Chicken And Broccoli Quinoa

Dig into a bowl full of healthy goodness. This chicken and broccoli dish gets heightened by the addition of one of our favorite superfoods: quinoa.

Ingredients for servings

    Chicken and Broccoli Quinoa

  • 0.5 medium lemon

  • 6 tablespoon Country Crock® Spread divided

  • boneless, skinless chicken breasts cut into bite-sized pieces

  • 1.75 cup water

  • 1 cup dry quinoa certified gluten-free if necessary

  • 0.75 teaspoon salt

  • 1 bag frozen broccoli florets thawed


  • Grate 1 teaspoon of lemon zest from the peel, and squeeze 1 tablespoon of lemon juice from the flesh; set aside.

  • Melt 2 tablespoons of Country Crock® Spread in a medium saucepan over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes. Remove chicken and set aside.

  • Add water to a saucepan, scraping the brown bits from the bottom of the pan. Stir in quinoa, salt and bring to a boil over medium-high heat. Cover; reduce heat and cook 10 minutes.

  • Place broccoli florets on top of quinoa. Cover and cook until broccoli and quinoa are tender and water is absorbed about 5 minutes. Remove from heat. Stir in chicken and let stand 5 minutes.

  • Meanwhile, melt remaining Country Crock® Spread in the microwave. Whisk in lemon juice and peel, and stir into chicken and quinoa mixture.

  • If desired, season with ground black pepper.

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