Description
A cozy, wholesome meal that brings warmth and nourishment to your table. This skillet combines lean ground chicken, fluffy quinoa, and colorful vegetables, creating a hearty yet light dinner perfect for any weeknight. It’s simple to make, full of balanced flavors, and ideal for those looking for a satisfying meal without the heaviness of traditional comfort food.
Ingredients
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1 pound ground chicken
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1 cup quinoa, rinsed
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2 cups low-sodium chicken broth (or water)
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1 tablespoon olive oil
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1 medium onion, finely chopped
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3 cloves garlic, minced
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1 red bell pepper, diced
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1 cup baby spinach (or kale)
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1 medium zucchini, diced
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1 cup cherry tomatoes, halved
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1 teaspoon smoked paprika
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1 teaspoon dried oregano
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½ teaspoon ground cumin
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½ teaspoon chili flakes (optional)
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Salt and pepper to taste
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Fresh parsley or cilantro, chopped (for garnish)
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Lemon or lime wedges (optional)
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Grated Parmesan or crumbled feta (optional)
Instructions
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Rinse quinoa under cold water to remove its natural coating. In a medium saucepan, bring chicken broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until liquid is absorbed. Fluff with a fork and set aside.
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In a large skillet, heat olive oil over medium heat. Add ground chicken and cook for 6–8 minutes, breaking it apart with a spatula, until browned and no longer pink. Season lightly with salt and pepper.
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Stir in chopped onion and garlic. Cook for 2–3 minutes until softened and fragrant.
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Add diced bell pepper and zucchini. Cook for 4–5 minutes until vegetables start to soften.
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Sprinkle in smoked paprika, oregano, cumin, and chili flakes. Stir well to evenly coat the chicken and vegetables with the spices.
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Add the cooked quinoa to the skillet, stirring until fully combined. If the mixture looks dry, add a splash of broth or water.
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Fold in cherry tomatoes and baby spinach. Cook for 2–3 minutes until tomatoes soften and spinach wilts.
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Taste and adjust seasonings with salt and pepper. Remove from heat.
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Garnish with chopped parsley and a squeeze of lemon. Add cheese if desired, then serve warm.
Notes
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Swap vegetables based on what’s available — broccoli, peas, or corn all work well.
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For extra protein, add a fried or poached egg on top before serving.
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Store leftovers in an airtight container for up to 4 days in the refrigerator or freeze for up to 3 months.
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Reheat with a splash of broth or water to maintain moisture.
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To make it vegetarian, replace chicken with cooked lentils or chickpeas and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes