Chicken and Garden Veggies Skillet

I’ve been trying to eat extra healthy lately because I can’t seem to lose these last 5 pounds of baby weight so I’ve been packing on the veggie dishes. Here is the original recipe. I modified it a bit for my family. It’s delicious…though quite messy to clean up if you have an almost 1 year old who likes to throw quinoa on the floor. Seriously I love quinoa but it is THE worst thing to clean up off the floor. It’s up there with cottage cheese.


  • 1 large onion, minced
  • 6 garlic cloves, minced
  • 1 tbsp olive oil
  • 2 large bell peppers, finely chopped (I used 1 green and 1 red pepper)
  • 2 lbs boneless & skinless chicken breasts, cut into 1″ cubes
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 1 cup quinoa, uncooked
  • 1 cup water
  • 2 bay leaves
  • 2 medium carrots, sliced
  • 1 bunch broccoli, coarsely chopped
  • 1 cup sugar snap peas( I don’t measure this I just grapped a couple handfuls at the grocery store. You could use snow peas as well)
  • 1 bunch parsley/dill/basil, finely chopped


  • Preheat large deep skillet or dutch oven on medium-high heat. Add olive oil, onion, garlic and cook for 4 minutes, stirring frequently. Add bell peppers and saute for 3 more minutes, stirring frequently. Add chicken and saute for 5 minutes, stirring occasionally. Sprinkle with salt and pepper, add quinoa, water, bay leaves and stir. Bring to a boil, cover with a lid, reduce heat to lower medium and cook for 12 minutes.


  • Now it’s time to add vegetables. At this point quinoa should be cooked al dente. Add carrots and broccoli. Stir, cover with a lid and cook on low-medium for 15 more minutes. Add sugar snap peas and parsley, stir and remove from heat. Serve hot.




  1. Olena@iFOODreal says:

    Haha. I agree about messy quinoa!!! I love it but after my 5 year old eats it the floor…I hate it! I wait until it dries and sweep the next day. Just a tip.
    Glad you enjoyed my recipe and kudos for eating healthy!!!

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