As much as I love cooking, in the summer when it's hot and humid I have a difficult time convincing myself to make dinner some nights. It's just too hot and the kitchen gets even hotter! The past week or so has been especially sultry. This is why we eat a lot of easy stir fries, curries, sandwiches, salads, and simple one-pan meals like this skillet chicken and summer squash quinoa. Everything we need for a hearty and nutritious meal is all cooked up in one pan! Plus it is another way to use up those zucchinis and summer squashes - bonus!
I like to use quinoa on occasion as an alternative to rice, noodles, or potatoes with our meal. It cooks up quickly and I like the texture - plus you can use it in so many ways, including breakfast cereal. We really enjoyed this dish. Once you chop everything up it comes together in a snap. It will serve 2-3 people depending on hunger level.
Skillet chicken and summer squash quinoa
1 tablespoon olive oil
about 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/3 cup finely chopped sweet white/yellow onion
2 garlic cloves, minced
1 teaspoon dried oregano
pinch red pepper flakes
salt and freshly ground black pepper, to taste
3 heaped cups diced zucchini/summer squash (I used a mix of zucchini and yellow squash)
1 cup quinoa, well rinsed
1 cup water or chicken broth
1 cup shredded sharp white cheddar cheese or mozzarella (I used a mix of the two)
chopped parsley, for garnish
Heat the olive oil in a 9-10-inch skillet with a lid over medium heat. Add the chicken and onion and a good pinch of salt and pepper. Continue to cook, stirring occasionally, until the chicken is cooked through. Stir in the garlic, oregano, and red pepper, and cook for about 1 minute.
Stir in the zucchini/summer squash. Add the water/broth and quinoa. Bring to a low boil and reduce the heat to medium-low. Stir well and cover. Cook, stirring occasionally, until the quinoa is softened (it will "open"), about 10 minutes. Taste and adjust seasoning as needed.
Give it another stir and then top with cheese. Put the lid back on until the cheese is melted, about 2 minutes. Top with parsley and serve immediately.
What was I cooking one year ago? blueberry button cookies
Two years ago?: crabapple mostarda
Three?: peach-nutmeg frozen yogurt
Four?: zucchini pancakes