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Quinoa With Zucchini and Spiced Skillet Chicken


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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.


  • Prep Time : 5 min
  • Cook Time : 28 min
  • Ready Time : 33 min



    For Chicken:

    • 2 tablespoons ground cumin
    • 1/2 teaspoon paprika
    • 1/2 teaspoon kosher salt
    • 4 boneless, skinless chicken breasts
    • 2 tablespoons 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 cups 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.


    About Jamie Geller


    Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




    20 Responses to Quinoa With Zucchini and Spiced Skillet Chicken

    1. avatar says: SarahEats

      This looks like the perfect dinner, I cannot wait to try it!

    2. SarahEats I love you! I hope your boss doesn’t get mad :-)

    3. avatar says: Susie

      It looks yummy but I’m not such a big fan of Cumin. Is there a different spice i can use?

    4. Susie – no cumin???!!!! ahhhh!! ok you can omit it or replace with one of your favorite spices – most any great herb or spice will work here as whatever you sub in just has to compliment the paprika and garlic powder in this dish – so try turmeric or rosemary or sage or onion powder or more garlic powder.

    5. I’m going to make this tonight with seitan (wheat meat for the uninitiated) for a vegetarian dinner. Should take even less time!

    6. Nutritional info would be rather useful

    7. Hey Barbara – LOVE seitan! and yes totally agree on the nutritional info. We are definitely looking to add that feature as soon as we can.

    8. avatar says: Barbara

      It did indeed come out perfect with vegetarian chicken substitute. Hubby loved it. This is a keeper!

    9. cumin, zucchini and quinoa, sounds like a great meal

    10. Use jerk seasoning to spice your meat! Very good.

    11. avatar says: collers

      This was exactly what I was looking for in a chicken veggie meal. Love the addition of garbanzo beans. Yummy.

      • ok – so sorry for the delayed response…

        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 and saute until heated through. Top warm quinoa with veg (or toss) and
        serve with sliced chicken breast.

    12. I served the Quinoa and zucchini with sliced turkey instead of the chicken. It made a wonderful side dish. Can’t wait to serve it with other main courses

    13. Sounds great! Are you sure of the proportion of water to quinoa? I thought it would be 1 cup quinoa to 2 cups water. I’m worried about just 1 1/4 c. water to 1 c. quinoa.

    14. you are right it generally is a 1:2 ratio but I found here with all the veg – especially the zucchini which emits a lot of water that 1 1/4 cups was enough. let us know how it worked for you.

    15. Great idea

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