Description
A flavorful, all-in-one skillet meal featuring tender chicken breasts simmered in garlic‑butter sauce with protein‑packed quinoa and veggies.
Ingredients
- 2 large boneless, skinless chicken breasts
- 2 tbsp garlic butter
- 1 tbsp olive oil
- 1 cup dry quinoa, rinsed
- 2 cups low‑sodium chicken broth
- 1 cup mixed vegetables (e.g., broccoli florets, zucchini, bell pepper), chopped
- ½ lemon (juice).
- Fresh parsley or thyme, chopped, for garnish
- Salt and pepper, to taste
Instructions
- Season chicken breasts with salt and pepper.
- Heat olive oil in a large pot over medium heat. Add chicken and sear until golden, about 5 minutes per side; remove and set aside.
- In the same pot, melt garlic butter. Add mixed vegetables and sauté for 2‑3 minutes.
- Add quinoa and stir to coat in garlic butter.
- Pour in chicken broth, return chicken to the pot, cover, and bring to a boil.
- Reduce heat to low and simmer, covered, for 20‑25 minutes, until quinoa is tender and liquid is absorbed.
- Remove chicken, fluff quinoa, squeeze in lemon juice, and stir.
- Serve chicken over quinoa, garnished with fresh parsley or thyme.
Notes
- Use chicken thighs instead of breasts for richer flavor.
- Stir in extra garlic butter or a splash of olive oil before serving for extra richness.
- Add a pinch of red pepper flakes for heat.
- Leftovers refrigerate up to 3 days; reheat with a splash of broth.