Dairy-Free Chicken & Quinoa Skillet

About this recipe

This modern update of a classic dairy-free dish features succulent chicken and nutrient-rich quinoa, combined with fresh vegetables and vibrant spices. Cooked in a single skillet for ease and convenience, this delicious meal fits perfectly into a calorie-conscious diet while remaining fulfilling and flavorful.

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 cup quinoa
• 2 cups low-sodium chicken broth
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Directions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Heat the olive oil in a large skillet over medium-high heat.

3. 3

   Sear the chicken until both sides are browned, approximately 5 minutes per side. Remove and set aside.

4. 4

   In the same skillet, sauté the onion and garlic until softened, around 3 minutes.

5. 5

   Add the bell peppers and zucchini, cooking for another 5 minutes until tender.

6. 6

   Stir in the quinoa, chicken broth, paprika, cumin, salt, and black pepper. Bring to a boil, then reduce to a simmer for 15 minutes.

7. 7

   Return the chicken to the skillet, covering it with the quinoa mixture.

8. 8

   Bake in the oven for 20 minutes, or until the chicken is fully cooked and the quinoa is tender. Garnish with fresh parsley before serving.