One-Pan Chicken and Quinoa with Creamy Mushroom and Broccoli
1 hour
1298 reads
About One-Pan Chicken and Quinoa with Creamy Mushroom and Broccoli
This vibrant one-pan chicken and quinoa recipe is a healthy and flavorful Middle Eastern-inspired meal. Succulent chicken legs, marinated in a zesty Russian salad dressing (recipe below), are perfectly paired with a creamy medley of mushrooms and broccoli. The entire dish cooks together in one pan for easy cleanup, making it ideal for a weeknight dinner. Topped with fluffy quinoa, this recipe is a satisfying and nutritious meal perfect for those watching their waistlines.The combination of wholesome ingredients and bold flavors makes this a truly delicious and convenient option. It's a great way to enjoy a decadent meal while sticking to your healthy eating goals.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
Instructions
Prepare the Russian Dressing Marinade
- Combine mayonnaise, chopped dill pickles, sweet pickle relish, white vinegar, and mustard in a bowl. Mix well.
Marinate the Chicken
- Place chicken legs in a resealable bag or shallow dish. Pour the Russian dressing over the chicken, ensuring it's evenly coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Preheat Oven and Cook Chicken
- Preheat oven to 400°F (200°C). Place marinated chicken legs on a baking sheet and bake for 20-25 minutes, or until cooked through and juices run clear.
Cook the Quinoa
- While the chicken is baking, rinse quinoa under cold water. Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed.
Sauté Vegetables
- Melt butter in a large skillet over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
- Add mushrooms and cook for 4-5 minutes, until softened. Add broccoli florets and cook for another 3-5 minutes, until tender-crisp.
Combine and Finish
- Stir in Italian seasoning, salt, and pepper. Add heavy cream and Parmesan cheese. Simmer for 2-3 minutes, until sauce has thickened slightly. Add a little water if needed to adjust consistency.
Assemble and Serve
- Fluff the cooked quinoa with a fork. Stir in cranberries, almonds, and lemon juice. Divide quinoa among plates. Top with the chicken and vegetable mixture. Serve immediately.
Recipe Notes
Expert Tips
- For extra flavor, add a pinch of smoked paprika to the vegetable mixture.
- If you don't have Russian dressing, use your favorite marinade or simply season the chicken with salt, pepper, and herbs.
- Feel free to substitute other vegetables, such as bell peppers or zucchini, for the broccoli.
- To make this a complete meal, serve with a side salad dressed with a light vinaigrette.
Related Posts You May Like
Recipe Nutrition
Calories: 65kcalCarbohydrates: 5gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gFiber: 1gSugar: 3g
Soma Pradhan
Articles: 41
5 Comments
Leave a Reply
You must be logged in to post a comment.
Yum! This recipe is a must-try.
This is exactly what I was looking for!
Such a lovely dish! Thanks for sharing.
This looks amazing! Thanks for sharing.
Such a tasty dish! Thanks for the recipe.