One Pot Chicken and Broccoli Quinoa
Try this One Pot Chicken and Broccoli Quinoa recipe, or contribute your own.
Try this One Pot Chicken and Broccoli Quinoa recipe, or contribute your own.
- 2 bay leaves
- ground black pepper to taste
- 1/2 tsp cumin ground
- 3 cups boiling water
- 2 medium onions diced
- 3 large garlic cloves minced
- 1 1/2 cups quinoa uncooked
- 1 tsp olive oil extra virgin
- 1/2 tsp himalayan pink salt
- 1 lb broccoli chopped
- 3/4 tsp himalayan pink salt
- 2 lbs boneless & skinless chicken breasts cut into 1†pieces
- 1 tbsp olive oil extra virgin*
- 1/2 tsp all spice (optional but good)
- 1 large carrot shredded
- Carbohydrate 62.6336765471908 g
- Cholesterol 526.1671492 mg
- Fat 18.4394672179511 g
- Fiber 18.3137469044152 g
- Protein 226.437142456069 g
- Saturated Fat 3.98013583844976 g
- Serving Size 1 1 recipe (2722g)
- Sodium 270492.215951328 mg
- Sugar 44.3199296427755 g
- Trans Fat 4.6203225991412 g
- Calories 1336 calories
Step-by-step
- Preheat large deep skillet or a dutch oven on medium-high heat.
- Add Chicken ingredients and saute for 10 minutes, stirring occasionally.
- Drain liquid if necessary and cook until golden brown sides appear.
- Transfer to a bowl and set aside.
- Add olive oil, onions, garlic, carrot and cook for 3-5 minutes, stirring occasionally.
- Add pre-cooked chicken, quinoa, water, remaining salt and cumin, and bay leaves; stir.
- Bring to a boil, cover, reduce heat to low and cook for 20 minutes.
- Now it's time to add broccoli.
- At this point quinoa should be cooked al dente.
- Add broccoli, stir, cover and cook for 5 more minutes.
- Serve hot.
Limited stovetop space demands a single vessel that can transition seamlessly from searing protein to simmering grains without scorching the bottom. Dutch ovens distribute heat evenly through heavy cast iron, preventing the hot spots that often ruin delicate pseudo-cereals like quinoa during the absorption phase.
Searing two pounds of boneless chicken breasts in batches prevents overcrowding, which otherwise releases excess moisture and stews the meat instead of browning it. Browning creates Maillard compounds that impart savory depth to the surrounding cooking liquid. Drain accumulated moisture if the pan floods, ensuring the exterior achieves a golden hue before transfer.
Assessing doneness requires sensory awareness rather than relying solely on timers. Quinoa is properly cooked when the spiral germ separates from the seed, creating a tender bite with a slight al dente resistance in the center. Broccoli added in the final five minutes retains a vibrant green chlorophyll pigment and crisp-tender texture rather than turning drab and mushy.
Balancing earthy grains and lean poultry benefits from bright, acidic accompaniments. Sharp pickled red onions cut through the savory profile, providing a necessary contrast to the neutral flavor of unpolished seeds. Alternatively, a quick herb yogurt sauce infused with grated garlic and lemon juice bridges the gap between the spiced chicken and the earthy vegetables.
Leftovers keep safely in an airtight container in the refrigerator for up to four days. Reheat portions gently with a tablespoon of water to restore moisture lost during initial refrigeration.
