📋 One Pan Chicken and Quinoa
One pan chicken and quinoa healthy dinner that cooks entirely on the stovetop. It's packed with flavour, protein, and veggies, ready in an hour, with minimal cleanup so perfect for busy weeknights!
Servings 6
Calories 253kcal
Equipment
Ingredients
- 500 g chicken mince
- 1 large onion diced
- 1 clove garlic crushed
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon chilli powder
- 70 g frozen sweetcorn
- 1 x 400g tin chopped tomatoes
- 1 tablespoon tomato paste
- 120 g quinoa rinsed
- 250 ml chicken stock
- ½ teaspoon salt
- ¼ teaspoon pepper
- Grated cheese for garnish optional
Instructions
- Heat a large casserole pot or deep non-stick pan over a medium heat. Add the chicken mince and cook for about 5 minutes, stirring frequently, until browned. Remove with a slotted spoon and set aside, leaving the juices in the pan.
- Add the onion, garlic, red and green peppers to the pan and sauté for about 5 minutes, or until softened.
- Stir in the cumin, paprika, and chilli powder, cooking for 1 minute until fragrant.
- Add the sweetcorn, chopped tomatoes, rinsed quinoa, chicken stock, salt and pepper, then return the cooked chicken mince to the pan. Stir well to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low. Simmer for 15–20 minutes, or until the quinoa is cooked and the liquid has been absorbed. Stir occasionally to prevent sticking.
- Once done, remove from heat and let sit, for 5 minutes to allow the quinoa to finish steaming. Fluff with a fork, garnish with grated cheese and serve hot.
Nutrition
Calories: 253kcal | Carbohydrates: 24g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 433mg | Potassium: 896mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1036IU | Vitamin C: 51mg | Calcium: 52mg | Iron: 3mg