There’s something about One-Pot Chicken & Veggie Quinoa (GF DF) that makes it feel like a warm hug in a bowl. This isn’t just another quick dinner, it’s one of those cozy, go-to meals that finds its way into your weekly rotation because it’s satisfying, easy, and downright delicious.
As someone who grew up in Tuscany learning to cook classic Italian dishes filled with pasta and bread, discovering I was gluten-intolerant felt like hitting a wall. But I refused to give up the hearty, flavorful meals I loved. Instead, I reimagined them, like this recipe, into gluten-free, dairy-free versions that still hit the spot.
This one-pot dish captures everything I crave in the cooler months: tender chicken, vibrant vegetables, fluffy quinoa, and deep, herby flavor. Whether you’re looking for a balanced weeknight dinner or a simple meal-prep option, this one does it all. Bonus? It comes together in under 45 minutes with minimal cleanup.
One-Pot Chicken & Veggie Quinoa (GF DF)
Equipment
- Large pot or Dutch oven
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast diced
- 1 cup quinoa uncooked, rinsed
- 2 cups low-sodium chicken broth
- 1 small yellow onion chopped
- 2 cloves garlic minced
- 1 red bell pepper diced
- 1 zucchini chopped
- 1 cup shredded carrots
- 1 tsp dried thyme
- 1 tsp smoked paprika
- salt and pepper to taste
- 1 tbsp olive oil
- 1/2 lemon juiced
- fresh parsley for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onions and cook for 3–4 minutes until translucent. Stir in minced garlic and cook for another minute.
- Add diced chicken to the pot. Season with salt, pepper, thyme, and smoked paprika. Cook for 5–6 minutes until chicken is lightly browned but not fully cooked through.
- Add chopped zucchini, red bell pepper, and shredded carrots. Cook for 3–4 minutes, stirring occasionally.
- Add rinsed quinoa and chicken broth. Stir well, bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, until quinoa is fluffy and liquid is absorbed.
- Remove from heat. Stir in lemon juice and let the dish rest for 5 minutes. Garnish with fresh parsley before serving.
Notes
Nutrition
Ingredients for One-Pot Chicken & Veggie Quinoa (GF DF)
The beauty of this meal lies in its simplicity. You don’t need fancy ingredients, just whole, seasonal foods that work together like magic.
What You’ll Need
- 1 lb boneless skinless chicken breast, diced
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium chicken broth
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 zucchini, chopped
- 1 cup shredded carrots
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 tbsp olive oil
- Juice of 1/2 lemon
- Fresh parsley for garnish
This dish pairs wonderfully with other healthy gluten-free meals like Greek Chicken Bowls with Brown Rice or the vibrant Sweet Potato & Black Bean Bowls, both full of nourishing ingredients.
Step-by-Step Cooking Instructions
You’ll love how quickly this dish comes together, and how satisfying it is when served warm and fragrant.
Step 1: Build the Flavor Base
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onions and cook for 3–4 minutes until translucent. Stir in the minced garlic and cook another minute.
Step 2: Brown the Chicken
Add your diced chicken and sprinkle in salt, pepper, smoked paprika, and thyme. Cook for 5–6 minutes until the chicken is lightly browned but not fully cooked through.
Step 3: Add the Veggies
Toss in your zucchini, bell pepper, and shredded carrots. Let everything cook together for 3–4 minutes. You’ll notice the colors start to pop and the fragrance deepen.
Step 4: Simmer to Perfection
Add rinsed quinoa and chicken broth to the pot. Stir, bring to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, until the quinoa is fluffy and the broth is absorbed.
Step 5: Finish with Freshness
Remove from heat, stir in lemon juice, and let the dish rest for 5 minutes. Garnish with chopped fresh parsley and serve warm.
You could also try this with a twist like in the Quick Gluten-Free Chicken Stir-Fry with Veggies, another weekday winner packed with similar flavors.
Tips for One-Pot Success
Getting the most out of this recipe is all about timing and technique. Here are my go-to tips for perfect results every time.
Rinse the Quinoa Well
Quinoa has a natural coating called saponin, which can taste bitter if not rinsed. Use a fine mesh sieve to rinse under cold water before cooking.
Keep the Veggies Tender-Crisp
Don’t overcook the veggies in the sauté stage. Let them hold their shape and texture—they’ll continue to cook with the quinoa.
Adjust the Liquid
If you prefer a softer quinoa, add 1/4 cup extra broth and cook a bit longer. For a more pilaf-style texture, stick to the 2:1 ratio of broth to quinoa.
Looking for more inspiration? Check out Easy Gluten-Free Dinner Recipes for dishes that follow a similar no-fuss approach.
Variations to Make It Yours
This recipe is endlessly adaptable to what you have on hand or dietary needs you follow. Here are a few ways to mix it up.
Vegan Version
Swap the chicken for chickpeas or tofu, and use veggie broth instead of chicken broth. You’ll still get the protein and heartiness, just plant-based!
Add More Veggies
Feel free to fold in spinach, mushrooms, or even chopped kale during the last 5 minutes of cooking. Seasonal veggies like sweet potatoes or butternut squash also work beautifully here.
You could even add a spicy touch, inspired by this Gluten-Free One-Pot Green Chili Chicken Rice recipe, if you like a little kick.
Top It Off
If you want to make it extra cozy, try topping with a spoonful of dairy-free pesto or a sprinkle of your favorite nut-based “parmesan” crumble. You’ll love the extra richness it adds.
Craving more hearty bowls? This Teriyaki Chicken and Vegetable Bowl is a perfect complement to your weekday lineup.
Storage & Meal Prep
This One-Pot Chicken & Veggie Quinoa (GF DF) is just as good the next day, and maybe even better.
Store in the Fridge
Place leftovers in an airtight container and refrigerate for up to 4 days. Reheat in a pan or microwave with a splash of broth or water to keep it moist.
Freeze for Later
Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
It also makes a great addition to meal prep routines, especially when paired with other quick meals like Easy Chicken & Veggie Lunch Boxes.
Why Readers Love This One-Pot Chicken & Veggie Quinoa (GF DF)
This dish stands out because it:
- Packs in lean protein, whole grains, and fresh veggies
- Takes only 45 minutes start to finish
- Uses just one pot—fewer dishes, less mess
- Is fully gluten-free and dairy-free
- Makes great leftovers or meal prep
When you want something nourishing, fast, and filling, it delivers every time. For more one-pot wonders, try the Gluten-Free Chicken Taquitos or our Gluten-Free Chicken Dinner Recipes collection.
Final Thoughts
This One-Pot Chicken & Veggie Quinoa (GF DF) recipe proves that comfort food doesn’t need gluten, dairy, or complicated prep. Just fresh ingredients, one sturdy pot, and a little time on the stove. Whether you’re new to gluten-free cooking or a seasoned pro, this dish brings warmth to any table.
Let this meal remind you: cooking from the heart, even without wheat, is still deliciously possible.