May 5, 2016

Skinny Chicken & Shrimp with Quinoa and Vegetables

No interesting story behind this dish -- just another weeknight meal that I'd like to share.  It earned an "excellent" rating from my family.  It's healthy, delicious, and you'll find yourself coming back for more... and more!  


  • 1 c quinoa, rinsed 
  • 2 c chicken broth
Chicken and marinade 
  • 1/2 lb boneless skinless chicken breast, cut into bite-sized pieces 
  • 1 tbsp avocado oil 
  • 1/2 tbsp Worcestershire sauce
  • 1/4 tsp pepper 
  • 1 tsp fresh parsley, chopped 
  • 1/8 tsp garlic powder 
  • Pinch of cayenne pepper 
Remaining ingredients:
  • 2 tbsp butter 
  • 1/2 c onion, julienned 
  • 2 large carrots, julienned 
  • 2 large garlic cloves, finely minced 
  • 1 tsp dried parsley 
  • 2 large garlic cloves, finely minced 
  • 1 small zucchini, julienned 
  • 1 small squash, julienned 
  • 1/2 lb shrimp, peeled and deveined
  • 1 c chicken broth
  • 1/4 c shredded cheese (I used a combination of mozzarella and cheddar)
  • 1/4 tsp pepper, or to taste 
  • Salt, to taste


Prepare the quinoa.  Combine the quinoa and chicken broth in a medium pan and bring it to a boil.  Cover and simmer for 15 to 20 minutes, or until cooked.  Set aside.

Meanwhile, combine the chicken in a bowl along with the avocado oil, Worcestershire, pepper, parsley, garlic powder, and cayenne pepper.  Set aside.  

Heat a large skillet over medium heat.  Add the butter.  Once the butter is melted, add the onion and carrots.  Season with salt, pepper, and parsley.  Cook and stir for 3 minutes.  Add the garlic and cook for 1 minute longer.  Add the zucchini and squash to the skillet.  Season with salt and pepper.  Continue to cook and stir until the vegetables are cooked to your desired doneness.  Transfer the vegetables to a large bowl and cover to keep warm.  

Add the marinated chicken and shrimp to the hot skillet.  Season with salt, and cook for 1 minute.  Pour in the chicken broth.  Turn the heat down to low.  Cover and simmer until the chicken is cooked through (depending on the size that you cut the chicken).  Spoon out the juices from the pan and place it in a bowl.  Set aside.

Add the cooked vegetables back into the skillet.  Sprinkle cheese on top.  Cover for a few seconds to allow the cheese to melt.  Salt and pepper, to taste.  Serve with the reserved broth on the side to spoon over your cooked quinoa, to taste.

Garnish with additional parsley.  Enjoy!

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