Easy One Pot Chicken Quinoa (High Protein & Meal Prep Friendly)
This one pot chicken quinoa is an easy and healthy recipe, perfect as a busy weeknight dinner or to add to your meal prep. It’s full of veggies, proteins, flavorful spices, and cooks in only one pot.
When I want a healthy, satisfying meal without the mess, this One Pot Chicken Quinoa is my go-to. It’s nutritious, filling, and family-friendly—just like my One Pot Chicken Bulgur and One Pot Pasta with Tomato Sauce.
How to Make Chicken and Quinoa
Watch the full video recipe to learn how to make the best chicken and quinoa recipe
. This step-by-step tutorial simplifies the process, offering tips and tricks to guarantee perfect results every time.
Prefer the written recipe? Scroll down to the recipe box 👇
Why You’ll Love This One-Pot Chicken Quinoa
If you’re anything like me, weeknights need to be easy but delicious. This one pot chicken and quinoa dish checks all the boxes:
- One pan = less mess! All the magic happens in one pot.
- High-protein & gluten-free thanks to quinoa, chicken, and lentils.
- Customizable with whatever veggies or spices you have on hand.
- Meal-prep friendly — leftovers keep beautifully.
- Midweek hero: Quick, comforting, and kid-approved.
Ingredients & Substitutions
Here’s what you need to make this easy, high-protein one pan chicken and quinoa meal:
- Olive oil – Use extra virgin for flavor, or avocado oil for a neutral option.
- Onion & carrots – Classic aromatics that add natural sweetness and depth.
- Peas – Fresh or frozen both work great.
- Chicken breast – I prefer using chicken breast for a lean and high-protein option, but you can absolutely use chicken thighs, ground chicken, or even shredded rotisserie chicken, depending on what you have. As always, feel free to make it your own!
- Salt, pepper, cumin, paprika – My go-to spices for a warm, earthy flavor. Feel free to add garlic, turmeric, or chili flakes.
- Quinoa – Rinse it well to remove bitterness. Any color (white, red, tri-color) works.
- Green lentils – These lentils hold their shape and add extra fiber and protein. Alternatively, you can swap them with canned chickpeas or leave them out if preferred.
- Water – Chicken or veggie broth adds even more flavor.
This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇
What Chicken Works Best for This Recipe?
This chicken quinoa recipe is super versatile. While I use chicken breast here, you can easily substitute:
- Chicken thighs for a juicier bite — I use this in my One Pot Chicken and Rice.
- Ground chicken for a quicker cook time — check out my One Pot Chicken Bulgur.
- Leftover rotisserie chicken — Stir it in at the end to avoid overcooking.
- Chicken drumsticks or wings (bone-in): are also a great option. Just keep in mind, you’ll need to adjust cooking time and remove bones before serving, if needed.
So really, the choice is yours.
What to Do With Leftover Quinoa
If you’ve got leftover quinoa, don’t let it go to waste. Instead, here are a few more delicious ways to use it:
- Healthy Quinoa Chocolate Crisps
- Strawberry Quinoa Salad
- Healthy Quinoa Crepes
- Healthy Quinoa Tuna Casserole
- Quinoa Patties recipe
- Healthy Tuna and Quinoa Patties
Better yet, make a batch and use it all week long.
Optional Variations & Dietary Adaptations
This one pan chicken and quinoa recipe is endlessly flexible. Here are some tasty swaps:
- Make it vegetarian: Skip the chicken and add tofu or double the lentils.
- Use different grains: Try bulgur, brown rice, or couscous (adjust liquid and cook time).
- Add greens: Stir in spinach or kale at the end.
- Spice it up: Add chili flakes, harissa, or a splash of hot sauce.
- Add lemon zest or fresh herbs for brightness.
- Make it creamy: Finish with a spoon of tahini or a dollop of yogurt.
Expert Tips & Tricks to Make the Best Chicken Quinoa Dish
Believe me, I’ve tested this recipe more times than I can count—both for my blog and for my family dinners. Here’s what I’ve learned:
- Always rinse your quinoa to remove bitterness.
- Don’t overcook the chicken — bite-sized pieces cook fast.
- Use broth instead of water for extra depth.
- Let it rest after cooking: steam = fluffy quinoa.
Pro tip: This is a great clean-out-the-fridge recipe. So, if you’ve got veggies or half-used herbs lying around, throw them in!
How to Serve This Chicken Quinoa Bowl
This chicken breast and quinoa is a complete meal on its own, However, pairing it with the right sides can take it to the next level.
How to Store One Pot Chicken Quinoa
Storage is a breeze with this gluten-free one pot chicken dinner:
- Fridge: Store in airtight containers for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge.
- To reheat: Warm in the microwave or on the stovetop with a splash of water or broth to revive the texture.
More Healthy Recipes
Easy One Pot Chicken Quinoa (High Protein & Meal Prep Friendly)
Ingredients
- 3 tablespoons (2 tablespoons) Olive oil
- 1 (1) Onion chopped
- 2 (2) Carrots diced
- ½ g (80 g) Peas
- 1 lb (450 g) Chicken breast cut into bite-sized pieces (read notes)
- Salt to taste
- Pepper
- 1 teaspoon (1 teaspoon) Cumin
- 1 teaspoon (1 teaspoon) Paprika
- 1½ cups (170 g) Quinoa rinsed
- ½ cup (100 g) Green lentils rinsed
- 4 cups (1 L) Water
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add chopped onion and diced carrots. Cook for 4–5 minutes, stirring occasionally, until softened.
- Cook the chicken: Add the chicken pieces and cook for 6–8 minutes, until lightly browned and fully cooked.
- Season: Season with salt, pepper, cumin, and paprika. Stir to coat the chicken evenly.
- Add quinoa, lentils, and peas: Add the rinsed quinoa, green lentils, and peas to the pot. Stir everything together.
- Simmer: Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes.
- Rest and serve: Turn off the heat and let the pot sit (covered) for another 5 minutes. Then fluff with a fork and serve warm.
Video
Notes
- Chicken: You can use chicken thighs or ground chicken instead of breast. Leftover cooked chicken also works—just add it toward the end.
- Quinoa: Any variety works (white, red, tri-color). Rinse well to remove bitterness.
- Lentils: Green lentils hold their shape best. You can omit them or substitute with canned chickpeas (add after cooking).
- Vegetables: Feel free to add spinach, zucchini, or bell peppers for extra nutrition.
- Spices: Adjust seasoning to taste. Add turmeric, chili flakes, or garlic powder for variation.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freezes well for up to 2 months. Reheat with a splash of water.
- Watch the Video Recipe – For a better understanding of the recipe, I recommend watching the step-by-step video tutorial to achieve the best result.
- Flavor Tip: For extra flavor, you can use chicken or vegetable stock instead of water. Make sure to fluff the quinoa after the resting time to separate well the grains.
- Toppings – You can finish it with a squeeze of lemon, a sprinkle of Feta cheese, or fresh herbs for a bright, flavorful boost.
Nutrition
Common Questions
Absolutely! Chicken thighs are juicier and more flavorful. Just adjust the cooking time slightly as they may take a bit longer to cook through.
Yes, it’s recommended. Rinsing removes the natural coating called saponin, which can make the quinoa taste bitter.
Yes, it’s perfect for meal prep. In fact, keep it in an airtight container in the fridge for up to 3 days. Moreover, it reheats nicely in the microwave or on the stovetop with a splash of broth or water.
Yes, quinoa is naturally gluten-free. Make sure all your ingredients are certified gluten-free.
So freaking good!!!!!
The perfect mid-week meal for a family with a preschooler – quick, easy, tasty and nutritious! Thank you David!
Love this one-pot meal, made it for the second time, so good! I also added 3 cloves of garlic and one diced bell pepper.