Chicken and Vegetable Pasta with Quinoa

Chicken and Vegetable Pasta with Quinoa is a nutritious and hearty dish that combines tender chicken, vibrant vegetables, and protein-rich quinoa, all coated in a light herb-infused sauce. This wholesome meal is perfect for a cozy dinner while being both satisfying and healthy.

Ingredients

• Pasta (whole wheat or regular) - 150 grams
• Quinoa - 100 grams
• Chicken breast (boneless, skinless) - 250 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Red bell pepper (diced) - 1 medium
• Zucchini (diced) - 1 medium
• Carrot (sliced) - 1 medium
• Spinach (fresh) - 100 grams
• Dried oregano - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese (grated) - 30 grams (optional)
• Fresh parsley (chopped) - 1 tablespoon (for garnish)

Steps

1. 1. Rinse the quinoa under cold water, then cook it in a saucepan with 200 ml of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Remove from heat and fluff with a fork.
2. 2. While the quinoa cooks, bring a separate pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
3. 3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
4. 4. Add the chicken breast to the skillet, season with salt, black pepper, and oregano, and cook for about 5-7 minutes on each side until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing.
5. 5. In the same skillet, add the diced red bell pepper, zucchini, and sliced carrot. Sauté for about 5 minutes until the vegetables are tender.
6. 6. Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
7. 7. Combine the cooked pasta, quinoa, and sliced chicken into the skillet with the vegetables. Toss everything together until well mixed and heated through.
8. 8. Serve hot, garnished with grated Parmesan cheese and chopped parsley.

Nutrition

• Calories: 550
• Protein: 35 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in protein from chicken and quinoa, supporting muscle health.
• Rich in vegetables providing vitamins, minerals, and antioxidants.

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