Caprese Zucchini and Quinoa Skillet with Chicken
from inspiralized.com
25 min
1 servings
This one pan meal is full of summer produce and flavor, made under 30 minutes on the stovetop, and full of protein, healthy grains, and veggies!
Ingredients
- 1 tablespoon extra virgin olive oil
- ½ cup cherry tomatoes
- 1 medium to large zucchini (Blade A, noodles trimmed)
- ½ 15oz can cannellini beans, drained and rinsed
- ¼ teaspoon garlic powder
- salt and pepper
- 1 cup shredded rotisserie chicken
- ¼ cup chicken broth
- 1.5 cups cooked quinoa
- 2/3 cup shredded mozzarella cheese
- to garnish: chopped basil
Directions
- 1
Heat the olive oil in a 10” skillet over medium-high heat. Once oil is shimmering, add the tomatoes and let cook for 2-3 minutes. Add the zucchini, white beans, and season with garlic powder, salt and pepper. Cook for 5-7 minutes or until zucchini is al dente and tomatoes are about to burst. Add the chicken and broth and cook for 2-3 more minutes to heat the chicken through. Add in the quinoa and stir well to combine. Sprinkle with mozzarella cheese, cover, and let melt. Sprinkle with basil and serve.