Skinny chicken and quinoa with vegetables

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
chicken and quinoa dinner

Even though I enjoy fast foods and fat sauces from time to time, I try to eat healthy sometimes and prepare wholesome, fresh meals. Even though I’m not dieting or restricting myself in any way, I want to treat my body with something healthy. This recipe is a great way to eat a healthy meal that is very flavorful and delicious. It takes less than 20 minutes of your time and now I urge you to spend them on this skinny chicken.

I usually don’t pay attention to nutritional fact or count every calorie. I find it boring and I want cooking to be fun. If something is fresh and I know the ingredients, I think it’s good for my body. And chicken is always great. If we’re on the same page here, I’m sure you will love this chicken and quinoa recipe.

To give you even more motivation to cook this, I’m never get bored after a few bites and you can eat a lot of it.

Skinny chicken and quinoa with vegetables

This is a quick and easy meal that goes well for everyone on diet. Chicken and quinoa are a great source of healthy nutrients and minerals. If you need to incorporate more protein in your diet and need a delicious recipe, this one is for you.

Course Lunch & dinner
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 254 kcal


  • 200 ml quinoa, rinsed
  • 5 ml salt
  • 15 ml vegetable oil
  • 1 carrot, sliced
  • 1 red bell pepper, chopped
  • 30 ml ginger, grated
  • 1 clove garlic, sliced
  • 1 red chili, chopped
  • 450 ml snow peas
  • 3 ml black pepper
  • 1 egg, beaten
  • 4 oz chicken breasts, grilled and chopped
  • 2 scallions, chopped
  • 125 ml cilantro
  • 15 ml soy sauce


  1. Take a sauce pan, add quinoa, cover it with 200 ml water and add salt. Bring it to boil, reduce the heat to medium-low. Cover with a lid and cook until the water is absorbed. It usually takes around 13 minutes. Remove the pan from heat, fluff with a spoon and set aside uncovered.

  2. Take a big skillet, heat the oil over medium heat. Add carrots, stir them after 30 seconds, cook for 1 minute. Add chili, ginger, pepper and garlic. Cook for 2 minutes. Add peas, sprinkle with salt and pepper. Cook for 1 minute. The vegetables should be very soft.

  3. Remove the vegetables and place the skillet to medium heat. Add the egg and quinoa. Cook for 2 minutes or until the egg is evenly distributed.

  4. Add the rest of the ingredients and cook for 1 minute. Divide into bowls, serve immediately. This meal isn't suitable for meal prep because the egg will lose its creamy texture.

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