Serves 6
25 min
One-Skillet Quinoa and Chicken Dinner
Recipe GLPR0433dafcd7825a
A complete, satisfying one-pan meal featuring tender chicken pieces, fluffy quinoa, and fresh vegetables cooked together in a savory tomato broth, then topped with melted cheddar cheese. Ready in under 30 minutes, this dinner is naturally gluten-free and perfect for busy weeknights.
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Ingredients
1 tablespoon olive oil
1 small yellow onion, diced
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
½ cup frozen mixed vegetables (peas, beans, carrots, corn)
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon black pepper
12 ounces crushed tomatoes in puree
1 cup water
1 cup uncooked quinoa
¼ cup fresh cilantro, chopped
6 ounces shredded cheddar cheese (Mexican blend recommended)
Directions
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the diced onion and cook for 2 minutes until softened. Add the chicken pieces, frozen vegetables, and minced garlic. Sprinkle with salt and black pepper. Cook for 6–8 minutes, stirring occasionally, until the chicken is browned on all sides and cooked through (internal temperature should reach 165°F).
Pour in the crushed tomatoes and water, stirring to combine. Bring the mixture to a boil over medium-high heat.
Stir in the uncooked quinoa and fresh cilantro. Reduce heat to medium-low and simmer for about 15 minutes, stirring occasionally, until the quinoa is tender and fluffy and most of the liquid has been absorbed. The finished dish should have a thick, saucy consistency.
Preheat your broiler to high. Evenly spread the shredded cheddar cheese over the top of the skillet contents.
Place the skillet under the broiler for 2–3 minutes, watching closely, until the cheese is melted, bubbly, and lightly golden. Be careful not to let it burn.
Remove from the broiler and let cool for 1 minute. Serve immediately while hot.
