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Close-up overhead view of Chicken Broccoli Quinoa in a silver skillet on a black surface.
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4.74 from 34 votes

The BEST Chicken Broccoli Quinoa (Easy One-Pan Recipe!)

This Chicken Broccoli Quinoa recipe makes a tasty, nutrient-dense dinner. Learn how to make homemade chicken quinoa with this easy and filling recipe.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: American
Keyword: chicken broccoli quinoa, chicken quinoa
Servings: 4 servings
Calories: 380calories
Author: Alia Kay

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 pound boneless, skinless chicken breasts, diced into 1-inch cubes
  • Salt and pepper
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup uncooked quinoa
  • 2 cups chicken broth
  • 2 cups broccoli florets
  • 1 tablespoon lemon juice
  • Chopped fresh parsley, for garnishing
US Customary - Metric

Instructions

  • In a large pan or pot with a tight-fitting lid, heat the oil over medium heat. Add the chicken and season it liberally with salt and pepper.
  • Cook the chicken for about 5 minutes, or until cooked through. Transfer the chicken to a plate and set it aside.
  • In the same pan, melt the butter. Add the onion and celery and cook for 3-4 minutes until softened.
  • Add the garlic, thyme, rosemary, and crushed red pepper flakes. Cook for another minute until fragrant.
  • Stir in the quinoa and broth. Increase heat to high and bring mixture to a boil.
  • Reduce heat to low and cover. Cook for about 15 minutes, or until the quinoa has absorbed most of the liquid.
  • Add the broccoli. Return the chicken to the pan and cover. Cook for another 5 minutes, or until all of the liquid has been absorbed into the quinoa.
  • Stir in the lemon juice and garnish with parsley. Serve warm.

Notes

  1. I recommend using organic chicken in this recipe for maximum health benefits.
  2. Leftovers can be stored in the refrigerator for up to five days or in the freezer for up to three months.

Nutrition

Calories: 380calories | Carbohydrates: 34g | Protein: 33g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 614mg | Potassium: 886mg | Fiber: 5g | Sugar: 3g | Vitamin A: 502IU | Vitamin C: 46mg | Calcium: 66mg | Iron: 3mg