Quinoa with Chicken
Shannon Clark
Shannon Clark
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348 Calories
17 g Carbs
46 g Protein
11 g Fat
Total Time
4 servings

If fish doesn't float your boat, consider grilled chicken breast and quinoa. Quinoa is hearty, and contains more protein than most other grains. It's also rife with fiber, a necessary nutrient for long-term health support.


  • 1 cup quinoa, cooked
  • 2 cup chicken bone broth
  • 2 tbsp olive oil
  • 1 tsp garlic, pureed
  • 1 whole onion, finely diced
  • 2 piece chicken breast
  • 1 whole zucchini, sliced
  • 1 whole green pepper, chopped
  • 2 whole stalk celery, finely diced
  • 1 tbsp onion flakes

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  1. In a large pot over medium heat, bring the quinoa and chicken broth to a boil.
  2. Reduce the heat and allow to simmer for about 12 minutes or until the quinoa is fluffy and the broth is absorbed.
  3. Heat one tbsp of the oil in a large skillet and then add garlic, onion, zucchini, pepper and celery.
  4. Cook for 2-3 minutes or until tender, and remove.
  5. Heat the second tbsp of olive oil in the pan, then add chicken breasts, cooking for 5-8 minutes, stirring occasionally.
  6. Place the removed vegetables and quinoa back in the pan and add in onion flakes and any other spices you desire.
  7. Cook for 1-2 more minutes to allow the flavors to blend.

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