One-Pot Chicken & Veggie Quinoa (GF DF)
This cozy, gluten-free and dairy-free one-pot meal combines tender chicken, vibrant vegetables, and fluffy quinoa for a wholesome, comforting dinner that comes together in under 45 minutes.
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
To customize: swap chicken for tofu or chickpeas for a vegan version. Try adding spinach, kale, or sweet potatoes. Rinse quinoa before cooking to avoid bitterness.
Nutrition
Calories: 410kcalCarbohydrates: 36gProtein: 32gFat: 15gSaturated Fat: 2gCholesterol: 66mgSodium: 430mgPotassium: 850mgFiber: 5gSugar: 5gVitamin A: 6300IUVitamin C: 45mgCalcium: 60mgIron: 3.2mg
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