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.
Quinoa With Zucchini and Spiced Skillet Chicken
Servings
4 Servings
Ingredients
- 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
Instructions
- Preheat oven to 400°F.
- In a small bowl, combine cumin, paprika and salt and stir to combine. Rub spice mixture all over chicken breast.
- Heat olive oil in a large ovenproof skillet over medium high heat. Add chicken and sear on all sides, about 8 minutes total.
- Transfer chicken to 400°F oven and cook 20 minutes or until cooked all the way through.
- 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.
- Cover, reduce to a simmer and cook 12 minutes. Let stand 5 minutes and fluff with a fork before serving with sliced chicken breast.
I made it today but i use chicken tides no bones no skin it was delicious
White beans would be a great option, really any beans will work. Thanks for the comment.
most def going to try this , love quinoa but will leave out the garbonzo beans not a family fav . will sub with a white bean . have made some of your dishes and have loved them all.
so happy you like!
Great idea
you are right it generally is a 1:2 ratio but I found here with all the veg – especially the zucchini which emits a lot of water that 1 1/4 cups was enough. let us know how it worked for you.
Sounds great! Are you sure of the proportion of water to quinoa? I thought it would be 1 cup quinoa to 2 cups water. I’m worried about just 1 1/4 c. water to 1 c. quinoa.
oh excellent! thanks for sharing!
I served the Quinoa and zucchini with sliced turkey instead of the chicken. It made a wonderful side dish. Can’t wait to serve it with other main courses
ok – so sorry for the delayed response…
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 and saute until heated through. Top warm quinoa with veg (or toss) and
serve with sliced chicken breast.
YAY! So happy!
Have leftover cooked quinoa in fridge how do i prepare this dish now?
This was exactly what I was looking for in a chicken veggie meal. Love the addition of garbanzo beans. Yummy.
Use jerk seasoning to spice your meat! Very good.
cumin, zucchini and quinoa, sounds like a great meal
It did indeed come out perfect with vegetarian chicken substitute. Hubby loved it. This is a keeper!
Hey Barbara – LOVE seitan! and yes totally agree on the nutritional info. We are definitely looking to add that feature as soon as we can.
Nutritional info would be rather useful
I’m going to make this tonight with seitan (wheat meat for the uninitiated) for a vegetarian dinner. Should take even less time!
Susie – no cumin???!!!! ahhhh!! ok you can omit it or replace with one of your favorite spices – most any great herb or spice will work here as whatever you sub in just has to compliment the paprika and garlic powder in this dish – so try turmeric or rosemary or sage or onion powder or more garlic powder.
It looks yummy but I’m not such a big fan of Cumin. Is there a different spice i can use?
SarahEats I love you! I hope your boss doesn’t get mad 🙂
This looks like the perfect dinner, I cannot wait to try it!