Easy Garlic Chicken Quinoa and Zucchini

Easy Garlic Chicken Quinoa and Zucchini is so a delicious dish for the entire family. It is packed full of fresh summer zucchini and bell peppers. This dish is so fresh and pretty with the red and green together. You can eat it for lunch or dinner. The quinoa and chicken will add some good healthy protein.

What you need:

• quinoa
• chicken breast
• gluten free flour
• olive oil
• herbes de provence
• garlic
• parsley
• zucchini
• onion
• red bell pepper

What you need to do:

• Cook the quinoa according to instructions on the packaging.
• Place the chicken in a bowl, season with salt and pepper, sprinkle with the flour, and herbes de provence. Toss well until evenly coated.
• Heat 1 tbsp. of oil in a non-stick pan. Add the chicken and cook for about 5-6 minutes, until cooked through and browned. Next add in the garlic and parsley and cook for another 1-2 mins. Set aside.
• In a separate pan, heat the remaining 1 tbsp. of oil and sauté the garlic. Add in the chopped vegetables. Season with salt and pepper. Cook for 4-5 mins until veggies are tender.
• Divide quinoa, chicken, and vegetables between 4 plates and serve.

GARLIC CHICKEN QUINOA AND ZUCCHINI

Laura Silsbee

Easy homemade GARLIC CHICKEN QUINOA AND ZUCCHINI made with simple, whole food ingredients and packed with 42 grams of protein, 44 grams of carbs and 13 grams of fat. This makes such a great lunch or dinner. Gluten-free and dairy-free.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

0 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 467 kcal

Ingredients

  

• 1 cup quinoa dry
• 1 lb. chicken breast, cut into pieces
• 2 tbsp. gluten free flour
• 1 tbsp. herbes de provence
• 2 tbsp. olive oil
• 3 cloves garlic, minced
• 2 tbsp. parsley, chopped
• 1 zucchini, sliced
• 1 onion, sliced
• 1 red bell pepper, sliced

Instructions

 

• Cook the quinoa according to instructions on the packaging.
• Place the chicken in a bowl, season with salt and pepper, sprinkle with the flour, and herbes de provence. Toss well until evenly coated.
• Heat 1 tbsp. of oil in a non-stick pan. Add the chicken and cook for about 5-6 minutes, until cooked through and browned. Next add in the garlic and parsley and cook for another 1-2 mins. Set aside.
• In a separate pan, heat the remaining 1 tbsp. of oil and sauté the garlic. Add in the chopped vegetables. Season with salt and pepper. Cook for 4-5 mins until veggies are tender.
• Divide quinoa, chicken, and vegetables between 4 plates and serve.

Notes

Nutrition per serving:

• 467 kcal         
• 13g Fats
• 44g Carbs      
• 42g Protein

Keyword garlic chicken, quinoa, zucchini