Skip to Content
Menu

Chicken and Vegetables with Quinoa

Betty Crocker Kitchens
Updated Oct 28, 2010
  • Pin
Looking for a filling dinner idea? Then check out this chicken, veggies and quinoa recipe that’s made easily on a stove top in just 25 minutes.

Chicken and Vegetables with Quinoa

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 12
  • Pin

Ingredients

  • 1 1/3 cups uncooked quinoa
  • 2 2/3 cups water
  • 2/3 cup chicken broth
  • 2 cups (1-inch pieces) fresh green beans
  • 1/2 cup ready-to-eat baby-cut carrots, cut in half lengthwise
  • 1 tablespoon olive oil
  • 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1/2 cup bite-size strips red bell pepper
  • 1/2 cup sliced fresh mushrooms
  • 1/2 teaspoon dried rosemary leaves
  • 1/4 teaspoon salt
  • 2 cloves garlic, finely chopped

Instructions

  • Step 
    1
    Rinse quinoa thoroughly by placing in a fine-mesh strainer and holding under cold running water until water runs clear; drain well.
  • Step 
    2
    In 2-quart saucepan, heat water to boiling. Add quinoa; return to boiling. Reduce heat to low. Cover; cook 12 to 16 minutes or until liquid is absorbed.
  • Step 
    3
    Meanwhile, in 12-inch nonstick skillet, heat broth to boiling over high heat. Add green beans and carrots. Reduce heat to medium-high. Cover; cook 5 to 7 minutes or until vegetables are crisp-tender.
  • Step 
    4
    Stir oil, chicken, bell pepper, mushrooms, rosemary and salt and garlic into vegetables. Cook over medium-high heat 8 to 9 minutes, stirring frequently, until chicken is no longer pink in center. Serve over quinoa.

Nutrition

350 Calories
9g Total Fat
22g Protein
46g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
35mg
11%
Sodium
380mg
16%
Potassium
730mg
21%
Total Carbohydrate
46g
15%
Dietary Fiber
6g
23%
Sugars
6g
Protein
22g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
35%
35%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section