Quinoa With Zucchini and Spiced Skillet Chicken

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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.