Skillet Chicken & Quinoa

I enjoy using quinoa to add some bulk to my meals and for a little variety. Typically quinoa must be cooked separately (similar to rice), but not in this recipe! I had some cooked and cubed chicken that I had frozen, so I literally dumped all the ingredients in a large skillet and simmered until it was done (no, I didn’t even sauté the onion and garlic like it says).

How much easier can you get for healthy “fast food”!? Oh, and I also added black beans this time because I thought it sounded good (and it was!). Here’s what the recipe looks like using drumsticks – not cubed chicken.


Skillet Chicken & Quinoa
Serves 4
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Prep Time
10 min
Cook Time
30 min
Prep Time
10 min
Cook Time
30 min
  1. 6 chicken drumsticks or breasts, skin removed
  2. 1 tablespoon coconut oil
  3. 1 small onion, diced
  4. 1 clove garlic, minced
  5. 1, 14.5 ounces diced tomatoes
  6. 1 teaspoon dried oregano
  7. ½ teaspoon crushed red pepper flakes
  8. Salt to taste
  9. ½ teaspoon freshly ground pepper
  10. 3/4 cup chicken broth
  11. 1 cup dry quinoa, pre-rinse
  1. In a large skillet, add oil and turn to medium-high heat.
  2. Add chicken and brown on both sides, about 5 minutes per side.
  3. On the chicken's second side, add onion to skillet and sauté.
  4. Add garlic and sauté 1 additional minute.
  5. Add the remaining ingredients. Cover, and cook until chicken is cooked through and quinoa is tender and absorbed most of the liquid, about 15 minutes.
Grace Goals and Guts


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