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chickpea chicken and quinoa in le crueset skillet on replica surfaces sheet pan background
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Chickpea Chicken and Quinoa

Zesty chicken dish with an herby tomato base, chickpeas, and quinoa for a healthy and flavorful meal.
Course Dinner, Lunch
Cuisine American, Italian, American
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings

Ingredients

  • 3/4 cup uncooked quinoa
  • 1 1/4 cup low sodium chicken broth
  • 1 - 1.5 lbs boneless, skinless chicken breasts
  • 1 tbsp tomato paste
  • 4 tbsp extra virgin olive oil, divided
  • 1/4 cup lemon juice
  • 2 tsp onion powder
  • 2 tsp ground paprika
  • 4 tbsp low sodium chicken broth, divided
  • 2 tbsp chopped fresh oregano
  • 2 tbsp chopped fresh thyme
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper

Instructions

PREP INSTRUCTIONS and QUINOA COOKING INSTRUCTIONS

  • Combine the quinoa and 1 ΒΌ cups chicken broth into a medium pot. Heat pot over high heat until boiling, then cover pot with a lid and turn heat to low. Let quinoa simmer 12-14 minutes, or until all water is absorbed. Remove pot from heat, fluff quinoa with a fork, and keep warm while you finish prep and cook the chicken.
  • Rinse and drain both cans of chickpeas. Set aside.
  • Chop parsley and set aside.
  • Chop oregano and thyme. Set aside.
  • Juice lemon into a small bowl. Whisk the tomato paste, 2 tbsp olive oil, onion powder, paprika, salt, and pepper into the bowl with the lemon juice until combined.
  • Measure out 2 tbsp of the tomato paste mixture into a medium bowl. Set aside remaining mixture.
  • Add the chicken breasts to the 2 tbsp tomato paste mixture and mix together until chicken is entirely coated. Set coated chicken aside.

CHICKEN COOKING INSTRUCTIONS

  • Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken to the skillet and sear on one side until brown, 4-5 minutes. Turn chicken over the sear other side, 1-2 minutes.
  • Pour 2 tbsp chicken broth into the skillet, then cover with lid. Reduce heat to medium-low and let chicken cook 7-10 minutes minutes, or until cooked completely through.
  • Transfer cooked chicken from the skillet to a plate; keep warm. Keep the skillet on over low heat and leave any juices in the pan.
  • Stir the cooked quinoa, drained chickpeas, remaining tomato paste mixture, remaining 2 tbsp chicken broth, and chopped oregano and thyme into the skillet. Let cook over low heat until the chickpea mixture is warmed through, 3-4 minutes. Taste and adjust seasonings to your preference.
  • Nestle the cooked chicken breasts back into the skillet around the chickpea and quinoa. Garnish with chopped parsley, if using. Serve warm.

Notes

Chickpea Chicken and Quinoa is an adapted version of this recipe.