This chicken and veggie skillet with quinoa is ideal for fueling your body with high-quality protein and complex carbohydrates, all without a lot of fat. It's quick to prepare, cost-effective, and perfect for a balanced summer diet.
Rinse quinoa under running water and bring to a boil with double the amount of water (120 ml) and a pinch of salt. Reduce heat and simmer for approx. 15 minutes until all the water has been absorbed. Remove from heat and let stand, covered, for 5 minutes.
Cut chicken breast fillet into bite-sized cubes. Divide broccoli into small florets. Wash zucchini and bell pepper and cut into cubes. Peel and finely chop onion and garlic.
Heat a large non-stick pan and add the olive oil. Brown the chicken cubes all over until lightly golden. Remove from the pan and set aside.
Sauté onion and garlic in the same pan until translucent. Add broccoli, zucchini, and bell pepper and fry for approx. 5-7 minutes, stirring occasionally, until the vegetables are slightly al dente.
Add the vegetable broth and oregano to the vegetables, bring briefly to a boil, then add the chicken cubes back in. Mix everything well and simmer for 2-3 minutes to allow the flavors to combine.
Season with salt and pepper to taste. Serve the chicken and vegetable pan with the cooked quinoa.
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