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Warm Ground Chicken and Quinoa Skillet

Delicious Warm Ground Chicken and Quinoa Skillet You’ll Crave

A healthy, comforting Warm Ground Chicken and Quinoa Skillet that pleases the entire family, combining protein-rich ingredients and colorful veggies.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 pound Ground Chicken Consider substituting with ground turkey for a different flavor.
  • 1 cup Quinoa Rinse before cooking to eliminate any bitterness.
  • 2 cups Low-Sodium Chicken Broth Or water; use vegetable broth for a plant-based version.
  • 1 tablespoon Olive Oil Alternative options include avocado oil.
  • 1 medium Onion Finely chopped; feel free to swap with shallots.
  • 2 cloves Garlic Minced; fresh is best, granulated can be used in a pinch.
  • 1 medium Red Bell Pepper Diced; you can use yellow or orange peppers instead.
  • 2 cups Baby Spinach Or kale; Swiss chard is a great alternative.
  • 1 medium Zucchini Diced; can be replaced with yellow squash or eggplant.
  • 1 cup Cherry Tomatoes Halved; diced regular tomatoes can also work.
  • 1 teaspoon Smoked Paprika Cayenne pepper can replace it for extra heat.
  • 1 teaspoon Dried Oregano Thyme or Italian seasoning can be substitutes.
  • 1 teaspoon Ground Cumin Coriander can be utilized as an alternative.
  • Chili Flakes Optional; adjust based on your heat preference.
  • Salt Essential for seasoning; adjust to taste.
  • Pepper Essential for seasoning; adjust to taste.
  • Fresh Parsley or Cilantro For garnish; green onions can be an alternative.
  • Lemon or Lime Wedges Optional; perfect for brightening flavors.

Equipment

  • skillet
  • saucepan

Method
 

Step-by-Step Instructions
  1. Rinse quinoa under cold water in a fine mesh strainer. In a saucepan, bring chicken broth to a boil, add quinoa, reduce heat, cover, and simmer for about 15 minutes.
  2. In a skillet, heat olive oil over medium heat. Add ground chicken and cook for 6-8 minutes until browned. Season with salt and pepper.
  3. Stir in onion and garlic, sauté for 2-3 minutes until fragrant. Add red bell pepper and zucchini, cooking for another 4-5 minutes.
  4. Sprinkle in smoked paprika, oregano, ground cumin, and optional chili flakes. Stir well and cook for 1 minute.
  5. Fold cooked quinoa into the skillet. Add chicken broth if the mixture appears dry.
  6. Gently add cherry tomatoes and spinach, cooking for an additional 2-3 minutes until spinach wilts.
  7. Taste and adjust seasonings. Garnish with parsley or cilantro, serve warm with lemon or lime wedges.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 800IUVitamin C: 70mgCalcium: 80mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 4 days; freeze for up to 3 months. Reheat with a splash of chicken broth.

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