Cajun Chicken and Quinoa Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 cup uncooked quinoa, rinsed well
  • 2 cups low-sodium chicken broth
  • 1 lb boneless, skinless chicken breasts, cut into 1" cubes
  • 3 Tbsp Cajun or Creole seasoning, divided
  • 2 Tbsp olive oil, divided
  • 2 bell peppers*, chopped
  • 1 onion, chopped
  • 1ΒΌ cups sliced okra (fresh or frozen)
  • 3 cloves garlic, minced
  • 1 (14 oz) can fire roasted diced tomatoes
  • 1 Tbsp tomato paste
  1. In a medium saucepan, combine the quinoa and chicken broth and cook according to package instructions.
  2. Meanwhile, place cubed chicken in a medium bowl, season with 2 tablespoons of the Cajun or Creole seasoning; toss to coat.
  3. Heat 1 tablespoon oil in a large, deep skillet over medium-high heat. Once hot, add the add chicken and cook 4-5 minutes or until chicken is seared on all sides and cooked through. Remove chicken to a plate and keep warm.
  4. Add the remaining tablespoon of olive oil to the skillet and heat for 1 minute. Add the bell peppers and onion; sprinkle with remaining tablespoon of Cajun or Creole seasoning; cook 3-4 minutes, stirring often. Once onion is tender, add the okra and cook 2-3 minutes more, stirring often. Add the garlic, stir, and cook 30-60 seconds or until fragrant.
  5. Stir in the fire roasted tomatoes, tomato paste, and chicken and mix well. Stir in the quinoa until well-mixed and allow to heat through. Serve hot.
Recipe seen on Sweet Beginnings via Life Made Simple and originally adapted from Kevin and Amanda

*I used a combination of red, green, and yellow bell pepper, but use what you have or prefer.
Nutrition Information
Serving size: ⅙ recipe (about 1½ cups) Calories: 276 Fat: 8.7 Carbohydrates: 31.2 Sugar: 4.5 Sodium: 985 Fiber: 5.5 Protein: 21.5 Cholesterol: 37
Recipe by Prevention RD at