Chicken and Broccoli Skillet with Quinoa

Name: Chicken and Broccoli Skillet with Quinoa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
Cuisine: Chinese
Ingredients: 1 tablespoon olive oil; 1.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces); 1 yellow onion (chopped); 2 clove garlic (minced); 4 cup broccoli florets; 0.25 cup low-sodium soy sauce; 2 tablespoon rice vinegar; 1 teaspoon fresh ginger (grated); 1.5 cup quinoa (uncooked); 3 cup vegetable broth (low-sodium); 0.5 teaspoon black pepper (freshly ground)

A flavorful and complete one-pan meal featuring tender chicken pieces and vibrant broccoli florets tossed in a light ginger-soy sauce, served over fluffy quinoa.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 5
Cuisine: Chinese
Difficulty: Easy
Cost: $3.31/serving

Dietary

Low-Sugar
Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1.25 pound chicken breast (boneless, skinless, cut into 1-inch pieces)
1 yellow onion (chopped)
2 clove garlic (minced)
4 cup broccoli florets
0.25 cup low-sodium soy sauce
2 tablespoon rice vinegar
1 teaspoon fresh ginger (grated)
1.5 cup quinoa (uncooked)
3 cup vegetable broth (low-sodium)
0.5 teaspoon black pepper (freshly ground)

Instructions

Cook quinoa: In a medium saucepan, combine 1 1/2 cups uncooked quinoa with 3 cups water or low-sodium vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let stand 5 minutes, then fluff with a fork.
While quinoa cooks, prepare chicken and vegetables. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the 1 1/4 pounds chicken breast pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through. Remove chicken from the skillet and set aside.
Add 1 chopped yellow onion to the skillet and sauté for 3-4 minutes until softened. Stir in the 2 minced garlic cloves and 4 cups broccoli florets. Cook for 3-5 minutes, until broccoli is tender-crisp.
In a small bowl, whisk together the 1/4 cup low-sodium soy sauce, 2 tablespoons rice vinegar, and 1 teaspoon grated fresh ginger. Pour the sauce over the vegetables in the skillet. Return the cooked chicken to the skillet.
Stir everything to combine and heat through for 1-2 minutes. Season with 1/2 teaspoon black pepper. Serve the chicken and broccoli skillet over the fluffy quinoa.

Notes

Leftovers store well in an airtight container for up to 3 days. For a little extra heat, a pinch of red pepper flakes can be added to the sauce.

Nutrition (per serving)

Calories: 420
Protein: 39.5 g
Carbohydrates: 44.2 g
Fat: 10.5 g
Fiber: 6.8 g
Sodium: 390 mg
Saturated Fat: 2.2 g
Sugar: 3.1 g
Cholesterol: 88 mg