Quinoa With Zucchini and Spiced Skillet Chicken

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Quinoa with Zucchini and Spiced Skillet Chicken

This complete meal utilizes the ancient super grain quinoa which is loaded with nutrients, amino acids and flavor when combined with a few simple spices and a quick sautéed chicken breast.

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For Chicken:

  • 2 tablespoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 4 boneless, skinless chicken breasts
  • 2 tablespoon olive oil

For Quinoa:

  • 1 tablespoon olive oil
  • 2 small zucchini, diced
  • 3 green onions, sliced
  • 1/2 teaspoon garlic powder
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1 1/4 cup water
  • 1 cup quinoa


Preheat oven to 400 F.

In a small bowl, combine cumin, paprika and salt and stir to combine. Rub spice mixture all over chicken breast. Heat olive oil in a large ovenproof skillet over medium high heat. Add chicken and sear on all sides, about 8 minutes total. Transfer chicken to the oven and cook 20 minutes or until cooked all the way through.

While chicken is cooking, heat olive oil in a medium saucepan over medium high heat. Add zucchini and sauté 5 minutes. Add green onion and garlic powder and sauté 2 minutes more. Stir in garbanzo beans, water and quinoa and bring to a boil. Cover, reduce to a simmer and cook 12 minutes. Let stand 5 minutes and fluff with a fork before serving with sliced chicken breast.