Easy One Pot Chicken Quinoa (High Protein & Meal Prep Friendly)

A bowl of quinoa mixed with chunks of cooked chicken, diced carrots, peas, and spices, garnished with a lemon wedge. The bowl is placed on a gray surface with a striped napkin beside it.

5 from 3 votes

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.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: World

Keyword: high-protein, one pot dinner

Servings: yields

Calories: 311kcal

Ingredients

3 tablespoons Olive oil
1 Onion chopped
2 Carrots diced
½ g Peas
1 lb Chicken breast cut into bite-sized pieces (read notes)
Salt to taste
Pepper
1 teaspoon Cumin
1 teaspoon Paprika
1½ cups Quinoa rinsed
½ cup Green lentils rinsed
4 cups Water

US Customary - Metric

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