chicken-and-broccoli-quinoa

Dig into a bowl full of healthy goodness. This chicken and broccoli dish gets heightened by the addition of one of our favorite superfoods: quinoa.

Active time: 15 minutes | Total time: 30 minutes

Chicken and Broccoli Quinoa

Ingredients

  • 1/2 medium lemon 
  • 4 tbsp (54g) olive oil, divided
  • 12 oz (340g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 3/4 cups (414g) water
  • 1 cup (170g) dry quinoa 
  • 3/4 tsp salt
  • 1 16-oz (454g) bag frozen broccoli florets, thawed

Directions

Grate 1 tsp of lemon zest from the peel, and squeeze 1 tbsp of lemon juice from the flesh; set aside.

Add 2 tbsp olive oil to a medium saucepan over medium-high heat and cook the chicken, stirring occasionally, until cooked through and it reaches an internal temperature of 165°F (74°C), about 5 minutes. Remove the chicken and set aside.

Add the water to the saucepan, scraping the brown bits from the bottom of the pan. Stir in the quinoa and salt and bring to a boil over medium-high heat. Cover; reduce the heat and cook 10 minutes.

Place the broccoli florets on top of the quinoa. Cover and cook until the broccoli and quinoa are tender and the water is absorbed, about 5 minutes. Remove from heat. Stir in the chicken and let stand 5 minutes.

Meanwhile, whisk remaining olive oil with the lemon juice and zest, and stir into the chicken and quinoa mixture. If desired, season with ground black pepper.

Serves: 4 | Serving Size: 3 oz chicken + 3/4 cup cooked quinoa + 4 oz broccoli

Nutrition (per serving): Calories: 462; Total Fat: 20g; Saturated Fat: 3g; Monounsaturated Fat: 11g; Polyunsaturated Fat: 3g; Cholesterol: 83mg; Sodium: 782mg; Carbohydrate: 34g; Dietary Fiber: 6g; Sugar: 3g; Protein: 35g

Nutrition Bonus: Potassium: 559mg; Iron: 14%; Vitamin C: 9%; Calcium: 9%

Originally published November 18, 2016; Updated July 2026

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