Ingredients
Scale
- 1 lb (450 g) chicken breast, diced
- 2 cups (300 g) mixed vegetables (broccoli, bell peppers, carrots)
- 2 tablespoons (30 ml) olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup (240 ml) low-sodium chicken broth
- 1 cup (200 g) quinoa, rinsed
- 2 cups (480 ml) water
Instructions
- Preheat the oven to 400°F (200°C).
- In a large oven-safe skillet, heat olive oil over medium heat, then add garlic and sauté until fragrant.
- Add the diced chicken and cook until browned, about 5-7 minutes.
- Add mixed vegetables, oregano, salt, and pepper, and stir until well combined.
- Pour in the chicken broth and bring to a boil.
- Stir in quinoa and water, then reduce heat, cover, and simmer for 15 minutes until quinoa is fluffy.
- Remove from heat and let stand for 5 minutes before serving.
Notes
- Feel free to substitute your favorite veggies.
- For extra flavor, marinate the chicken before cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: clean eating, easy dinner recipes, healthy meals