Quinoa and Chicken Skillet with Sweet Potatoes
This vibrant and nourishing quinoa skillet combines tender chicken, roasted sweet potatoes, and juicy tomatoes, creating a hearty meal perfect for any weeknight. Packed with protein and essential nutrients, this dish is as delicious as it is healthy. The sweet potatoes add a comforting flavor, while the tomatoes provide a burst of freshness, making this a wholesome and satisfying dish.
ingredients
- 1 cup quinoa, rinsed
- 2 cups chicken broth or water
- 1 lb chicken breast, cut into bite-sized pieces
- 1 large sweet potato, peeled and diced
- 1 cup cherry tomatoes, halved
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
steps
- 1.
Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20 minutes or until tender.
- 2.
In a medium pot, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes or until the quinoa is fluffy and all liquid is absorbed.
- 3.
While the quinoa and sweet potatoes are cooking, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and garlic, sautéing until fragrant and translucent.
- 4.
Add the chicken pieces to the skillet. Season with paprika, salt, and pepper. Cook for 6-8 minutes, until the chicken is golden and cooked through.
- 5.
Stir in the halved cherry tomatoes and roasted sweet potatoes. Cook for an additional 3-4 minutes until heated through.
- 6.
Fluff the cooked quinoa with a fork and stir it into the skillet mixture, combining everything thoroughly. Garnish with fresh parsley before serving.
