Chicken Broccoli Quinoa

A hearty one-pan quinoa skillet with chicken, broccoli, bell pepper, pecans and cranberries.

Prep Time 10

Cook Time 25

Total Time 35

Servings 8 servings

1 1/2 pounds boneless skinless chicken breast
1 1/4 cups dried quinoa
3 1/2–4 cups chicken broth
2 cups small broccoli florets
1 bell pepper (yellow or orange), seeded and chopped
4 cloves garlic, minced
1 cup pecan pieces
3/4 cup dried cranberries
3/4 cup chopped scallions
1 tablespoon olive oil
1/2 teaspoon crushed red pepper
salt and pepper to taste; recipe uses 1/2 tsp salt and 1/4 tsp black pepper during cooking

Heat a large skillet or sauté pan over medium-high heat and add the olive oil.
Add the chopped bell pepper and sauté 2 minutes, then add the broccoli florets and sauté another 3–4 minutes until partially softened; remove the vegetables from the skillet and set aside.
In the same skillet, add the whole chicken breasts, minced garlic, dried quinoa, 3 1/2 cups chicken broth, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper; stir to combine and bring to a simmer.
Lower the heat once simmering and cook until the chicken is cooked through, the broth is mostly absorbed, and the quinoa spirals have separated, about 18–20 minutes; add up to another 1/2 cup broth if the pan becomes too dry.
Remove the chicken to a cutting board, chop or slice it, then return it to the skillet.
Toss in the sautéed vegetables, pecan pieces, dried cranberries, and chopped scallions; stir to combine and taste, adjusting salt and pepper as needed.
Serve warm.

If you have leftover cooked chicken or turkey, chop and add it at the end instead of cooking whole breasts.