Kick your weeknight dinners up a notch with these 25 delicious quinoa and chicken recipes! Whether you’re craving quick meals, cozy comfort food, or fresh seasonal dishes, you’ll find healthy, satisfying options that are perfect for busy home cooks. Ready to transform your routine? Dive into this roundup and discover your new favorite go-to meal.
Lemon Herb Chicken Quinoa Salad
Ready to ditch the sad desk lunch and embrace a salad that actually makes you excited for mealtime? This Lemon Herb Chicken Quinoa Salad is the vibrant, protein-packed hero your week desperately needs, proving that healthy eating doesn’t have to be a bland punishment. It’s so fresh and zesty, it might just convince you that your lunch break is the best part of the day.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 cup uncooked quinoa
– 2 cups water
– 1/4 cup olive oil
– 3 tbsp fresh lemon juice
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup cherry tomatoes, halved
– 1/2 cup diced cucumber
– 1/4 cup chopped red onion
– 2 tbsp chopped fresh parsley
Instructions
1. Rinse 1 cup of uncooked quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute to remove its natural bitter coating.
2. Combine the rinsed quinoa and 2 cups of water in a medium saucepan and bring to a boil over high heat.
3. Reduce the heat to low, cover the saucepan, and simmer the quinoa for 15 minutes until all the water is absorbed and the grains are tender with little “tails” unfurled.
4. Fluff the cooked quinoa with a fork, transfer it to a large bowl, and let it cool completely to room temperature for about 20 minutes.
5. Pat 1 lb of boneless, skinless chicken breasts completely dry with paper towels to ensure a good sear.
6. Season both sides of the chicken breasts evenly with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp garlic powder.
7. Heat 2 tbsp of the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
8. Place the seasoned chicken breasts in the hot skillet and cook for 6-7 minutes without moving them to develop a golden-brown crust.
9. Flip the chicken breasts and continue cooking for another 6-7 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
10. Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
11. While the chicken rests, whisk together the remaining 2 tbsp olive oil and 3 tbsp fresh lemon juice in a small bowl to create the dressing.
12. Dice the rested chicken into 1/2-inch cubes.
13. Add the diced chicken, 1 cup of halved cherry tomatoes, 1/2 cup diced cucumber, 1/4 cup chopped red onion, and 2 tbsp chopped fresh parsley to the bowl with the cooled quinoa.
14. Pour the lemon-olive oil dressing over the salad mixture and toss everything gently until evenly combined.
Every forkful delivers a fantastic contrast of fluffy quinoa, juicy chicken, and crisp vegetables, all tied together with that bright, herby lemon zing. Enjoy it straight from the bowl for a satisfying lunch, or scoop it into lettuce cups for a fun, low-carb twist that’ll make you feel fancy.
Spicy Thai Chicken Quinoa Bowl
Eager to ditch boring lunch routines? This Spicy Thai Chicken Quinoa Bowl will slap your taste buds awake faster than an alarm clock on Monday morning—packing enough zing to make your tongue do cartwheels while keeping things surprisingly wholesome.
Ingredients
– 1 cup quinoa
– 2 cups water
– 1 lb boneless chicken breast
– 2 tbsp olive oil
– 1 tbsp red curry paste
– 1 can (13.5 oz) coconut milk
– 1 tbsp fish sauce
– 1 tbsp lime juice
– 1 tsp brown sugar
– 1 red bell pepper
– 1 carrot
– 1/4 cup chopped cilantro
– 1/4 cup chopped green onions
– 1 tbsp sriracha
Instructions
1. Rinse 1 cup quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until water is fully absorbed.
3. Remove quinoa from heat, fluff with a fork, and let stand covered for 5 minutes to perfect the texture.
4. While quinoa cooks, cut 1 lb boneless chicken breast into 1-inch cubes and season evenly with 1/2 tsp salt.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add chicken cubes to the hot skillet in a single layer and cook undisturbed for 4 minutes to develop a golden crust.
7. Flip chicken pieces and cook for another 4 minutes until internal temperature reaches 165°F on a meat thermometer.
8. Transfer cooked chicken to a clean plate, leaving any drippings in the skillet.
9. Add 1 tbsp red curry paste to the same skillet and cook over medium heat for 1 minute, stirring constantly to toast the spices.
10. Pour in 1 can (13.5 oz) coconut milk, scraping the skillet bottom to incorporate browned bits into the sauce.
11. Stir in 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp brown sugar until fully combined.
12. Simmer the sauce uncovered for 5 minutes until slightly thickened, stirring occasionally.
13. Return cooked chicken to the skillet, tossing to coat evenly in the sauce, and simmer for 2 more minutes.
14. Thinly slice 1 red bell pepper and 1 carrot into matchsticks using a sharp knife or mandoline.
15. Divide cooked quinoa among four bowls, top with saucy chicken, and arrange bell pepper and carrot slices over each.
16. Garnish each bowl with 1/4 cup chopped cilantro, 1/4 cup chopped green onions, and drizzle with 1 tbsp sriracha for extra heat.
You’ll love the way the creamy coconut curry clings to the fluffy quinoa while the crisp vegetables provide satisfying crunch. For a next-level presentation, serve in hollowed-out pineapples or sprinkle with toasted coconut flakes to amplify the tropical vibes.
Mediterranean Chicken Quinoa Skillet
Gosh, are you tired of washing approximately 47 pots and pans just to make dinner? This Mediterranean Chicken Quinoa Skillet is about to become your new best friend—one pan, maximum flavor, and minimal cleanup that’ll have you doing a happy dance right in your kitchen.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 cup quinoa
– 2 cups chicken broth
– 1 tbsp olive oil
– 1/2 cup diced red onion
– 2 cloves garlic, minced
– 1/2 cup chopped sun-dried tomatoes
– 1/4 cup sliced Kalamata olives
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp crumbled feta cheese
– 1 tbsp chopped fresh parsley
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Season 1 lb chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper, then add to the hot skillet.
3. Cook chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F (tip: don’t overcrowd the pan to ensure proper browning).
4. Remove chicken from skillet and set aside on a clean plate.
5. Add 1/2 cup diced red onion to the same skillet and cook for 3 minutes until softened.
6. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant (tip: watch closely as garlic burns quickly).
7. Add 1 cup quinoa, 1 tsp dried oregano, remaining 1/2 tsp salt, and toast for 1 minute, stirring constantly.
8. Pour in 2 cups chicken broth, scraping up any browned bits from the bottom of the skillet.
9. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa has absorbed most liquid.
10. Stir in 1/2 cup chopped sun-dried tomatoes and 1/4 cup sliced Kalamata olives.
11. Return chicken to skillet, nestling it into the quinoa mixture.
12. Cover and cook for 5 more minutes until chicken is heated through and quinoa is tender (tip: if quinoa looks dry, add 2 tbsp broth or water).
13. Remove from heat and sprinkle with 2 tbsp crumbled feta cheese and 1 tbsp chopped fresh parsley.
14. Let rest for 2 minutes before serving. Perfectly fluffy quinoa mingles with briny olives and tangy sun-dried tomatoes, while the tender chicken soaks up all those Mediterranean vibes. Pack leftovers for lunch—this dish tastes even better the next day when flavors have fully party-hardened.
Avocado Quinoa Chicken Wraps
Tired of the same old lunch routine that leaves you scrolling through food delivery apps by 11 AM? These avocado quinoa chicken wraps are here to rescue your midday meal from bland boredom with a fiesta of flavors that’ll make your taste buds do a happy dance. Seriously, they’re so good, you might just start planning tomorrow’s lunch before today’s is even finished!
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1 cup quinoa
– 2 cups water
– 2 ripe avocados
– 1/4 cup plain Greek yogurt
– 2 tbsp lime juice
– 1/4 cup chopped cilantro
– 1/4 cup diced red onion
– 4 large flour tortillas
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Rinse 1 cup quinoa thoroughly in a fine-mesh strainer until water runs clear to remove any bitter coating.
2. Combine rinsed quinoa and 2 cups water in a saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until all water is absorbed.
3. Remove quinoa from heat, fluff with a fork, and let stand covered for 5 minutes to achieve perfect fluffy texture.
4. While quinoa cooks, pat 1 lb chicken breasts dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
5. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Cook chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F and juices run clear.
7. Transfer chicken to a cutting board and let rest for 5 minutes before slicing into thin strips to retain moisture.
8. In a medium bowl, mash 2 ripe avocados with a fork until slightly chunky.
9. Stir in 1/4 cup Greek yogurt, 2 tbsp lime juice, 1/4 cup chopped cilantro, and 1/4 cup diced red onion until well combined.
10. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side to make them pliable.
11. Spread avocado mixture evenly down the center of each tortilla, leaving 2-inch borders on all sides.
12. Top with cooked quinoa and sliced chicken, dividing evenly among tortillas.
13. Fold bottom edge of tortilla over filling, then fold in sides and roll tightly away from you to form secure wraps.
But these wraps aren’t just pretty to look at—the creamy avocado mash clings to every grain of nutty quinoa while the tender chicken adds satisfying heft. For an extra kick, try serving them with a side of spicy mango salsa or slice them diagonally to show off those gorgeous layered cross-sections at your next picnic!
Barbecue Chicken Quinoa Bake
Zesty, zippy, and downright delicious—this Barbecue Chicken Quinoa Bake is the cozy, one-pan wonder your weeknight dinners have been dreaming of! It’s like a flavor party where smoky BBQ, tender chicken, and fluffy quinoa all RSVP’d ‘yes,’ and your taste buds are the VIP guests. Get ready to dig into a dish that’s hearty, wholesome, and hilariously easy to whip up—no chef’s hat required!
Ingredients
– 1 cup quinoa
– 2 cups chicken broth
– 1 lb boneless, skinless chicken breasts, cubed
– 1 tbsp olive oil
– 1 cup barbecue sauce
– 1 cup corn kernels
– 1 cup black beans, rinsed and drained
– 1 cup shredded cheddar cheese
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.
2. Rinse 1 cup of quinoa under cold water in a fine-mesh strainer for 1 minute to remove any bitterness, then spread it evenly in the prepared baking dish.
3. Pour 2 cups of chicken broth over the quinoa, ensuring it’s fully submerged for even cooking.
4. In a medium bowl, toss 1 lb of cubed chicken breasts with 1 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, 1/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
5. Arrange the seasoned chicken cubes in a single layer over the quinoa in the baking dish.
6. Spoon 1 cup of barbecue sauce evenly over the chicken and quinoa, covering all areas for maximum flavor infusion.
7. Scatter 1 cup of corn kernels and 1 cup of rinsed black beans evenly across the top of the mixture.
8. Cover the baking dish tightly with aluminum foil and bake at 375°F for 30 minutes, or until the quinoa has absorbed most of the liquid and the chicken is cooked through (internal temperature of 165°F).
9. Remove the foil and sprinkle 1 cup of shredded cheddar cheese over the top, then return to the oven uncovered for 5–7 minutes, until the cheese is melted and bubbly.
10. Let the bake rest for 5 minutes outside the oven to allow the flavors to meld and the quinoa to firm up slightly. Lightly smoky and packed with protein, this bake boasts a tender, slightly chewy quinoa base and juicy chicken bites that soak up the tangy BBQ sauce. Load it into bowls topped with fresh cilantro or avocado slices for a fiesta-worthy twist, or scoop it straight from the pan for a no-fuss family feast!
Garlic Parmesan Chicken with Quinoa
Gosh, does anything beat that magical moment when garlic, parmesan, and chicken decide to throw a flavor party in your mouth? This Garlic Parmesan Chicken with Quinoa is basically comfort food wearing a fancy suit—it’s elegant enough for date night but easy enough for a Tuesday when you’re fighting off hangry demons. Get ready to impress your taste buds (and maybe your mother-in-law) with this ridiculously delicious one-pan wonder.
Ingredients
– 1.5 lbs chicken breasts
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1 cup quinoa
– 2 cups chicken broth
– 1/2 cup grated parmesan cheese
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp paprika
– 2 tbsp fresh parsley, chopped
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken breasts completely dry with paper towels to ensure a golden sear.
3. Season both sides of the chicken evenly with salt, black pepper, and paprika.
4. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear the chicken for 3-4 minutes per side until a golden-brown crust forms.
6. Remove the chicken from the skillet and set aside on a plate.
7. Add the remaining 1 tablespoon of olive oil to the same skillet.
8. Sauté the minced garlic for 30 seconds until fragrant but not browned.
9. Rinse the quinoa thoroughly in a fine-mesh strainer to remove any bitterness.
10. Add the rinsed quinoa to the skillet and toast for 1 minute, stirring constantly.
11. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
12. Return the seared chicken breasts to the skillet, nestling them into the quinoa.
13. Bring the liquid to a simmer, then immediately cover the skillet with a tight-fitting lid.
14. Transfer the covered skillet to the preheated oven and bake for 25 minutes.
15. Remove the skillet from the oven and check that the chicken reaches 165°F internally with a meat thermometer.
16. Let the dish rest for 5 minutes to allow the quinoa to absorb any remaining liquid.
17. Sprinkle the grated parmesan cheese evenly over the chicken and quinoa.
18. Garnish with fresh chopped parsley before serving. Just imagine that first bite: tender chicken giving way to fluffy quinoa that’s soaked up all the garlicky, cheesy goodness. The parmesan forms a subtle crust on top while the quinoa maintains a delightful slight chew—serve it alongside roasted asparagus or stuff it into bell peppers for a colorful twist!
Cilantro Lime Chicken with Quinoa
Prepare to fall head-over-heels for this zesty, protein-packed powerhouse that’s about to become your weeknight superhero—no cape required! Cilantro Lime Chicken with Quinoa is here to rescue your dinner routine from the clutches of blandness, delivering a fiesta of flavors that’ll make your taste buds do a happy dance. Seriously, this dish is so vibrant, it practically shouts “¡Olé!” from the skillet.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup quinoa
- 2 cups chicken broth
- 1/4 cup fresh lime juice
- 2 tbsp olive oil
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lime, cut into wedges
Instructions
- Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
- Combine rinsed quinoa and 2 cups chicken broth in a medium saucepan, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- Remove quinoa from heat, fluff with a fork, and let stand covered for 5 minutes to steam—this prevents clumping.
- Pat 1 lb boneless, skinless chicken breasts dry with paper towels and season both sides evenly with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp ground cumin, and 1/2 tsp chili powder.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
- Add seasoned chicken breasts to the hot skillet and cook for 6-7 minutes per side until internal temperature reaches 165°F and exterior is golden brown.
- Transfer cooked chicken to a cutting board and let rest for 3 minutes to redistribute juices before slicing.
- Reduce skillet heat to low and add 2 cloves minced garlic, sautéing for 30 seconds until fragrant but not browned.
- Pour 1/4 cup fresh lime juice into the skillet, scraping up any browned bits with a wooden spoon to create a flavorful pan sauce.
- Thinly slice the rested chicken against the grain into 1/2-inch strips.
- Combine sliced chicken, cooked quinoa, pan sauce, and 1/4 cup chopped fresh cilantro in a large bowl, tossing gently to coat evenly.
- Serve immediately garnished with lime wedges for squeezing over the top.
Flaky quinoa soaks up the tangy lime-garlic sauce while tender chicken delivers a subtle kick from the spices. For a next-level twist, stuff the mixture into warm tortillas with avocado slices, or serve it chilled over crisp greens for a refreshing lunch—either way, it’s a texture and flavor party you’ll want to RSVP to again and again.
Southwest Chicken Quinoa Casserole
Kick your boring dinner routine to the curb with this Southwest Chicken Quinoa Casserole—it’s the fiesta your taste buds have been desperately texting you about! Packed with zesty flavors and wholesome goodness, this dish transforms simple ingredients into a weeknight hero that even your pickiest eater will devour. Get ready to spice up your life, one delicious bite at a time.
Ingredients
– 1 cup quinoa
– 2 cups chicken broth
– 1 lb boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 1 red bell pepper, diced
– 1 can (15 oz) black beans, rinsed and drained
– 1 can (15 oz) corn, drained
– 1 can (10 oz) diced tomatoes with green chilies
– 1 tsp chili powder
– 1 tsp cumin
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
3. Combine quinoa and 2 cups chicken broth in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
4. Heat 1 tbsp olive oil in a large skillet over medium-high heat, then add 1 lb chicken breasts and cook for 6-7 minutes per side until internal temperature reaches 165°F.
5. Transfer chicken to a cutting board, let rest for 5 minutes, then shred with two forks.
6. In the same skillet, sauté 1 diced onion and 1 diced red bell pepper for 5 minutes until softened.
7. Stir in 1 can black beans, 1 can corn, 1 can diced tomatoes with green chilies, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper, cooking for 3 minutes until heated through.
8. Combine cooked quinoa, shredded chicken, and vegetable mixture in the prepared baking dish, mixing thoroughly.
9. Sprinkle 1 cup cheddar cheese evenly over the top.
10. Bake uncovered at 375°F for 20 minutes until cheese is melted and bubbly.
11. Remove from oven and let stand for 5 minutes to set.
12. Garnish with 1/4 cup chopped cilantro before serving.
Fluffy quinoa mingles with tender chicken and zesty veggies in every forkful, creating a texture that’s both hearty and satisfying. The smoky spices and melted cheese deliver a bold Southwest kick that’ll have you dreaming of sunsets and salsa. Serve it scooped into tortilla bowls or topped with a dollop of cool sour cream for an extra fiesta flair!
Honey Mustard Chicken and Quinoa Bowls
Absolutely nobody has time for complicated dinners that require a PhD in culinary arts, but we all crave that magical combo of sweet, savory, and satisfying. And that, my friends, is precisely where these Honey Mustard Chicken and Quinoa Bowls swoop in to save your Tuesday (or any day, really). They’re the weeknight hero you didn’t know you needed, packing a flavor punch that’ll make your taste buds do a happy dance.
Ingredients
– 1 lb boneless, skinless chicken breasts
– 1/4 cup honey
– 1/4 cup Dijon mustard
– 2 tbsp olive oil
– 1 cup quinoa
– 2 cups water
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tsp garlic powder
– 1 lb broccoli florets
Instructions
1. Preheat your oven to 400°F.
2. Pat the chicken breasts completely dry with paper towels to ensure a good sear.
3. Season both sides of the chicken evenly with salt, black pepper, and garlic powder.
4. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Place the chicken in the hot skillet and sear for 3-4 minutes per side until golden brown.
6. Whisk together the honey and Dijon mustard in a small bowl until smooth.
7. Brush half of the honey mustard mixture evenly over the top of the seared chicken.
8. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the internal temperature of the chicken reaches 165°F.
9. While the chicken bakes, rinse the quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitterness.
10. Combine the rinsed quinoa, water, and remaining 1/2 teaspoon of salt in a medium saucepan.
11. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the water is fully absorbed.
12. Remove the quinoa from the heat and let it stand, covered, for 5 minutes to steam and fluff up perfectly.
13. Toss the broccoli florets with the remaining 1 tablespoon of olive oil on a baking sheet.
14. Spread the broccoli in a single layer and roast in the 400°F oven for 12-15 minutes, until tender-crisp and lightly charred at the edges.
15. Remove the chicken from the oven and let it rest for 5 minutes on a cutting board to redistribute the juices.
16. Slice the rested chicken against the grain into 1/2-inch thick strips.
17. Divide the fluffy quinoa among four bowls, top with roasted broccoli and sliced chicken, and drizzle with the remaining honey mustard sauce.
So there you have it—tender, juicy chicken with a sticky-sweet glaze, fluffy quinoa that soaks up all the goodness, and crisp-tender broccoli for that perfect textural contrast. Seriously, these bowls are so good you might just forget you’re eating something healthy, especially when you crumble some extra goat cheese on top for a creamy, tangy twist.
Curried Chicken Quinoa Salad
Eager to escape the sad desk lunch vortex? This curried chicken quinoa salad is your golden ticket to flavor town, packed with protein and personality that’ll make your taste buds do a happy dance. It’s the meal prep hero you never knew you needed, ready to rescue you from bland lunchbox blues.
Ingredients
– 1 cup quinoa
– 2 cups water
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup Greek yogurt
– 2 tbsp curry powder
– 1 tbsp lemon juice
– 1/2 cup chopped celery
– 1/4 cup chopped red onion
– 1/4 cup chopped dried apricots
– 1/4 cup sliced almonds
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer quinoa for 15 minutes until all water is absorbed.
4. Remove quinoa from heat, fluff with a fork, and let cool completely to room temperature.
5. Pat 1 lb boneless, skinless chicken breasts dry with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper.
6. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
7. Cook chicken breasts for 6-7 minutes per side until internal temperature reaches 165°F on an instant-read thermometer.
8. Transfer cooked chicken to a cutting board and let rest for 5 minutes before dicing into 1/2-inch cubes.
9. In a large mixing bowl, whisk together 1/2 cup Greek yogurt, 2 tbsp curry powder, and 1 tbsp lemon juice until smooth.
10. Add cooled quinoa, diced chicken, 1/2 cup chopped celery, 1/4 cup chopped red onion, 1/4 cup chopped dried apricots, and 1/4 cup sliced almonds to the dressing bowl.
11. Gently fold all ingredients together until evenly coated with the curry yogurt dressing.
12. Cover bowl with plastic wrap and refrigerate salad for at least 30 minutes to allow flavors to meld.
Marvel at how the creamy curry dressing clings to every grain of quinoa while the apricots provide sweet surprises against the savory chicken. The almonds add satisfying crunch that makes each bite texturally exciting – serve it stuffed in pita pockets or over crisp romaine leaves for maximum lunchtime enjoyment.
Greek Chicken Quinoa Stuffed Peppers
Pardon me while I interrupt your scrolling with these glorious Greek Chicken Quinoa Stuffed Peppers – they’re basically Mediterranean vacation in edible form, minus the flight costs and questionable sunscreen choices. These vibrant vessels pack so much flavor you’ll forget you’re actually eating something healthy, and they’re so satisfying even your pickiest eater might accidentally enjoy vegetables.
Ingredients
– 4 large bell peppers
– 1 lb boneless, skinless chicken breasts
– 1 cup quinoa
– 2 cups chicken broth
– 1 tbsp olive oil
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped Kalamata olives
– 1/4 cup chopped red onion
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and lightly grease a baking dish.
2. Cut the tops off all 4 bell peppers and remove the seeds and membranes, creating hollow pepper cups.
3. Place the pepper cups upright in the prepared baking dish and set aside.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Dice the chicken breasts into 1/2-inch pieces and add to the hot skillet.
6. Cook the chicken for 6-8 minutes, stirring occasionally, until no pink remains and internal temperature reaches 165°F.
7. Remove the cooked chicken from the skillet and set aside in a large mixing bowl.
8. In the same skillet, add the chopped red onion and cook for 3 minutes until slightly softened.
9. Add the minced garlic and cook for 1 minute until fragrant.
10. Stir in 1 cup quinoa and toast for 1 minute to enhance its nutty flavor.
11. Pour in 2 cups chicken broth, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
12. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa has absorbed all liquid.
13. Fluff the cooked quinoa mixture with a fork and transfer to the bowl with chicken.
14. Add the crumbled feta cheese, chopped Kalamata olives, and chopped fresh parsley to the bowl.
15. Gently mix all ingredients until well combined.
16. Spoon the chicken quinoa mixture evenly into the prepared pepper cups, packing it down lightly.
17. Cover the baking dish with aluminum foil and bake at 375°F for 25 minutes.
18. Remove the foil and bake for another 10 minutes until pepper edges are slightly charred and filling is heated through.
19. Let the stuffed peppers rest for 5 minutes before serving to allow flavors to meld.
Absolutely magical how these peppers transform from crisp vessels to tender packages bursting with Mediterranean goodness. The quinoa provides delightful texture against the creamy feta, while the chicken keeps everything substantial enough to satisfy even the heartiest appetites. Try serving them alongside a simple Greek salad or tzatziki for dipping – because why stop at one Greek masterpiece when you can have two?
Teriyaki Chicken Quinoa Stir Fry
Brace yourselves, hungry humans—this isn’t just another Tuesday night stir-fry, it’s a flavor-packed escape from bland dinner purgatory that’ll have your taste buds doing cartwheels.
Ingredients
– 1 lb boneless, skinless chicken breast
– 2 tbsp vegetable oil
– 1 cup quinoa
– 2 cups water
– 1/2 cup teriyaki sauce
– 2 cups broccoli florets
– 1 red bell pepper
– 2 cloves garlic
– 1 tbsp sesame oil
– 1/4 tsp black pepper
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa and 2 cups water in a medium saucepan, bring to a boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer quinoa for 15 minutes until all water is absorbed.
4. Remove quinoa from heat, fluff with a fork, and let stand covered for 5 minutes to finish steaming.
5. Cut 1 lb chicken breast into 1-inch cubes while quinoa cooks.
6. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
7. Add chicken cubes to hot skillet in a single layer, cooking undisturbed for 3 minutes to develop golden sear.
8. Flip chicken pieces and cook 3 more minutes until internal temperature reaches 165°F.
9. Mince 2 cloves garlic and thinly slice 1 red bell pepper while chicken cooks.
10. Transfer cooked chicken to a clean plate using tongs, leaving drippings in skillet.
11. Add minced garlic to hot skillet and sauté 30 seconds until fragrant but not browned.
12. Add 2 cups broccoli florets and sliced bell pepper to skillet, stir-frying 4 minutes until crisp-tender.
13. Return cooked chicken to skillet along with cooked quinoa, pouring 1/2 cup teriyaki sauce over everything.
14. Drizzle 1 tbsp sesame oil and sprinkle 1/4 tsp black pepper over mixture, tossing continuously for 2 minutes until heated through. Last night’s leftovers just got jealous of this glorious one-pan wonder. Let’s be real—the sticky-sweet teriyaki glaze clinging to tender chicken and fluffy quinoa creates a texture party in your mouth, while the sesame oil adds that nutty finish that makes you want to lick the plate (we won’t judge).
Conclusion
Ultimately, this collection proves quinoa and chicken make the perfect healthy duo! With 25 delicious recipes to choose from, you’re sure to find new family favorites. Try one this week, then share which recipe you loved most in the comments below. Don’t forget to pin this article to your Pinterest boards so you can easily find these healthy meal ideas again!
