Best Sautéed Chicken And Quinoa Recipes

CHICKEN WITH QUINOA AND VEGGIES

Chicken with Quinoa and Veggies image

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

Ingredients

1 cup rinsed quinoa
2 cups chicken broth
2 tablespoons extra-virgin olive oil
2 garlic scapes, chopped
1 small onion, chopped
2 skinless, boneless chicken breast halves - cut into strips
2 tablespoons extra-virgin olive oil
1 zucchini, diced
1 tomato, diced
4 ounces crumbled feta cheese
8 fresh basil leaves
1 tablespoon lime juice

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

Quinoa Chicken image

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

Ingredients

2 cups chicken broth
1 cup quinoa
2 teaspoons vegetable oil, or as needed
½ onion, chopped
2 cloves garlic, or to taste, minced
1 ½ pounds ground chicken
1 ½ (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)

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

ROASTED VEGETABLE AND CHICKEN QUINOA BOWLS FOR TWO

Roasted Vegetable and Chicken Quinoa Bowls for Two image

Overflowing with sauteed chicken and sweet roasted veggies like butternut squash and carrots, these bowls are chock-full of protein-chicken and quinoa-to keep you full. (You will be surprised at how satiated you feel after eating a bowl of this!)

Provided by Food Network

Categories main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 14

Ingredients

1 cup broccoli florets
1 cup cubed butternut squash
1/2 cup carrots, cut into 1/2-inch rounds
1 large zucchini, diced (about 1 cup)
3/4 teaspoon garlic powder
3 tablespoons plus 2 teaspoons olive oil
Kosher salt and ground black pepper
2 cups chicken stock
1 cup uncooked tri-color quinoa, rinsed
1 large chicken breast, diced (about 1 cup)
1/3 cup olive oil
1/4 cup red wine vinegar
1 teaspoon oregano
Kosher salt and coarsely ground black pepper

Steps:

For the vegetable and chicken quinoa bowls: Preheat the oven to 400 degrees F. In a large bowl, toss together the broccoli, squash, carrots and zucchini along with the garlic powder, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Pour the vegetables onto a large baking sheet, making sure they're in an even layer. Bake until the vegetables are softened and have a nice brown color to them, about 30 minutes.
Meanwhile, bring the chicken stock to a boil and add the quinoa. Cook, following the instructions on the quinoa package.
Sprinkle the chicken with additional salt and pepper. In a small skillet, brown the chicken in the remaining 2 teaspoons olive oil until cooked through. Set aside.
For the Greek vinaigrette: Add the olive oil, vinegar, oregano, 1 teaspoon salt and 1/2 teaspoon pepper to a small mason jar. Tightly close the lid, and shake!
To assemble the bowls: Evenly distribute the quinoa into 2 bowls, then evenly distribute the vegetables and chicken into each bowl. Drizzle the dressing on top.