Quick Chicken and Vegetable Quinoa Skillet
A balanced and robust dinner featuring lean chicken breast stir-fried with a mix of seasonal vegetables and fluffy quinoa, providing warmth and nutrition for a winter evening.
Ingredients
- Chicken Breast220 g
- Quinoa50 g
- Broccoli100 g
- Carrot50 g
- Onion50 g
- Garlic1 clove
- Olive Oil5 g
- Salt0.3 tsp
- Black Pepper0.3 tsp
- Vegetable Broth125 ml
- Soy Sauce1 tsp
Instructions
- 1Step 1
Step 1: Rinse the quinoa thoroughly under cold water. In a small saucepan, combine the rinsed quinoa with 125ml of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
- 2Step 2
Step 2: While quinoa cooks, dice the chicken breast into 1-inch pieces. Chop the broccoli into florets, thinly slice the carrot, and finely chop the onion and garlic.
- 3Step 3
Step 3: Heat the olive oil in a large skillet or frying pan over medium-high heat. Add the diced chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.
- 4Step 4
Step 4: Add the chopped onion, sliced carrot, and minced garlic to the same skillet. Cook for 3-4 minutes until the onion softens. Add the broccoli florets and cook for another 3-5 minutes until tender-crisp.
- 5Step 5
Step 5: Return the cooked chicken to the skillet. Stir in the soy sauce, salt, and black pepper. Toss everything together to combine.
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