Tomato Basil Chicken Quinoa

Ingredients

• 170 g (1 cup)quinoa, rinsed
• 480 ml (2 cups)chicken broth
• 30 ml (2 tablespoons)olive oil
• 454 g (1 pound)boneless, skinless chicken breasts, cut into cubes
• 5 g (1 teaspoon)salt
• 1 g (1/2 teaspoon)black pepper
• 300 g (2 cups)cherry tomatoes, halved
• 3 clovesgarlic, minced
• 15 g (1/2 cup)fresh basil leaves, chopped
• 25 g (1/4 cup)grated Parmesan cheese (optional)

Instructions

1. 1

   Cook the quinoa

   Bring the chicken broth to a boil in a medium saucepan. Stir in the rinsed quinoa, lower the heat, cover and simmer for 15 minutes, until the liquid has been absorbed.

2. 2

   Brown the chicken

   Meanwhile, heat the olive oil in a large skillet over medium heat. Season the chicken cubes with the salt and black pepper, then cook them in the skillet for 5–7 minutes, turning occasionally, until browned and cooked through.

3. 3

   Soften the tomatoes

   Add the halved cherry tomatoes and minced garlic to the skillet. Sauté for 3–4 minutes, until the tomatoes have softened.

4. 4

   Combine the quinoa

   Fluff the cooked quinoa with a fork, then add it to the skillet with the chicken and tomatoes. Stir to combine.

5. 5

   Finish and serve

   Take the skillet off the heat. Gently stir in the chopped fresh basil and sprinkle with grated Parmesan before serving.

What is tomato basil chicken quinoa?

This is a quick, Mediterranean-inspired combination of chicken, tomatoes, herbs and quinoa, brought together in one skillet after the grain is cooked separately. Quinoa originated in the Andean region of South America; here, cooking it in chicken broth gives it a savoury base for the other ingredients.

The recipe works because the chicken browns while the tomatoes soften just enough to release their juices. Fresh basil and optional Parmesan go in at the end, keeping their flavour distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 370 calories, 32g protein, 35g carbs, 11g fat.

Quinoa provides most of the carbohydrates, while chicken breast is the main source of protein. Olive oil and the optional Parmesan contribute much of the fat; serve the portion with a green salad or extra vegetables for a more varied plate.

Choosing the key ingredients

Quinoa: Rinsing it first removes any surface residue that can taste bitter. Use chicken broth for a savoury result, or follow the recipe with a lower-salt broth if you prefer to control the seasoning.

Chicken: Cut the breast into similarly sized cubes so the pieces cook at roughly the same rate. Cherry tomatoes bring sweetness and soften quickly in the skillet.

Basil and Parmesan: Fresh basil gives the dish its aromatic finish, so add it off the heat. Parmesan is optional and adds a salty, savoury note.

Cook the quinoa evenly

Once the broth boils and the quinoa is added, lower the heat and keep the saucepan covered for the full 15 minutes. A gentle simmer helps the liquid absorb without scorching the bottom.

When the cooking time is up, check that the liquid has been absorbed and fluff the quinoa with a fork. If it still seems wet, let it stand covered briefly before adding it to the skillet.

Brown the chicken and soften the tomatoes

Chicken: Give the cubes room in the hot skillet and turn them occasionally so they brown on more than one side. They should be cooked through before you add the tomatoes.

Tomatoes: The 3–4 minute sauté is intended to soften them, not cook them into a sauce. Add the garlic with the tomatoes as directed and stir as it cooks so it does not sit against the pan for too long.

Finish for the best texture

Stir the fluffy quinoa through the chicken and softened tomatoes while everything is still warm, but avoid vigorous mixing that could break up the tomatoes. Taking the skillet off the heat before adding basil helps preserve its fresh aroma.

The finished dish should be moist but not soupy, with separate grains and tender chicken. Sprinkle over the Parmesan just before serving for a distinct cheesy finish.

Serve it as a complete meal

This recipe already combines quinoa, chicken and vegetables in each portion. For extra colour and crunch, serve it with a simple green salad or another lightly dressed vegetable side.

A squeeze of lemon at the table can brighten the tomato and basil flavours. If using Parmesan, taste before adding extra salt, as the cheese and broth may already contribute saltiness.

Recipe notes & tips

• Rinse the quinoa thoroughly before cooking to help prevent a bitter taste.
• Keep the quinoa covered while it simmers so the broth can absorb evenly.
• Cut the chicken into evenly sized cubes for more consistent cooking.
• Add the basil after taking the skillet off the heat to retain its fresh flavour.
• Taste before adding more salt, especially if your broth or Parmesan is salty.

Variations

• Add lemon: Finish with a squeeze of lemon juice for a brighter flavour.
• Use baby spinach: Stir it in with the hot quinoa so it wilts gently.
• Change the herbs: Use chopped parsley instead of basil for a different fresh finish.
• Make it spicier: Add a pinch of chilli flakes while sautéing the tomatoes and garlic.
• Skip the cheese: Leave out the Parmesan for a dairy-free version.

Common mistakes to avoid

• Skipping the rinse: Unrinsed quinoa can taste bitter; rinse it before it goes into the saucepan.
• Cooking at too high a heat: The quinoa may catch before the broth absorbs; keep it at a low simmer.
• Crowding the chicken: The cubes may steam rather than brown; use a large skillet and spread them out.
• Adding basil too early: Long cooking dulls its fresh aroma; stir it in after removing the skillet from the heat.
• Overcooking the tomatoes: They can lose their shape; sauté only until softened, about 3–4 minutes.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a pan or microwave until piping hot, adding a small splash of water or broth if the quinoa seems dry.

Frequently asked questions