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one-pot-chicken-and-veggies
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5 from 1 vote

One Pan Chicken, Veggies and Quinoa

A healthy, easy chicken dish that you can make all in one skillet!
Course Main
Cuisine American
Keyword chicken and vegetables
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6 servings
Calories 256kcal
Author Dee

Ingredients

  • 1 pound boneless skinless chicken tenders
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground chipotle pepper optional
  • 2 cloves garlic chopped
  • 1 cup frozen pepper strips
  • 1 cup quinoa
  • 2 cups water
  • 1/2 frozen peas
  • 1/2 cup frozen corn
  • Juice from 1/2 lemon
  • 2 tablespoons olive oil
  • Additional salt and pepper if needed

Instructions

  • In a large skillet, heat the olive oil, and add the chicken tenders and pepper strips
  • Season with salt, pepper and ginger and chipotle pepper (if using)
  • When chicken is brown and almost done, add garlic and saute until soft.
  • Remove chicken and some peppers, and cover.
  • Add the water and quinoa to the skillet, and bring to a boil.
  • Reduce heat to simmer, cover, and let quinoa cook until most of the water is absorbed.
  • Stir in the peas and corn.
  • Cut chicken up into smaller pieces, and add to skillet along with pepper strips.
  • Mix well, and add more water and additional salt and pepper if needed.
  • Sprinkle lemon juice over the chicken, serve and enjoy!

Nutrition

Calories: 256kcal | Carbohydrates: 23g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 290mg | Potassium: 532mg | Fiber: 2g | Sugar: 1g | Vitamin A: 825IU | Vitamin C: 33.9mg | Calcium: 23mg | Iron: 1.8mg