Caprese Zucchini and Quinoa Skillet with Chicken

gluten freemeat & poultry
Caprese Zucchini and Quinoa Skillet with Chicken

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!

Caprese Zucchini and Quinoa Skillet with Chicken

You know I love one pot meals and this one will quickly become one of your easy weeknight go-tos. Everything is cooked in a skillet and then topped with cheese, covered, and melted until gooey. Sprinkled with a little basil and voila – a gluten-free dinner that’s packed with protein, veggies, and healthy grains.

Caprese Zucchini and Quinoa Skillet with Chicken

This would also work with rice or another grain, but I love the fluffiness of quinoa – it lightens the meal up. It’s definitely one of those fulfilling but light meals that works for both lunch and dinner.

And no, I’m not eating any meat again, but I often add meats to meals for the family. For myself, I take my portion out and set it aside before I add the meat. For example, with this dish, when it was time to add the chicken, I scooped out my portion and then I melted the cheese on it separately. It takes an extra minute – that’s it! And then everyone’s happy.

Caprese Zucchini and Quinoa Skillet with Chicken

To amp it up, add a little crunch with some toasted pine nuts and a little heat with some red pepper flakes. If you don’t eat meat, you can easily omit the chicken and make this vegetarian. Other than that, make this dish!



Caprese Zucchini and Quinoa Skillet with Chicken

Prep Time10 mins
Cook Time15 mins
Total Time25 mins


  • 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


  • 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.

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Allyson says:
This recipe is amazing, Already made it twice!
Meaghan says:
We LOVE that!! Post a picture next time, we'd love to see!

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