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.
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.
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!