notes:
01 -
This hearty one-pot meal keeps beautifully in the fridge for up to 3 days - just reheat gently on the stovetop with a splash of broth and stir occasionally.
02 -
You can freeze the fully cooked dish for up to 3 months - just let it cool completely first and thaw overnight in the fridge before reheating.
03 -
Most quinoa comes pre-washed these days, so there's no need to rinse it unless the package specifically says to.
04 -
Feel free to swap in cauliflower, green beans, or zucchini instead of broccoli - mushrooms would be delicious too and add their own unique flavor.
05 -
If you love spicy food, add a few dashes of Frank's RedHot or sriracha when serving.