18 Delicious Quinoa Recipes with Chicken Healthy

Busy weeknights call for meals that are both nutritious and effortless, and our collection of 18 Delicious Quinoa Recipes with Chicken Healthy is here to save the day! Packed with protein and bursting with flavor, these dishes are perfect for anyone looking to whip up something wholesome without spending hours in the kitchen. Dive in and discover your next favorite meal that’s as good for you as it is tasty!

Lemon Garlic Chicken Quinoa Bowl

Just when you thought your weeknight dinners couldn’t get any easier, this Lemon Garlic Chicken Quinoa Bowl comes along to save the day. It’s packed with flavor, super nutritious, and ready in no time.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups low-sodium chicken broth, rich and flavorful
• 2 boneless, skinless chicken breasts, juicy and tender
• 2 tbsp extra virgin olive oil, rich and fruity
• 3 cloves garlic, minced and aromatic
• 1 lemon, zested and juiced, bright and tangy
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 cups baby spinach, fresh and vibrant
• 1/4 cup feta cheese, crumbled and creamy

Instructions

1. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
2. While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts, season with salt and pepper, and cook for 6-7 minutes per side, or until golden brown and cooked through. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
3. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 30 seconds, just until fragrant. Tip: Watch the garlic closely to prevent burning.
4. Add the cooked quinoa to the skillet with the garlic. Stir in the lemon zest, lemon juice, and baby spinach, cooking just until the spinach wilts, about 2 minutes. Tip: The residual heat from the quinoa will help wilt the spinach without overcooking it.
5. Slice the rested chicken and arrange it over the quinoa mixture. Sprinkle with crumbled feta cheese before serving.

Mmm, the combination of tangy lemon, savory garlic, and creamy feta makes every bite irresistible. Serve it warm for a cozy dinner or pack it cold for a satisfying lunch the next day.

Spicy Chicken and Quinoa Stuffed Peppers

Ever find yourself staring into the fridge, wondering how to spice up your weeknight dinner routine? These spicy chicken and quinoa stuffed peppers are your answer—packed with flavor, easy to make, and downright satisfying.

Ingredients

• 4 large bell peppers, any color, tops cut off and seeds removed
• 1 cup quinoa, rinsed and drained
• 2 cups chicken broth, low-sodium and rich in flavor
• 1 lb ground chicken, lean and finely textured
• 1 tbsp olive oil, extra virgin and fruity
• 1 small onion, diced finely
• 2 cloves garlic, minced fresh
• 1 tsp cumin, ground and aromatic
• 1 tsp chili powder, smoky and vibrant
• 1/2 tsp salt, fine and sea-derived
• 1/2 cup shredded cheese, sharp cheddar for a nice melt
• 1/4 cup fresh cilantro, chopped for a bright finish

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy and the broth is absorbed.
3. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft and fragrant, about 3 minutes.
4. Add ground chicken to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Stir in cumin, chili powder, and salt, mixing well to coat the chicken evenly. Cook for another minute to let the spices bloom.
6. Remove the skillet from heat. Fold in the cooked quinoa and half of the cilantro, combining everything thoroughly.
7. Stand the prepared bell peppers in a baking dish. Spoon the chicken and quinoa mixture into each pepper, packing it down lightly.
8. Sprinkle the tops with shredded cheese. Tip: For extra crispiness, broil for the last 2 minutes of baking.
9. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.
10. Garnish with the remaining cilantro before serving. Tip: Let them sit for 5 minutes after baking for easier handling.

Look at those beauties—each bite offers a juicy crunch from the pepper, a hearty filling, and a kick of spice. Serve them atop a bed of greens for a complete meal or alongside a cool dollop of sour cream to balance the heat.

Creamy Chicken and Quinoa Casserole

Zesty and comforting, this creamy chicken and quinoa casserole is the perfect dish to whip up when you’re craving something hearty yet healthy. You’ll love how the flavors meld together in every bite.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups low-sodium chicken broth, rich and flavorful
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp extra virgin olive oil, for sautéing
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup heavy cream, luxuriously thick
• 1 cup shredded sharp cheddar cheese, for a gooey melt
• 1/2 tsp smoked paprika, for a subtle kick
• Salt and freshly ground black pepper, to season
• 1/4 cup chopped fresh parsley, for a bright finish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
3. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until they’re golden brown and no longer pink inside, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add the onion and garlic to the skillet with the chicken, sautéing until the onion is translucent, about 3 minutes.
5. Stir in the heavy cream, cheddar cheese, and smoked paprika, cooking until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
6. Combine the cooked quinoa with the chicken mixture in the prepared baking dish, spreading it out evenly.
7. Bake for 20 minutes, or until the top is lightly golden and the casserole is bubbly. Tip: Let it sit for 5 minutes before serving to allow the flavors to meld.
8. Garnish with chopped fresh parsley before serving. Tip: For an extra crunch, sprinkle some toasted breadcrumbs on top.

Fluffy quinoa and tender chicken come together in a creamy, cheesy sauce that’s irresistibly comforting. Serve it with a side of steamed greens for a complete meal that’s as nutritious as it is delicious.

Quinoa Chicken Fried Rice

Alright, let’s dive into making this delicious Quinoa Chicken Fried Rice that’s sure to become a weeknight favorite. It’s a healthier twist on the classic fried rice, packed with protein and flavor.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 farm-fresh eggs, lightly beaten
• 1 cup frozen peas and carrots, thawed
• 3 cloves garlic, minced
• 2 tbsp low-sodium soy sauce
• 1 tsp finely ground black pepper
• 1/2 cup green onions, thinly sliced

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, until no longer pink in the center. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil. Pour in the beaten eggs and scramble until fully cooked, about 2 minutes. Remove from skillet and set aside with the chicken.
4. Add the peas and carrots to the skillet, sautéing for 2 minutes. Stir in the minced garlic and cook for another 30 seconds, until fragrant.
5. Return the cooked quinoa, chicken, and eggs to the skillet. Add the soy sauce and black pepper, stirring well to combine everything evenly. Cook for an additional 2 minutes to heat through.
6. Garnish with sliced green onions before serving.

Zesty and satisfying, this Quinoa Chicken Fried Rice has a perfect balance of textures—chewy quinoa, tender chicken, and crisp veggies. Serve it in a bowl with a sprinkle of extra green onions or a dash of hot sauce for an extra kick.

Chicken Quinoa Soup with Vegetables

You know those days when you crave something hearty yet healthy? This chicken quinoa soup with vegetables is your go-to, packed with protein and veggies for a comforting meal.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup uncooked quinoa, rinsed
• 6 cups low-sodium chicken broth
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 2 cups fresh spinach leaves
• 1 tbsp fresh lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion, garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Tip: Don’t rush the veggies—letting them cook slowly builds flavor.
4. Add the chicken pieces. Cook for 5 minutes, until the chicken is no longer pink on the outside.
5. Stir in the quinoa, chicken broth, black pepper, and salt. Bring to a boil.
6. Reduce heat to low. Cover and simmer for 15 minutes, until the quinoa is tender and the chicken is cooked through.
7. Tip: Keep an eye on the quinoa—it’s done when you see the little tails sprout.
8. Remove from heat. Stir in the spinach and lemon juice until the spinach wilts.
9. Tip: The lemon juice brightens the soup—don’t skip it!

Now, this soup is a texture dream—tender chicken, fluffy quinoa, and just-right veggies. Serve it with a sprinkle of Parmesan or a side of crusty bread for dipping.

BBQ Chicken Quinoa Salad

Even if you’re not usually a salad person, this BBQ Chicken Quinoa Salad might just change your mind. It’s packed with flavor, texture, and everything you love about BBQ, but in a lighter, salad form.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 1 1/2 cups water
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup your favorite BBQ sauce, plus extra for drizzling
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 avocado, diced
• 1 lime, juiced

Instructions

1. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy. Tip: Let it sit covered for 5 minutes off the heat for perfect texture.
2. While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, smoked paprika, garlic powder, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center.
3. Add the BBQ sauce to the skillet with the chicken, stirring to coat evenly. Cook for an additional 2 minutes, then remove from heat.
4. In a large bowl, combine the cooked quinoa, BBQ chicken, cherry tomatoes, red onion, cilantro, and avocado. Drizzle with lime juice and toss gently to combine. Tip: For extra flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
5. Serve the salad with an extra drizzle of BBQ sauce on top. Tip: This salad is great warm, at room temperature, or even cold the next day.

Ready to dig in? The smoky BBQ chicken pairs perfectly with the fluffy quinoa and creamy avocado, while the lime juice adds a bright, fresh finish. Try serving it in lettuce cups for a fun, hands-on meal.

Quinoa and Chicken Stuffed Avocados

So, you’re looking for a dish that’s both nutritious and Instagram-worthy? These quinoa and chicken stuffed avocados are your answer. They’re packed with protein, creamy, and just the right amount of hearty.

Ingredients

• 1 cup cooked quinoa, fluffy and slightly cooled
• 1 cup shredded chicken, tender and juicy
• 2 ripe avocados, halved and pitted
• 1/4 cup diced red bell pepper, crisp and colorful
• 2 tbsp fresh lime juice, zesty and bright
• 1 tbsp chopped cilantro, fresh and fragrant
• 1/2 tsp ground cumin, warm and earthy
• Salt, to enhance all the flavors

Instructions

1. Preheat your oven to 350°F to get it ready for baking.
2. In a large bowl, mix the cooked quinoa, shredded chicken, diced red bell pepper, lime juice, cilantro, and ground cumin until well combined. Tip: For extra flavor, let the mixture sit for 10 minutes before stuffing the avocados.
3. Scoop out a little avocado flesh from each half to make more room for the filling, then sprinkle the avocados with salt.
4. Evenly divide the quinoa and chicken mixture among the avocado halves, packing it gently. Tip: Overfilling is better than underfilling—the stuffing will settle as it bakes.
5. Place the stuffed avocados on a baking sheet and bake for 15 minutes, or until the filling is heated through and the avocados are slightly softened. Tip: For a golden top, broil for the last 2 minutes.

Perfect for a light lunch or a fancy appetizer, these stuffed avocados offer a delightful contrast between the creamy avocado and the hearty filling. Serve them on a bed of greens for an extra pop of color and crunch.

Chicken Quinoa Meatballs with Marinara

Ever find yourself craving something hearty yet healthy? These Chicken Quinoa Meatballs with Marinara are your answer, packed with protein and flavor, perfect for a cozy dinner.

Ingredients

• 1 lb ground chicken (preferably organic, for better flavor)
• 1 cup cooked quinoa (fluffy and slightly cooled)
• 1/2 cup grated Parmesan cheese (freshly grated, for maximum meltiness)
• 1 large farm-fresh egg (lightly beaten)
• 2 cloves garlic (minced, for a pungent kick)
• 1/4 cup fresh basil (chopped, for a bright, herby note)
• 1/2 tsp sea salt (fine, for even seasoning)
• 1/4 tsp finely ground black pepper (for a subtle heat)
• 1 tbsp rich extra virgin olive oil (for frying)
• 2 cups marinara sauce (homemade or your favorite store-bought brand)

Instructions

1. In a large mixing bowl, combine the ground chicken, cooked quinoa, Parmesan cheese, egg, minced garlic, chopped basil, sea salt, and black pepper. Mix gently until just combined—overmixing can make the meatballs tough.
2. Heat the olive oil in a large skillet over medium heat (350°F) until shimmering. This ensures a nice sear on the meatballs.
3. Form the mixture into 1.5-inch balls (about the size of a golf ball) and place them in the skillet. Don’t overcrowd the pan; cook in batches if necessary.
4. Cook the meatballs for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Use a meat thermometer for accuracy.
5. Pour the marinara sauce over the meatballs, reduce the heat to low, and simmer for 10 minutes to let the flavors meld. Stir occasionally to prevent sticking.

Golden and juicy, these meatballs are a delightful mix of tender chicken and nutty quinoa, all smothered in a tangy marinara. Serve them over zucchini noodles for a low-carb twist or alongside a crisp salad for a complete meal.

Quinoa Chicken Chili

So, you’re looking for a hearty, healthy dish that’s packed with flavor and easy to whip up? This quinoa chicken chili is your go-to for a cozy night in or a meal prep superstar.

Ingredients

• 1 lb boneless, skinless chicken breasts, diced into bite-sized pieces
• 1 cup quinoa, rinsed and drained
• 2 tbsp rich extra virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (15 oz) fire-roasted diced tomatoes, with juices
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans, rinsed and drained
• 2 cups low-sodium chicken broth
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced chicken, cooking until lightly browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in the onion, garlic, and red bell pepper, cooking until softened, about 3 minutes.
4. Add the quinoa, diced tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin, smoked paprika, black pepper, and sea salt. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until the quinoa is tender and the chili has thickened. Tip: Stir occasionally to prevent sticking.
6. Remove from heat and stir in the fresh cilantro and lime juice. Tip: The lime juice brightens the flavors, so don’t skip it!

This chili is a delightful mix of textures, from the tender chicken to the fluffy quinoa and creamy beans. Serve it with a dollop of Greek yogurt or avocado slices for an extra layer of richness.

Garlic Butter Chicken and Quinoa Skillet

Unbelievably easy and packed with flavor, this one-pan wonder is your ticket to a delicious, hassle-free dinner. You’ll love how the garlic butter melds with the juicy chicken and fluffy quinoa.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup uncooked quinoa, rinsed well
• 2 cups low-sodium chicken broth, warm
• 4 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice

Instructions

1. Heat 2 tbsp butter in a large skillet over medium-high heat until melted and slightly bubbly.
2. Add the chicken pieces, seasoning them with smoked paprika, sea salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until golden brown.
3. Push the chicken to one side of the skillet. Add the remaining 2 tbsp butter and minced garlic to the empty side. Sauté for 1 minute until fragrant.
4. Stir in the rinsed quinoa, ensuring it’s well coated with the garlic butter. Pour in the warm chicken broth, bringing the mixture to a gentle boil.
5. Reduce heat to low, cover the skillet, and simmer for 15 minutes. Avoid peeking to keep the steam in.
6. After 15 minutes, remove the skillet from heat. Let it sit covered for 5 minutes to allow the quinoa to fluff up.
7. Drizzle with fresh lemon juice and sprinkle chopped parsley over the top before serving.

Light and fluffy quinoa pairs perfectly with the tender, garlicky chicken, creating a dish that’s both comforting and nutritious. Try serving it with a side of steamed greens for a complete meal.

Chicken Quinoa Burrito Bowls

Zesty and packed with flavor, these Chicken Quinoa Burrito Bowls are your ticket to a satisfying meal that’s as nutritious as it is delicious. You’ll love how the tender chicken and fluffy quinoa come together with fresh toppings for a bowl that’s anything but boring.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp rich extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp finely ground black pepper
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. In a medium saucepan, combine the quinoa with 2 cups of water. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is fluffy and the water is absorbed. Tip: Let it sit covered for 5 minutes off the heat for extra fluffiness.
3. While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat.
4. Add the chicken pieces to the skillet, seasoning them with cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Tip: Don’t overcrowd the skillet to ensure each piece gets a nice sear.
5. Divide the cooked quinoa among four bowls. Top with the seasoned chicken, cherry tomatoes, avocado slices, and chopped cilantro. Tip: Squeeze fresh lime juice over each bowl for a bright, zesty finish.

Yum! The contrast of the warm, spiced chicken with the cool, creamy avocado and juicy tomatoes is irresistible. Serve these bowls with extra lime wedges on the side for those who love an extra tangy kick.

Quinoa Chicken Parmesan

Just when you thought chicken Parmesan couldn’t get any better, here comes a twist that’s both nutritious and delicious. You’re going to love this quinoa-crusted version that adds a crunchy, nutty layer to the classic dish.

Ingredients

• 1 cup uncooked quinoa, rinsed and dried
• 2 large, farm-fresh eggs, beaten
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper
• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 2 cups rich marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp rich extra virgin olive oil
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
2. In a shallow bowl, mix the quinoa, Parmesan cheese, garlic powder, oregano, salt, and pepper.
3. Dip each chicken breast into the beaten eggs, then coat thoroughly with the quinoa mixture.
4. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 3-4 minutes per side, until the quinoa crust is golden and crispy.
5. Transfer the chicken to the prepared baking dish. Spoon marinara sauce over each piece, then sprinkle with mozzarella cheese.
6. Bake for 15-20 minutes, until the cheese is bubbly and slightly browned.
7. Let the chicken rest for 5 minutes before serving. Garnish with fresh basil and extra Parmesan cheese.

Golden and crispy on the outside, tender and juicy on the inside, this quinoa chicken Parmesan is a game-changer. Serve it over a bed of spaghetti or with a side of roasted veggies for a complete meal that’s sure to impress.

Chicken and Quinoa Stir Fry

Wondering what to whip up for a quick, nutritious dinner tonight? You’re in luck! This Chicken and Quinoa Stir Fry is packed with flavor, easy to make, and sure to satisfy.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp rich extra virgin olive oil
• 1 cup fresh broccoli florets, crisp and vibrant
• 1 red bell pepper, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 cup green onions, sliced
• 1/2 tsp finely ground black pepper

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-7 minutes, until golden and no longer pink inside. Remove from skillet and set aside.
3. In the same skillet, add broccoli and red bell pepper. Stir-fry for 3-4 minutes until vegetables are crisp-tender.
4. Add garlic and ginger to the skillet, cooking for 1 minute until fragrant.
5. Return the chicken to the skillet. Add cooked quinoa, soy sauce, honey, sesame oil, and black pepper. Stir well to combine and heat through for 2-3 minutes.
6. Garnish with green onions before serving.

Dig into this delightful stir fry where the tender chicken and fluffy quinoa perfectly complement the crisp veggies. The sweet and savory sauce ties everything together for a meal that’s as satisfying as it is healthy. Try serving it in a bowl with extra green onions and a drizzle of sesame oil for an extra flavor boost.

Quinoa Crusted Chicken Tenders

Ever crave something crispy yet healthy? These quinoa crusted chicken tenders are your answer, offering a perfect crunch without the guilt.

Ingredients

• 1 cup quinoa, rinsed and dried for a crispier crust
• 1 lb chicken tenders, patted dry to ensure the coating sticks
• 1/2 cup all-purpose flour, for a light dusting
• 2 large farm-fresh eggs, beaten for binding
• 1 tsp garlic powder, for a flavorful kick
• 1/2 tsp sea salt, finely ground for seasoning
• 1/4 tsp freshly ground black pepper, for a subtle heat
• 2 tbsp rich extra virgin olive oil, for frying

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the quinoa, garlic powder, sea salt, and black pepper.
3. Dust each chicken tender lightly with flour, shaking off any excess.
4. Dip the floured tenders into the beaten eggs, ensuring they’re fully coated.
5. Coat the tenders in the quinoa mixture, pressing gently to adhere.
6. Heat olive oil in a large skillet over medium-high heat until shimmering.
7. Fry the tenders for 2-3 minutes per side until golden brown, then transfer to the baking sheet.
8. Bake for 10-12 minutes, until the chicken is cooked through and the crust is crispy.
9. Let them rest for 5 minutes before serving to lock in the juices.

Golden and crispy on the outside, tender and juicy on the inside, these quinoa crusted chicken tenders are a game-changer. Serve them with a side of honey mustard or atop a fresh salad for a complete meal.

Chicken Quinoa Veggie Bake

Feeling like you need a hearty, healthy dish that’s as easy to make as it is delicious? This Chicken Quinoa Veggie Bake is your answer. Packed with protein and veggies, it’s a one-pan wonder that’ll have everyone asking for seconds.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups low-sodium chicken broth, rich and flavorful
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups fresh broccoli florets, crisp and green
• 1 cup shredded sharp cheddar cheese, melty and golden
• 1 tbsp extra virgin olive oil, rich and fruity
• 1 tsp garlic powder, aromatic and punchy
• 1/2 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
3. While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, seasoning with garlic powder, sea salt, and black pepper. Cook for 5-7 minutes, until the chicken is no longer pink in the center.
4. Spread the cooked quinoa evenly in the prepared baking dish. Top with the cooked chicken and broccoli florets. Sprinkle the shredded cheddar cheese over the top.
5. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
6. Let the bake sit for 5 minutes before serving to allow the flavors to meld together beautifully.

After baking, you’ll love how the quinoa soaks up all the flavors, creating a dish that’s both nutritious and comforting. Serve it with a side of crisp green salad for a complete meal that’s sure to impress.

Quinoa Chicken Enchiladas

You’re going to love these quinoa chicken enchiladas—they’re packed with flavor, easy to make, and perfect for a cozy dinner. Let’s dive right in!

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups shredded cooked chicken, tender and juicy
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, sweet and crisp
• 1/2 cup red onion, finely diced
• 1 tsp ground cumin, warm and aromatic
• 1 tsp chili powder, smoky and slightly spicy
• 1/2 tsp garlic powder, pungent and savory
• 1 cup enchilada sauce, rich and tangy
• 8 whole wheat tortillas, soft and pliable
• 1 cup shredded Monterey Jack cheese, creamy and melty
• Fresh cilantro, chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a medium saucepan, cook the quinoa according to package instructions, then fluff with a fork and let it cool slightly.
3. In a large bowl, combine the cooked quinoa, shredded chicken, black beans, corn, red onion, cumin, chili powder, and garlic powder. Mix well to ensure even seasoning.
4. Warm the tortillas in the microwave for 20 seconds to make them easier to roll.
5. Spread 1/4 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.
6. Spoon about 1/2 cup of the quinoa-chicken mixture onto each tortilla, roll tightly, and place seam-side down in the dish.
7. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with Monterey Jack cheese.
8. Bake for 20-25 minutes, or until the cheese is bubbly and golden.
9. Garnish with fresh cilantro before serving.

With a satisfying crunch from the veggies and a creamy, cheesy topping, these enchiladas are a crowd-pleaser. Try serving them with a dollop of sour cream or a side of avocado slices for extra indulgence.

One Pot Chicken and Quinoa

Wondering what to make for dinner that’s healthy, hearty, and hassle-free? You’ve got to try this one pot chicken and quinoa—it’s a game-changer for busy weeknights.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup uncooked quinoa, rinsed well
• 2 cups low-sodium chicken broth, simmering
• 1 cup diced carrots, crisp and colorful
• 1 cup frozen peas, sweet and tender
• 2 cloves garlic, minced finely
• 1 tsp smoked paprika, warm and aromatic
• Salt and freshly ground black pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the chicken pieces, seasoning with salt and pepper, and cook until golden brown, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Stir in the garlic and smoked paprika, cooking until fragrant, about 30 seconds.
4. Add the quinoa, carrots, and peas to the pot, stirring to combine with the chicken and spices.
5. Pour in the simmering chicken broth, bringing the mixture to a boil. Tip: Using simmering broth helps maintain the cooking temperature.
6. Reduce heat to low, cover, and let simmer for 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Tip: Resist the urge to peek—keeping the lid on ensures even cooking.
7. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

Just like that, you’ve got a dish that’s bursting with textures—tender chicken, fluffy quinoa, and crisp veggies. Serve it up with a sprinkle of fresh herbs or a squeeze of lemon for an extra zing.

Quinoa Chicken Caesar Salad

Craving something fresh yet filling? You’re in for a treat with this Quinoa Chicken Caesar Salad, a perfect blend of hearty and healthy that’ll keep you coming back for more.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 boneless, skinless chicken breasts, patted dry
• 3 tbsp rich extra virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup creamy Caesar dressing
• 2 cups chopped romaine lettuce, crisp and fresh
• 1/2 cup cherry tomatoes, halved and juicy
• 1/4 cup croutons, golden and crunchy
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Season the chicken breasts with sea salt and black pepper, then drizzle with 1 tbsp of olive oil.
3. Bake the chicken for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.
4. While the chicken cooks, bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
5. In a large bowl, combine the cooked quinoa, romaine lettuce, cherry tomatoes, and croutons.
6. Add the Caesar dressing and remaining olive oil to the bowl, tossing gently to coat everything evenly.
7. Top the salad with sliced chicken and sprinkle with Parmesan cheese.
8. Tip: For extra flavor, toast the croutons in a dry pan over medium heat for 2-3 minutes before adding them to the salad.
9. Tip: Let the quinoa cool slightly before mixing to keep the lettuce crisp.
10. Tip: Use a meat thermometer to ensure the chicken is perfectly cooked without drying out.

You’ll love the contrast of textures here—the creamy dressing clings to the fluffy quinoa and crisp lettuce, while the juicy chicken and crunchy croutons add depth. Try serving it in a hollowed-out romaine heart for a fun, edible bowl!

Conclusion

Exploring these 18 delicious quinoa recipes with chicken is a fantastic way to bring healthy, flavorful meals to your table. Whether you’re looking for quick weeknight dinners or something special for the weekend, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!

Bella Bacinos