This Stove Top Chicken and Quinoa dinner is a healthy and hearty meal all in one. Using quinoa, chicken breast, peppers, broccoli, carrots and seasonings it’s just full of goodness.
Heading into the new year with this hearty and wholesome one pot dinner. If you’re thinking about leaner dinners after the holiday period, this Stove Top Chicken & Quinoa dinner is a must.
Ingredients
- 1 lb chicken breast cut into bite sized pieces
- 1 1/2 Cups quinoa uncooked
- 1 Red pepper finely diced
- 3 – 4 carrots medium, peeled and finely diced
- 1 yellow onion Small, peeled and finely diced
- 1 broccoli head, cut into small florets
- 2 1/2 Cups chicken stock
- 1 14 oz can diced tomatoes
- 6 oz fresh mozzarella grated
- 4 Garlic cloves crushed
- 3 Tablespoons olive oil divided
- 1 Teaspoon dried oregano
- 1 Teaspoon dried basil
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- Small bunch fresh chopped parsley
REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.
Instructions
- Set a large oven proof skillet on the stove top over high heat. Add 1 tablespoon of olive, all the garlic, peppers, carrots and onions. Give a good stir and brown for a 2 – 3 minutes. Reduce heat to medium and continue to cook for 3 – 4 more minutes or until soft.
- Increase heat back to high and add the cubed chicken, basil, oregano, salt and pepper. Stir to coat completely and brown the chicken for about 2 – 3 minutes.
- Add remaining olive oil and quinoa. Stir really well. Add the can tomatoes and stock. Break up tomatoes with a wooden spoon if using whole tomatoes. Reduce heat to medium low, cover and leave to cook for 10 minutes.
- Place the broccoli in a colander and pour over boiling water and then pour over cold water.
- Remove lid from the quinoa and add the broccoli. Give a quick stir, cover and leave to cook for a further 10 minutes or until all the liquid has absorbed.
- Remove from stove top. Sprinkle over fresh mozzarella and fresh parsley. Put under a broiler in the oven for 5 minutes or until cheese is melted and bubbly.
- Serve and enjoy!
And done! A delicious all in one pan dinner for six. A hearty but healthy way to get dinner on the table in January. What’s not to like! And if you’re new to using quinoa, it’s honestly great. I have many quinoa dishes on the blog like this one, My Cilantro Lime Quinoa Salad and so much more. Take a look around.
Many More New Recipes Coming Your Way
If you’re looking for more healthy based recipes to see
you through January, be sure to have a look through the blog. Although I
don’t cater to any specific dietary needs, there’s lots of healthy
stuff on here. A lot of not so healthy dishes as well. Got to keep the
balance right.
I hope you like what you see today and keep coming back to be part of
the Julia’s Cuisine community in the year ahead. I have so much
planned. I love hearing from you, so you if ever have any questions or
comments, don’t be shy. There’s a comments section at the end so feel
free to drop me a note!
That’s all for Today
Well friends, that just about sums up today’s post. I hope you like what you see and get a chance to try it out sometime. It’s honest to goodness a great dinner that everyone can enjoy. And it’s not a bad way to dive into January. And if you’re new to Quinoa, search more recipes on the blog like my Leek & Lemon Quinoa, delish!
Keep on cooking and I’ll see you all soon!
Stove Top Chicken & Quinoa
Ingredients
- 1 lb chicken breast cut into bite sized pieces
- 1 1/2 Cups quinoa uncooked
- 1 Red pepper finely diced
- 3 – 4 carrots medium, peeled and finely diced
- 1 yellow onion Small, peeled and finely diced
- 1 broccoli head, cut into small florets
- 2 1/2 Cups chicken stock
- 1 14 oz can diced tomatoes
- 6 oz fresh mozzarella grated
- 4 Garlic cloves crushed
- 3 Tablespoons olive oil divided
- 1 Teaspoon dried oregano
- 1 Teaspoon dried basil
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- Small bunch fresh chopped parsley
Instructions
- Set a large oven proof skillet on the stove top over high heat. Add 1 tablespoon of olive, all the garlic, peppers, carrots and onions. Give a good stir and brown for a 2 – 3 minutes. Reduce heat to medium and continue to cook for 3 – 4 more minutes or until soft.
- Increase heat back to high and add the cubed chicken, basil, oregano, salt and pepper. Stir to coat completely and brown the chicken for about 2 – 3 minutes. Add remaining olive oil and quinoa. Stir really well. Add the can tomatoes and stock. Break up tomatoes with a wooden spoon if using whole tomatoes. Reduce heat to medium low, cover and leave to cook for 10 minutes.
- Place the broccoli in a colander and pour over boiling water and then pour over cold water.
- Remove lid from the quinoa and add the broccoli. Give a quick stir, cover and leave to cook for a further 10 minutes or until all the liquid has absorbed.
- Remove from stove top. Sprinkle over fresh mozzarella and fresh parsley. Put under a broiler in the oven for 5 minutes or until cheese is melted and bubbly.
- Serve and enjoy!
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By And Hope To See You Soon!
One “ball” of mozzarella? That’s not a unit of measurement. 4 oz? 8 oz? 16 oz? Those are all the options in my grocery store.
Hi Tessa, sorry for the really late reply. Somehow my comment notification to my email have been turned off. Yes, I know all supermarkets are different. Here at our stores they are all the same size which is 6 oz. I’ve made this recipe using a little more and a little less as well. I will go and edit this in the recipe card. Thanks for letting me know.