Skip to main content

Quinoa With Zucchini and Spiced Skillet Chicken

Quinoa with Zucchini and Spiced Skillet Chicken

This complete meal utilizes the ancient super grain quinoa which is loaded with nutrients, amino acids and flavor when combined with a few simple spices and a quick sautéed chicken breast.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings



  • 2 tablespoons ground cumin
  • ½ teaspoon paprika
  • ½ teaspoon kosher salt
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons extra virgin olive oil


  • 1 tablespoon extra virgin olive oil
  • 2 small zucchini, diced
  • 3 scallions, sliced
  • ½ teaspoon garlic powder
  • 15-ounce can garbanzo beans, drained and rinsed
  • 1¼ cup water
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup quinoa, rinsed several times until water runs clear


Preheat oven to 400°F.

1. In a small bowl, combine cumin, paprika and salt and stir to combine. Rub spice mixture all over chicken breast. 

2. Heat olive oil in a large ovenproof skillet over medium high heat. Add chicken and sear on all sides, about 8 minutes total. 

3. Transfer chicken to 400°F oven and cook 20 minutes or until cooked all the way through.

4. While chicken is cooking, heat olive oil in a medium saucepan over medium high heat. Add zucchini and sauté 5 minutes. Add green onion and garlic powder and sauté 2 minutes more. Stir in garbanzo beans, water, salt, pepper and quinoa and bring to a boil. 

6. Cover, reduce to a simmer and cook 12 minutes. Let stand 5 minutes and fluff with a fork before serving with sliced chicken breast.