Name: Savory Chicken and Quinoa
Ingredients: 1.5 lbs Boneless, Skinless Chicken Thighs (or Breasts): Cut into 1-inch cubes. Thighs offer more flavor and moisture, but breasts are a leaner option.; 1 tbsp Olive Oil: Extra virgin, for sautéing and adding healthy fats.; 1 large Onion: Finely chopped. Forms the aromatic base of the dish.; 2 cloves Garlic: Minced. Adds a pungent, savory depth.; 1 Red Bell Pepper: Chopped. For sweetness, color, and Vitamin C.; 1 Green Bell Pepper: Chopped. Adds a slightly more earthy flavor and more color.; 1 cup Uncooked Quinoa: Rinsed thoroughly under cold water. The star grain, providing complete protein and fiber.; 2 cups Chicken Broth: Low sodium is preferred, to control the saltiness. Used to cook the quinoa and infuse flavor.; 1 tsp Dried Oregano: For a classic Mediterranean herbaceous note.; 1 tsp Dried Basil: Adds a sweet, slightly peppery aroma.; 1/2 tsp Smoked Paprika: Lends a subtle smoky flavor and rich color.; 1/4 tsp Red Pepper Flakes (optional): For a gentle kick of heat. Adjust to your preference.; Salt and Black Pepper: To taste. Essential for enhancing all the flavors.; 1/2 cup Frozen Peas: Added towards the end for a pop of green and sweetness.; 1/4 cup Fresh Parsley: Chopped, for garnish and a fresh, clean finish.; 1 Lemon: Cut into wedges, for serving. A squeeze of fresh lemon juice brightens the dish.

Ingredients

Scale

1.5 lbs Boneless, Skinless Chicken Thighs (or Breasts): Cut into 1-inch cubes. Thighs offer more flavor and moisture, but breasts are a leaner option.
1 tbsp Olive Oil: Extra virgin, for sautéing and adding healthy fats.
1 large Onion: Finely chopped. Forms the aromatic base of the dish.
2 cloves Garlic: Minced. Adds a pungent, savory depth.
1 Red Bell Pepper: Chopped. For sweetness, color, and Vitamin C.
1 Green Bell Pepper: Chopped. Adds a slightly more earthy flavor and more color.
1 cup Uncooked Quinoa: Rinsed thoroughly under cold water. The star grain, providing complete protein and fiber.
2 cups Chicken Broth: Low sodium is preferred, to control the saltiness. Used to cook the quinoa and infuse flavor.
1 tsp Dried Oregano: For a classic Mediterranean herbaceous note.
1 tsp Dried Basil: Adds a sweet, slightly peppery aroma.
1/2 tsp Smoked Paprika: Lends a subtle smoky flavor and rich color.
1/4 tsp Red Pepper Flakes (optional): For a gentle kick of heat. Adjust to your preference.
Salt and Black Pepper: To taste. Essential for enhancing all the flavors.
1/2 cup Frozen Peas: Added towards the end for a pop of green and sweetness.
1/4 cup Fresh Parsley: Chopped, for garnish and a fresh, clean finish.
1 Lemon: Cut into wedges, for serving. A squeeze of fresh lemon juice brightens the dish.

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Instructions

Prepare the Chicken: Pat the cubed chicken dry with paper towels. Season generously with salt, black pepper, smoked paprika, dried oregano, and dried basil. Toss to ensure the chicken is evenly coated.
Sauté Aromatics: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened and translucent.
Cook the Chicken: Add the seasoned chicken cubes to the skillet. Cook for 5-7 minutes, stirring occasionally, until browned on all sides. Don’t overcrowd the pan; cook in batches if necessary to ensure proper browning.
Add Vegetables and Garlic: Add the chopped red and green bell peppers to the skillet. Cook for another 3-4 minutes, stirring frequently, until they begin to soften. Stir in the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
Introduce Quinoa and Broth: Add the rinsed quinoa to the skillet. Stir for about a minute to toast it slightly, which enhances its nutty flavor. Pour in the chicken broth. Stir well, scraping up any browned bits from the bottom of the pan – these are packed with flavor!
Simmer: Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and let it simmer for 15-20 minutes, or until most of the liquid has been absorbed and the quinoa is tender. Avoid lifting the lid during this time, as it allows steam to escape.
Add Peas: Once the quinoa is cooked, stir in the frozen peas. Cover the skillet again and let it sit off the heat for 5 minutes. The residual heat will cook the peas perfectly while allowing the quinoa to fluff up further.
Finish and Serve: Fluff the chicken and quinoa mixture gently with a fork. Taste and adjust seasoning with salt and pepper if needed. Stir in the chopped fresh parsley. Serve hot, with lemon wedges on the side for squeezing over individual portions.

Nutrition

Serving Size: one normal portion
Calories: 500
Fat: 18g
Carbohydrates: 45g
Fiber: 9g
Protein: 40g