If you’re looking for a healthy, easy, and satisfying dinner that you can make in just one pot, this Roasted Vegetable and Chicken Quinoa Skillet is a perfect choice. Packed with lean protein, colorful vegetables, and whole grains, this dish is not only delicious but also full of nutrients your body needs to thrive. Whether you’re cooking for your family, meal-prepping for the week, or trying to eat better, this recipe is a great go-to option.
What Is a Roasted Vegetable and Chicken Quinoa Skillet?
This dish combines tender roasted vegetables, juicy chicken breast pieces, and fluffy quinoa all cooked in one pan for minimal cleanup and maximum flavor. It’s seasoned with herbs and spices that bring out the natural tastes of each ingredient, making it a flavorful and hearty meal that works well for lunch or dinner. It’s also easy to customize depending on what produce or spices you have on hand.
Health Benefits and Nutritional Information
This one-pot meal is full of nutrients that help support a healthy lifestyle:
Quinoa
Quinoa is a whole grain that’s high in protein and fiber. It’s also naturally gluten-free and contains all nine essential amino acids, making it a complete protein source—especially great for supporting muscle growth and repair.
Chicken
Chicken breast is a lean source of protein that’s low in fat and contains important nutrients like vitamin B6 and niacin. It helps build lean muscle and supports your immune system.
Vegetables
Using a mix of vegetables like bell peppers, zucchini, and cherry tomatoes adds vitamins, minerals, and antioxidants to the meal. They support digestion and can help reduce inflammation.
Precautions
If you have food allergies, make sure to check for gluten in any store-bought chicken broth you use. You can also reduce salt levels by choosing a low-sodium broth version. Always make sure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
Roasted Vegetable and Chicken Quinoa Skillet Recipe
Ingredients
- 1 cup quinoa, rinsed
- 1 pound (about 2 medium) boneless, skinless chicken breasts, cut into bite-size pieces
- 1 medium red bell pepper, chopped
- 1 medium zucchini, chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups low-sodium chicken broth
- 1 tablespoon fresh lemon juice (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On a large sheet pan, spread the chopped bell pepper, zucchini, cherry tomatoes, and red onion in a single layer. Drizzle with 1 tablespoon of olive oil, and sprinkle with half of the garlic powder, paprika, oregano, salt, and pepper. Toss to coat evenly.
- Roast the vegetables for 15–20 minutes or until they are tender and slightly caramelized.
- While the vegetables are roasting, heat 1 tablespoon of olive oil in a large, deep skillet over medium heat. Add the chicken pieces and cook for about 5–7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove from pan and set aside.
- In the same skillet, add rinsed quinoa and toast for 1–2 minutes, stirring constantly to prevent burning. Then add the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes or until all the broth is absorbed and quinoa is fluffy.
- Once the vegetables are done roasting, add them along with the cooked chicken back into the skillet with the quinoa. Stir everything together gently to combine and warm through.
- Drizzle with fresh lemon juice if desired and garnish with chopped parsley before serving.
Final Thoughts
This Roasted Vegetable and Chicken Quinoa Skillet is not only tasty, but it also covers all your nutritional bases in one pan. High in protein, rich in nutrients, and full of bright, fresh flavors, it’s an ideal meal for busy families or health-conscious eaters. Make it once, and you might find it becoming one of your favorite go-to dinner recipes.
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