22 Delicious Quinoa and Chicken Recipes for Healthy Eating

Now, who’s ready to transform their weeknight dinners with a powerhouse duo? Quinoa and chicken come together in these 22 mouthwatering recipes that promise not just a feast for your taste buds but a boost for your health too. Whether you’re craving something quick, comforting, or packed with flavor, we’ve got you covered. Dive in and discover your next favorite meal!

Quinoa and Chicken Stuffed Peppers

Now is the perfect time to whip up something both nutritious and delicious. Quinoa and Chicken Stuffed Peppers are a hearty, flavorful dish that’s as easy to make as it is satisfying.

Ingredients

• 4 large bell peppers, any color (I love using a mix for color)
• 1 cup quinoa, rinsed (white or red quinoa works best here)
• 2 cups chicken broth (homemade gives the best flavor)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 lb ground chicken (lean for less grease)
• 1 small onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh is always better)
• 1 tsp cumin (toasted and ground if you have time)
• 1/2 tsp smoked paprika (adds a nice depth)
• 1 cup shredded cheese (cheddar or Monterey Jack melts beautifully)
• Salt and pepper to taste (I like a generous pinch of each)

Instructions

1. Preheat oven to 375°F. This ensures even cooking.
2. Cut tops off bell peppers; remove seeds and membranes. Keep the bottoms intact.
3. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Letting steam build is key.
4. Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until soft, about 3 minutes.
5. Add ground chicken, cumin, smoked paprika, salt, and pepper. Cook until chicken is no longer pink, about 5 minutes. Tip: Break up the chicken into small pieces for even cooking.
6. Fluff quinoa with a fork; stir into chicken mixture. Add half the cheese; mix well.
7. Stuff peppers with quinoa-chicken mixture. Place in a baking dish.
8. Sprinkle remaining cheese on top. Cover with foil; bake for 25 minutes. Remove foil; bake another 10 minutes until cheese is bubbly. Tip: For a golden top, broil for the last 2 minutes.

Cheesy, savory, and with a slight crunch from the peppers, these stuffed peppers are a crowd-pleaser. Serve with a dollop of sour cream or avocado slices for extra creaminess.

Lemon Garlic Chicken with Quinoa

Nothing beats a quick, flavorful meal after a long day. Lemon Garlic Chicken with Quinoa is your go-to for a healthy, satisfying dinner.

Ingredients

• 2 boneless, skinless chicken breasts (I like to pound them to even thickness for uniform cooking)
• 1 cup quinoa (rinsed well to avoid bitterness)
• 2 cups chicken broth (homemade or low-sodium store-bought works)
• 3 cloves garlic, minced (fresh is best for that punchy flavor)
• 1 lemon, zested and juiced (Meyer lemons add a sweet twist)
• 2 tbsp extra virgin olive oil (my kitchen staple for sautéing)
• 1 tsp dried oregano (crush between fingers to release oils)
• Salt and freshly ground black pepper (to season, but measure with your heart)

Instructions

1. Preheat oven to 375°F (190°C). A reliable oven thermometer ensures accuracy.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Swirl to coat.
3. Season chicken breasts with salt, pepper, and oregano. Sear for 3-4 minutes per side until golden. Tip: Don’t move them much for a perfect crust.
4. Remove chicken; set aside. In same skillet, sauté garlic for 30 seconds until fragrant.
5. Add quinoa, broth, lemon zest, and juice. Stir, scraping up browned bits for extra flavor.
6. Nestle chicken back into skillet. Bring to a simmer, then cover and transfer to oven.
7. Bake for 25 minutes until quinoa is fluffy and chicken reaches 165°F (74°C). Tip: Let rest 5 minutes before serving.
8. Fluff quinoa with a fork. Adjust seasoning if needed. Tip: A squeeze of fresh lemon brightens everything up.

Light, lemony, and packed with garlicky goodness, this dish shines with a side of roasted veggies. The quinoa soaks up all the delicious juices, making every bite a delight.

Quinoa Chicken Fried Rice

Craving a twist on classic fried rice? This quinoa chicken fried rice swaps grains for a protein-packed punch.

Ingredients

• 1 cup quinoa, rinsed (I find rinsing removes any bitterness)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 2 eggs, beaten (room temp eggs blend better)
• 1 cup diced chicken breast (pre-cooked saves time)
• 1/2 cup frozen peas and carrots (no need to thaw)
• 2 tbsp soy sauce (low sodium works great)
• 1 clove garlic, minced (fresh is best)
• 1/2 tsp ginger powder (or fresh for extra zing)

Instructions

1. Heat olive oil in a large skillet over medium-high heat (375°F).
2. Add beaten eggs, scramble for 1 minute until just set. Remove and set aside.
3. In the same skillet, add diced chicken, cook for 2 minutes until slightly browned.
4. Stir in garlic and ginger, cook for 30 seconds until fragrant.
5. Add quinoa, peas, and carrots. Stir-fry for 3 minutes.
6. Pour in soy sauce, mix well to coat everything evenly.
7. Return scrambled eggs to the skillet, combine gently.
8. Cook for another 2 minutes, stirring occasionally.

Fluffy quinoa and tender chicken create a satisfying bite. Serve in bowls with a sprinkle of green onions for a fresh crunch.

Chicken and Quinoa Soup

Brimming with protein and flavor, this Chicken and Quinoa Soup is a hearty, healthy meal that comes together in no time.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 cup diced onion (yellow onions work best here)
• 2 cloves garlic, minced (fresh is key for that punch)
• 1 lb chicken breast, cubed (I prefer organic for tenderness)
• 1 cup quinoa, rinsed (rinsing removes bitterness)
• 4 cups chicken broth (homemade elevates the dish)
• 1 cup diced carrots (adds a sweet crunch)
• 1 tsp salt (adjust based on broth saltiness)
• 1/2 tsp black pepper (freshly ground for best taste)
• 1/2 cup chopped parsley (for a fresh finish)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add cubed chicken breast, cooking until no longer pink, about 5 minutes.
5. Pour in rinsed quinoa, chicken broth, and diced carrots.
6. Season with salt and black pepper, then bring to a boil.
7. Reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender.
8. Stir in chopped parsley just before serving for a burst of color and flavor.

Silky quinoa and tender chicken make each spoonful satisfying. Serve with a squeeze of lemon for a bright twist or top with avocado slices for creaminess.

Quinoa Chicken Salad with Avocado

Filling yet refreshing, this quinoa chicken salad with avocado is a perfect balance of protein and healthy fats. Ideal for meal prep or a quick lunch, it’s as nutritious as it is delicious.

Ingredients

– 1 cup quinoa (I always rinse mine for a fluffier texture)
– 2 cups water
– 1 lb chicken breast (boneless, skinless for ease)
– 1 tbsp olive oil (extra virgin is my go-to for its flavor)
– 1 ripe avocado, diced (wait until it’s just soft to the touch)
– 1/2 cup cherry tomatoes, halved (I like them for a burst of color and sweetness)
– 1/4 cup red onion, finely chopped (soak in cold water for 10 minutes to mellow the bite)
– 2 tbsp lime juice (freshly squeezed makes all the difference)
– Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water until the water runs clear to remove any bitterness.
2. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Letting the steam do its work is key.
4. Remove from heat and let it sit, covered, for 5 minutes. Then fluff with a fork.
5. While the quinoa cooks, heat olive oil in a skillet over medium-high heat. Season the chicken breast with salt and pepper.
6. Cook the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let it rest for 5 minutes before slicing to keep it juicy.
7. In a large bowl, combine the cooked quinoa, diced avocado, cherry tomatoes, and red onion.
8. Slice the chicken into strips and add to the bowl. Drizzle with lime juice and toss gently to combine. Tip: Add the avocado last to prevent it from getting too mushy.
The salad is hearty with a creamy texture from the avocado and a tangy kick from the lime. Serve it in a hollowed-out avocado half for an Instagram-worthy presentation.

Spicy Chicken and Quinoa Bowls

Filling yet light, these Spicy Chicken and Quinoa Bowls pack a punch of flavor and nutrition. Perfect for meal prep or a quick dinner, they’re customizable to your heat preference.

Ingredients

• 1 cup quinoa (rinsed well—trust me, it makes a difference)
• 2 cups water (for fluffier quinoa)
• 1 lb chicken breast (diced into bite-sized pieces for even cooking)
• 2 tbsp olive oil (extra virgin is my go-to for its flavor)
• 1 tbsp chili powder (adjust based on your spice tolerance)
• 1 tsp cumin (for that smoky depth)
• 1/2 tsp salt (I prefer sea salt for its minerals)
• 1 avocado (sliced, for creaminess)
• 1/2 cup corn (fresh or frozen, but I love the char from grilled)
• 1/4 cup cilantro (chopped, for a fresh finish)

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil over high heat.
2. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Letting the steam do its work is key.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
4. While quinoa cooks, heat olive oil in a large skillet over medium-high heat.
5. Add chicken, chili powder, cumin, and salt. Cook for 6-8 minutes, stirring occasionally, until chicken is fully cooked. Tip: A meat thermometer should read 165°F.
6. Divide cooked quinoa among bowls. Top with spicy chicken, avocado slices, corn, and cilantro. Tip: A squeeze of lime adds a bright contrast.

Enjoy the contrast of spicy, smoky chicken with creamy avocado and fluffy quinoa. For an extra kick, drizzle with hot sauce or sprinkle with red pepper flakes.

Quinoa and Chicken Casserole

Warm up your kitchen with this hearty Quinoa and Chicken Casserole, a perfect blend of nutrition and comfort.

Ingredients

• 1 cup quinoa, rinsed (I find rinsing removes any bitterness)
• 2 cups chicken broth (homemade gives the best flavor)
• 1 lb boneless, skinless chicken breasts, cubed (thighs work too for more juiciness)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 medium onion, diced (yellow for sweetness)
• 2 cloves garlic, minced (fresh is key here)
• 1 cup shredded cheddar cheese (sharp for a flavor punch)
• 1/2 cup sour cream (full-fat for creaminess)
• 1 tsp salt (I like sea salt for its minerals)
• 1/2 tsp black pepper (freshly ground)
• 1/2 tsp paprika (smoked adds depth)

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. In a medium saucepan, bring quinoa and chicken broth to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Let it sit covered for 5 minutes off the heat for fluffier quinoa.
3. While quinoa cooks, heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
4. Add chicken cubes to the skillet. Cook until no longer pink, about 6-8 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. In a large bowl, mix cooked quinoa, chicken mixture, cheddar cheese, sour cream, salt, pepper, and paprika.
6. Transfer mixture to the prepared baking dish. Bake for 20 minutes, until bubbly and lightly golden. Tip: Broil for the last 2 minutes for a crispy top.

Bursting with flavors, this casserole offers a creamy texture with a slight crunch from the broiled top. Serve it with a side of steamed greens for a balanced meal.

Grilled Chicken with Quinoa Salad

Crisp, juicy grilled chicken meets fluffy quinoa in this hearty salad that’s perfect for summer dinners. Packed with protein and fresh veggies, it’s a meal that satisfies without weighing you down.

Ingredients

– 2 boneless, skinless chicken breasts (I like to pound them to even thickness for uniform cooking)
– 1 cup quinoa (rinsed well to avoid bitterness)
– 2 cups water (for cooking quinoa)
– 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1/2 tsp salt (I prefer sea salt for its clean taste)
– 1/4 tsp black pepper (freshly ground packs more punch)
– 1 cup cherry tomatoes, halved (they add a sweet burst)
– 1/2 cucumber, diced (for crunch)
– 1/4 cup red onion, finely chopped (soak in cold water to mellow the bite)
– 2 tbsp lemon juice (freshly squeezed makes all the difference)
– 1 tbsp honey (a touch of sweetness balances the lemon)
– 1/4 cup fresh parsley, chopped (adds a bright, herbaceous note)

Instructions

1. Preheat grill to medium-high heat (about 375°F).
2. Season chicken breasts with salt and pepper, then brush with olive oil.
3. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F. Tip: Let chicken rest for 5 minutes before slicing to retain juices.
4. While chicken cooks, bring quinoa and water to a boil in a saucepan.
5. Reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Tip: Fluff quinoa with a fork to prevent clumping.
6. In a large bowl, combine cooked quinoa, tomatoes, cucumber, and red onion.
7. Whisk together lemon juice, honey, and remaining olive oil for the dressing.
8. Pour dressing over quinoa mixture and toss to combine. Tip: Add dressing while quinoa is still warm for better flavor absorption.
9. Slice grilled chicken and arrange over quinoa salad.
10. Garnish with fresh parsley before serving.
Oven-roasted veggies can be a great addition for extra depth. The salad’s textures range from the tender chicken to the crunchy cucumber, all tied together by the fluffy quinoa. Serve it in a hollowed-out bell pepper for a fun, edible bowl.

Quinoa Chicken Parmesan

Unbelievably easy yet packed with flavor, this quinoa chicken parmesan is a weeknight savior. It combines the crunch of breaded chicken with the wholesome goodness of quinoa.

Ingredients

• 1 cup quinoa (rinsed well—trust me, it makes a difference)
• 2 boneless, skinless chicken breasts (pounded to even thickness for uniform cooking)
• 1/2 cup grated parmesan cheese (the real deal, not the powdered stuff)
• 1/2 cup breadcrumbs (I like panko for extra crunch)
• 1 egg (beaten, room temp eggs blend better)
• 1 cup marinara sauce (homemade or your favorite jarred kind)
• 1/2 cup shredded mozzarella cheese (for that perfect melt)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 tsp garlic powder (because everything’s better with garlic)
• Salt and pepper to taste (but be generous with the pepper)

Instructions

1. Preheat oven to 375°F. This ensures even cooking and perfect cheese melting.
2. Cook quinoa according to package instructions. Fluff with a fork and set aside.
3. Season chicken breasts with salt, pepper, and garlic powder. This step is crucial for flavor.
4. Dip each chicken breast in beaten egg, then coat with a mix of breadcrumbs and parmesan. Press gently to adhere.
5. Heat olive oil in a skillet over medium heat. Cook chicken until golden, about 4 minutes per side. Don’t overcrowd the pan.
6. Spread cooked quinoa in a baking dish. Top with chicken, marinara, and mozzarella.
7. Bake for 15-20 minutes, until cheese is bubbly and golden. Keep an eye on it to avoid burning.

Delightfully crispy on the outside and tender inside, this dish is a textural dream. Serve it over a bed of greens for a lighter take or with extra marinara for dipping.

Chicken Quinoa Meatballs

Perfect for a healthy twist on a classic, these chicken quinoa meatballs pack protein and flavor into every bite. They’re easy to make and even easier to love.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 1 cup cooked quinoa (cooled, leftover quinoa works great here)
• 1 large egg (room temperature blends better)
• 2 cloves garlic, minced (fresh is always best)
• 1/4 cup grated Parmesan (the real deal, please)
• 1 tbsp extra virgin olive oil (my go-to for frying)
• 1/2 tsp salt (fine sea salt distributes evenly)
• 1/4 tsp black pepper (freshly ground for maximum flavor)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground chicken, cooked quinoa, egg, minced garlic, Parmesan, salt, and pepper. Mix until just combined; overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch balls. A small ice cream scoop ensures uniform size for even cooking.
4. Heat the olive oil in a large skillet over medium heat. Brown the meatballs in batches, about 2 minutes per side, to develop flavor.
5. Transfer the browned meatballs to the prepared baking sheet. Bake for 15 minutes, or until the internal temperature reaches 165°F.
6. Let the meatballs rest for 5 minutes before serving. This allows the juices to redistribute.

With a crispy exterior and tender interior, these meatballs are a hit on their own or tossed in your favorite sauce. Try serving them over zucchini noodles for a low-carb option.

Quinoa and Chicken Stir Fry

Busy weeknights call for quick, nutritious meals like this quinoa and chicken stir fry. It’s packed with protein and veggies, ready in under 30 minutes.

Ingredients

• 1 cup quinoa, rinsed (I find rinsing removes any bitterness)
• 1.5 lbs chicken breast, diced (freeze for 15 minutes to make dicing easier)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 red bell pepper, sliced (adds a sweet crunch)
• 2 cloves garlic, minced (fresh is best here)
• 1 tbsp soy sauce (low sodium works too)
• 1 tsp ginger, grated (a little goes a long way)
• 1 cup broccoli florets (fresh or frozen, no need to thaw)
• Salt, to taste (I use sea salt for a cleaner taste)

Instructions

1. Cook quinoa according to package instructions, then set aside. Tip: Fluff with a fork to prevent clumping.
2. Heat olive oil in a large skillet over medium-high heat (350°F).
3. Add diced chicken, cook until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Add bell pepper, garlic, and ginger. Stir fry for 2 minutes until fragrant.
5. Mix in broccoli and soy sauce. Cook for another 3 minutes, veggies should be crisp-tender.
6. Combine cooked quinoa with the chicken and veggies. Stir well to mix. Tip: Let it sit for a minute to absorb flavors.
7. Season with salt if needed, then serve hot.

Zesty and satisfying, this stir fry has a perfect balance of textures. Serve it in bowls with a sprinkle of sesame seeds for extra crunch.

Baked Chicken and Quinoa

Whipping up a healthy, satisfying meal doesn’t have to be complicated. Baked chicken and quinoa is a foolproof dish that’s both nutritious and delicious.

Ingredients

• 1 cup quinoa (I always rinse mine to avoid bitterness)
• 2 cups chicken broth (homemade gives the best flavor)
• 4 boneless, skinless chicken breasts (about 1.5 lbs, I prefer organic)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 1 tsp garlic powder (fresh minced garlic works too)
• 1 tsp paprika (smoked paprika adds a nice depth)
• Salt and pepper (to season, but be precise)
• 1 lemon (for a bright finish)
• Fresh parsley (a handful, chopped for garnish)

Instructions

1. Preheat your oven to 375°F. This ensures even cooking.
2. Rinse the quinoa under cold water until the water runs clear. This removes the saponin coating.
3. In a medium pot, bring the chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Letting steam build is key.
4. While quinoa cooks, rub chicken breasts with olive oil, then season both sides with garlic powder, paprika, salt, and pepper.
5. Place chicken on a baking sheet. Bake for 25 minutes, or until internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
6. Fluff the quinoa with a fork. Squeeze lemon juice over it for zest.
7. Slice the chicken. Serve over quinoa, garnished with parsley. Tip: Let chicken rest 5 minutes before slicing to retain juices.

Flaky chicken pairs perfectly with fluffy, lemony quinoa. Try serving it with a side of roasted veggies for a complete meal.

Quinoa Chicken Enchiladas

Haven’t tried quinoa in your enchiladas yet? This twist combines fluffy quinoa and tender chicken for a hearty, protein-packed meal. Perfect for meal prep or a cozy dinner.

Ingredients

• 2 cups cooked quinoa (I like it slightly undercooked for extra texture)
• 2 cups shredded chicken (rotisserie chicken saves time)
• 1 cup enchilada sauce (homemade or store-bought, medium spice level)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 cup diced onions (yellow onions for sweetness)
• 1 tbsp olive oil (extra virgin is my go-to)
• 1 tsp cumin (toasted and ground fresh if possible)
• 1/2 tsp garlic powder (or minced fresh garlic for more punch)
• 6 large flour tortillas (warmed slightly for easier rolling)
• Salt to taste (I use sea salt for better flavor)

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
2. Heat olive oil in a skillet over medium heat. Add onions, cook until translucent, about 3 minutes.
3. Add chicken, quinoa, cumin, garlic powder, and salt. Stir to combine, cook for 2 minutes.
4. Remove from heat. Stir in 1/2 cup enchilada sauce and 1/2 cup cheese.
5. Divide mixture evenly among tortillas. Roll tightly and place seam-side down in the dish.
6. Pour remaining enchilada sauce over the top. Sprinkle with remaining cheese.
7. Bake for 20 minutes, until cheese is bubbly and slightly golden.
8. Let sit for 5 minutes before serving. This helps the enchiladas set.

Finally, these enchiladas are a delightful mix of creamy, cheesy, and slightly crunchy textures. Serve with a dollop of sour cream or avocado slices for extra richness.

Chicken and Quinoa Patties

Out of all the healthy, protein-packed meals, these Chicken and Quinoa Patties are a standout. They’re easy to make and packed with flavor.

Ingredients

• 1 cup cooked quinoa (I like to cook mine in chicken broth for extra flavor)
• 1 lb ground chicken (go for the lean kind to keep it healthy)
• 1 large egg (room temperature eggs blend better)
• 1/4 cup grated Parmesan cheese (the real deal, not the powdered stuff)
• 2 tbsp extra virgin olive oil (my go-to for frying)
• 1 tsp garlic powder (because everything’s better with garlic)
• 1/2 tsp salt (I prefer sea salt for its subtle flavor)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. In a large bowl, combine the cooked quinoa, ground chicken, egg, Parmesan cheese, garlic powder, salt, and black pepper. Mix until just combined; overmixing can make the patties tough.
2. Heat the olive oil in a large skillet over medium heat (about 350°F). A drop of water should sizzle when it hits the pan.
3. Form the mixture into 8 equal-sized patties, about 1/2 inch thick. This ensures even cooking.
4. Place the patties in the skillet. Cook for 5-6 minutes on each side, or until golden brown and the internal temperature reaches 165°F. Don’t overcrowd the pan; cook in batches if necessary.
5. Transfer the cooked patties to a paper towel-lined plate to drain any excess oil.

Unbelievably juicy inside with a crispy exterior, these patties are a hit. Serve them on a bed of greens or as a burger alternative for a satisfying meal.

Quinoa Chicken Chili

Zesty and hearty, this quinoa chicken chili combines lean protein with wholesome grains for a satisfying meal. Perfect for meal prep or a cozy dinner, it’s a versatile dish that packs flavor in every bite.

Ingredients

• 1 lb boneless, skinless chicken breasts (I like to dice them into bite-sized pieces for even cooking)
• 1 cup quinoa (rinsed well to remove any bitterness)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 medium onion, diced (yellow onions work best for sweetness)
• 3 cloves garlic, minced (fresh is key for that punch of flavor)
• 1 can (15 oz) black beans, drained and rinsed (for that creamy texture)
• 1 can (15 oz) diced tomatoes (no salt added is my preference)
• 2 cups chicken broth (homemade or low-sodium store-bought)
• 1 tbsp chili powder (adjust based on your heat preference)
• 1 tsp cumin (for that earthy depth)
• Salt to taste (I start with 1/2 tsp and adjust)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced chicken, cooking until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
3. Stir in onion and garlic, sautéing until soft, about 3 minutes. Tip: Keep stirring to prevent garlic from burning.
4. Add quinoa, black beans, diced tomatoes, chicken broth, chili powder, and cumin. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until quinoa is tender. Tip: Check at 15 minutes to avoid overcooking.
6. Season with salt, taste, and adjust seasoning if needed.

Serve this chili hot, garnished with avocado or cilantro for a fresh contrast. The quinoa adds a delightful chewiness, while the spices meld beautifully for a deep, comforting flavor. Perfect with a side of cornbread or over a baked potato for a hearty twist.

Creamy Chicken and Quinoa

Zesty and satisfying, this creamy chicken and quinoa dish is a weeknight savior. Packed with protein and flavor, it’s a one-pot wonder that delivers comfort without the guilt.

Ingredients

• 1 cup quinoa (I always rinse mine for a fluffier finish)
• 2 boneless, skinless chicken breasts (about 1 lb, cubed for even cooking)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic (minced, because fresh is best)
• 1 cup heavy cream (for that irresistible richness)
• 1/2 cup grated Parmesan (the real deal, please)
• 1 tsp salt (I like sea salt for its clean taste)
• 1/2 tsp black pepper (freshly ground makes all the difference)
• 2 cups chicken broth (homemade or low-sodium for control)
• 1 cup spinach (packed, for a pop of color and nutrients)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add cubed chicken, seasoning with half the salt and pepper. Cook until golden, 5-6 minutes per side. Tip: Don’t overcrowd the pan to ensure a good sear.
3. Stir in garlic, cooking for 30 seconds until fragrant but not browned.
4. Pour in quinoa and chicken broth, bringing to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Keep the lid on to trap steam and cook quinoa evenly.
5. Uncover, stir in heavy cream and Parmesan until smooth. Simmer for 2 minutes to thicken.
6. Fold in spinach until just wilted, about 1 minute. Tip: Add a squeeze of lemon for brightness if desired.
7. Season with remaining salt and pepper, then remove from heat.

Expect a creamy texture with a slight bite from the quinoa, balanced by the savory chicken and fresh spinach. Serve in bowls with a sprinkle of extra Parmesan or alongside a crisp green salad for contrast.

Quinoa and Chicken Tacos

Haven’t tried quinoa in tacos yet? These quinoa and chicken tacos are a game-changer, blending protein-packed quinoa with juicy chicken for a hearty meal.

Ingredients

– 1 cup quinoa (I always rinse mine to avoid bitterness) – 1 lb chicken breast, diced (free-range tastes better) – 2 tbsp extra virgin olive oil (my go-to for frying) – 1 tsp cumin (toasted and ground fresh if possible) – 1/2 tsp chili powder (adjust based on your heat preference) – 1/2 cup black beans, rinsed (canned is fine, but dry beans soaked overnight are superior) – 1/2 cup corn kernels (fresh off the cob in summer, frozen works in a pinch) – 8 small tortillas (corn for gluten-free, flour for softness) – 1 avocado, sliced (wait until the last minute to prevent browning) – Lime wedges and cilantro for garnish (don’t skip the lime!)

Instructions

1. Heat olive oil in a large skillet over medium-high heat (350°F). 2. Add diced chicken, seasoning with cumin and chili powder. Cook until no pink remains, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking. 3. Stir in quinoa, black beans, and corn. Cook for another 3 minutes until everything is heated through. Tip: A splash of water can help if the mixture seems dry. 4. Warm tortillas in a dry skillet for 30 seconds per side or until pliable. Tip: Keep them wrapped in a towel to stay warm. 5. Fill each tortilla with the quinoa-chicken mixture. Top with avocado slices, a squeeze of lime, and cilantro. One bite and you’ll love the contrast of the creamy avocado with the spicy, hearty filling. Serve with extra lime wedges on the side for an extra zing.

Chicken Quinoa Bake with Vegetables

This chicken quinoa bake is a hearty, nutritious meal that’s perfect for busy weeknights. Packed with protein and veggies, it’s a one-dish wonder that delivers on flavor and simplicity.

Ingredients

– 1 cup quinoa (I always rinse mine to remove any bitterness)
– 2 cups chicken broth (homemade gives the best flavor)
– 1 lb chicken breast, diced (I like to use organic for tenderness)
– 2 cups mixed vegetables (bell peppers and zucchini are my favorites)
– 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 1 tsp garlic powder (fresh minced garlic works too)
– 1/2 tsp salt (I prefer sea salt for its clean taste)
– 1/4 tsp black pepper (freshly ground packs more punch)
– 1/2 cup shredded cheese (cheddar or mozzarella melts beautifully)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Rinse the quinoa under cold water until the water runs clear to avoid bitterness.
3. In a medium pot, bring chicken broth to a boil, then add quinoa, reduce heat, cover, and simmer for 15 minutes until liquid is absorbed.
4. While quinoa cooks, heat olive oil in a skillet over medium-high heat and sauté chicken until no longer pink, about 5-7 minutes.
5. Add mixed vegetables, garlic powder, salt, and pepper to the skillet, cooking for another 5 minutes until veggies are tender.
6. Combine cooked quinoa, chicken, and vegetables in a baking dish, mixing well.
7. Sprinkle shredded cheese evenly over the top for a golden, melty finish.
8. Bake for 20 minutes at 375°F (190°C) until cheese is bubbly and slightly browned.

Now you’ve got a dish that’s both comforting and wholesome. The quinoa adds a nutty texture, while the cheese brings a creamy contrast. Serve it straight from the oven with a side of crisp greens for a complete meal.

Quinoa Chicken Curry

Absolutely packed with protein and flavor, this Quinoa Chicken Curry is a weeknight savior. A one-pot wonder that’s as nutritious as it is delicious.

Ingredients

• 1 cup quinoa (rinsed well to remove bitterness)
• 1 lb chicken breast, cubed (I like to use organic for better flavor)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 onion, diced (yellow for sweetness)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp curry powder (adjust based on your heat preference)
• 1 can (14 oz) coconut milk (full fat for creaminess)
• 2 cups chicken broth (low sodium to control saltiness)
• 1 cup frozen peas (no need to thaw)
• Salt to taste (I start with 1/2 tsp)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 3 minutes.
3. Stir in minced garlic and curry powder, cooking for 1 minute until fragrant.
4. Add cubed chicken, searing on all sides until no longer pink, about 5 minutes.
5. Pour in rinsed quinoa, coconut milk, and chicken broth, stirring to combine.
6. Bring to a boil, then reduce heat to low, covering and simmering for 15 minutes.
7. Add frozen peas, stirring gently into the mixture.
8. Cover and cook for an additional 5 minutes, or until quinoa is fluffy and liquid is absorbed.
9. Season with salt, tasting and adjusting as needed.

Delightfully creamy with a hint of spice, this curry is perfect over a bed of greens or with a side of naan for dipping. The quinoa adds a satisfying chew, making it a hearty meal that doesn’t weigh you down.

Chicken and Quinoa Stuffed Squash

Delightfully hearty and packed with protein, this dish combines tender chicken, fluffy quinoa, and sweet squash for a meal that’s as nutritious as it is delicious.

Ingredients

• 1 medium butternut squash – halved and seeded (save those seeds for roasting!)
• 1 cup quinoa – rinsed well to avoid bitterness
• 2 cups chicken broth – homemade gives the best flavor
• 1 lb ground chicken – I find thigh meat adds more richness
• 1 tbsp extra virgin olive oil – my go-to for sautéing
• 1 small onion – finely diced, white or yellow works great
• 2 cloves garlic – minced, because fresh is always better
• 1 tsp smoked paprika – for that subtle depth
• Salt and pepper – to season, but measure with your heart

Instructions

1. Preheat your oven to 375°F. Place the squash halves cut-side down on a baking sheet. Roast for 25 minutes until just tender.
2. While the squash roasts, bring quinoa and chicken broth to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 15 minutes. Fluff with a fork.
3. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing until translucent, about 3 minutes.
4. Add ground chicken to the skillet. Break it apart with a spoon and cook until no longer pink, about 5 minutes. Stir in smoked paprika, salt, and pepper.
5. Combine the cooked quinoa with the chicken mixture. Stuff the roasted squash halves with this mixture.
6. Return the stuffed squash to the oven. Bake for another 10 minutes until everything is heated through.

You’ll love the contrast between the creamy squash and the hearty filling. Try topping with a sprinkle of feta for a salty kick.

Quinoa Chicken Pilaf

Cooking a wholesome meal doesn’t have to be complicated. Quinoa Chicken Pilaf is a perfect example—nutritious, flavorful, and straightforward to make.

Ingredients

• 1 cup quinoa (rinsed well to remove bitterness)
• 2 cups chicken broth (homemade gives the best flavor)
• 1 lb chicken breast, diced (I like to use organic for tenderness)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 medium onion, finely chopped (yellow onions work best here)
• 2 cloves garlic, minced (freshly minced makes a difference)
• 1 tsp cumin (toasted and ground for maximum aroma)
• Salt to taste (I prefer sea salt for its clean taste)
• Fresh parsley, chopped (for garnish, adds a fresh pop)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced chicken, cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove chicken, set aside. In the same skillet, add onion, cook until translucent, about 3 minutes.
4. Stir in garlic and cumin, cook until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
5. Add quinoa, stir to coat with the oil and spices, about 1 minute.
6. Pour in chicken broth, bring to a boil. Tip: Use a wooden spoon to scrape up any browned bits for extra flavor.
7. Reduce heat to low, cover, simmer until quinoa is tender and liquid is absorbed, about 15 minutes.
8. Return chicken to the skillet, stir to combine, cover, let sit for 5 minutes off the heat.
9. Fluff with a fork, season with salt, garnish with parsley before serving.

Serve this pilaf warm for the best texture—the quinoa should be fluffy, and the chicken tender. It pairs wonderfully with a crisp green salad or roasted vegetables for a complete meal.

Chicken and Quinoa Lettuce Wraps

Easy to make and packed with protein, these wraps are a fresh take on lunch. They’re light yet satisfying, perfect for a quick meal.

Ingredients

• 1 lb ground chicken (I find thigh meat adds more flavor)
• 1 cup quinoa, rinsed (white or tri-color, your choice)
• 2 cups water (for fluffier quinoa)
• 8 large lettuce leaves (butter lettuce works best for wraps)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 2 cloves garlic, minced (fresh is key here)
• 1 tbsp soy sauce (low sodium preferred)
• 1 tsp ginger, grated (adds a nice zing)
• 1/2 cup carrots, julienned (for crunch)
• 1/4 cup green onions, sliced (for a mild bite)

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add garlic and ginger, sauté for 30 seconds until fragrant.
3. Add ground chicken, breaking it apart with a spoon, cook until no longer pink, about 5 minutes.
4. Stir in soy sauce, cook for another minute to blend flavors.
5. Meanwhile, bring quinoa and water to a boil in a saucepan.
6. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
7. Fluff quinoa with a fork, let it sit covered for 5 minutes.
8. Combine cooked quinoa with chicken mixture in the skillet.
9. Add carrots and green onions, stir to combine, cook for 2 minutes.
10. Spoon mixture into lettuce leaves, fold, and serve immediately.

Absolutely delightful, the wraps offer a crunchy, savory, and slightly spicy experience. Try drizzling with a bit of sriracha for an extra kick.

Conclusion

Now that you’ve explored these 22 delicious quinoa and chicken recipes, you’re all set to bring both nutrition and flavor to your table. Whether you’re meal prepping or cooking for your family, these dishes promise a healthy twist to your meals. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to spread the joy of healthy eating!