This One Pan Quinoa Risotto is an easy to prepare high fiber and protein version of the classic risotto. Beans add a boost of fiber and protein. It’s a meal you’ll look forward to eating!
Why You’ll Love One Pan Quinoa Risotto with Mushrooms, White Beans, & Chicken
I love mushroom risotto and this quinoa version is easy to prepare and gives you more fiber and protein! Quinoa and beans boost the fiber of this meal to 9 grams per serving. Quinoa, beans, and chicken make this dish high in protein with 38 grams per serving. You can adjust the amount of chicken used to your personal protein needs.
This quinoa risotto is all made in one pan to make life easy. You cook the chicken first, then prepare the quinoa risotto. The bone broth and Parmesan cheese help thicken the quinoa to make it creamy. Garlic, oregano, thyme, and bone broth make it very flavorful. You’ll look forward to eating this meal!
Ingredients
Chicken
- Chicken breast: extra protein. The quinoa, beans, and bone broth provide a good amount of protein on their own, but I added chicken for additional protein. You can adjust the amount of chicken based on your protein needs.
- Oregano & black pepper: seasonings to add flavor to the chicken.
- Olive oil: oil to cook the chicken. You can use your preferred cooking oil.
Quinoa Risotto
- Olive oil: oil to cook vegetables. You can use your preferred cooking oil.
- Yellow onion: adds flavor and full of antioxidants.
- Garlic: more flavor and antioxidants.
- Mushrooms: provide potassium and some fiber.
- Quinoa: high in fiber and provides protein.
- Thyme & oregano: adds flavor!
- Bone broth: the liquid used to cook the quinoa. Bone broth is higher in protein than regular broth. Regular broth can be used but the recipe will be slightly lower in protein.
- White beans: high in fiber and adds protein.
- Spinach: gives the meal some color.
- Parmesan cheese: makes it creamy and adds flavor.
How to Make One Pan Quinoa Risotto
Prepare Chicken
Cut chicken into 1-inch cubes. Evenly coat chicken in oregano and black pepper.
Heat olive oil in a large deep skillet (that has a lid) over medium heat. Add chicken in a single layer. Cook for about 8 minutes, turning chicken over to brown all sides. Cook until internal temperature of chicken reaches about 165°F. Remove chicken from pan and set aside.
Prepare Quinoa Risotto
Heat olive oil in the same skillet used to prepare chicken. Add onion and cook for about 3 minutes, and then stir in garlic.
Stir in mushrooms and cook for 5 minutes or until softened.
Add quinoa, thyme, and oregano. Stir to evenly mix.
Pour in bone broth and bring to a boil. Then, reduce heat to low, cover with lid, and simmer for 15 minutes, or until quinoa is fully cooked. Stir occasionally.
Stir in beans and spinach. Cook until spinach wilts. Stir in Parmesan cheese.
Then add chicken. Turn off heat and enjoy!
How to Store One Pan Quinoa Risotto
Once cooled, store One Pan Quinoa Risotto in meal prep containers for about 4 days in the refrigerator.
Tips
- Adjust the amount of chicken to fit your personal protein needs. You can cook as much or as little as you want.
- Add another can of beans to make it vegetarian and add more protein.
- Use a mix of bone broth and water or regular broth if needed. The bone broth I buy comes in a 2-cup container so I use half a cup of water to reach the 2 ½ cups of liquid needed for the recipe.
Try These Meal Prep Recipes Next:
- One Pan Chicken Caprese Orzo
- Deconstructed Stuffed Peppers Skillet
- Ground Turkey Enchilada Skillet Meal Prep
- Ground Beef and Rice Skillet
- Southwest Quinoa Salad: High Fiber and Protein
- Healthy Chicken Mushroom Orzo in One Pot
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One Pan Quinoa Risotto with Mushrooms, White Beans, & Chicken
Equipment
- 1 large deep skillet or pan with lid
Ingredients
Chicken
- 10 ounces chicken breast
- 1/2 teaspoon oregano
- 1/2 teaspoon black pepper
- 2 teaspoon olive oil
Quinoa Risotto
- 1 teaspoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 8 ounces mushrooms, chopped
- 1 cup dry quinoa
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 1/2 cups chicken bone broth
- 1 (15 ounce) can white beans, drained
- 2 cups chopped spinach
- 1/3 cup grated Parmesan cheese
Instructions
Prepare Chicken
- Cut chicken into 1-inch cubes. Evenly coat chicken in oregano and black pepper.
- Heat olive oil in a large deep skillet (that has a lid) over medium heat. Add chicken in a single layer. Cook for about 8 minutes, turning chicken over to brown all sides. Cook until internal temperature of chicken reaches about 165°F. Remove chicken from pan and set aside.
Prepare Quinoa Risotto
- Heat olive oil in the same skillet used to prepare chicken. Add onion and cook for about 3 minutes, and then stir in garlic.
- Add mushrooms and cook for 5 minutes or until softened.
- Add quinoa, thyme, and oregano. Stir to evenly mix.
- Pour in bone broth and bring to a boil. Then, reduce heat to low, cover with lid, and simmer for 15 minutes, or until quinoa is fully cooked. Stir occasionally.
- Stir in beans and spinach. Cook until spinach wilts. Stir in Parmesan cheese, then add chicken. Turn off heat and enjoy!
Notes
- Adjust the amount of chicken to fit your personal protein needs. You can cook as much or as little as you want.
- Add another can of beans to make it vegetarian and add more protein.
- Use a mix of bone broth and water or regular broth if needed. The bone broth I buy comes in a 2-cup container so I use half a cup of water to reach the 2 ½ cups of liquid needed for the recipe.
- Once cooled, store One Pan Quinoa Risotto in meal prep containers for about 4 days in the refrigerator.
