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Lisa's Chicken Quinoa Veggie Plate

Course: Dinner, Main Course
Cook Time: 50 minutes
Total Time: 50 minutes
Servings: 4
Author: Laureen King
Sautéed chicken, aioli sauce, plenty of veggies make a great recipe the family will love!
Print Recipe


  • 4 chicken breast bone in
  • 2 tbsp olive oil
  • 2 tsp thyme
  • salt and pepper
  • 1 cup fresh mushrooms sliced
  • 1 orange bell pepper sliced yellow or red would also work
  • 1 cup fresh broccoli
  • 1 cup fresh green beans
  • 4 cups fresh spinach or arugula
  • 1 ½ cups dry white wine
  • 3 cups chicken broth
  • ½ cup Roasted Garlic Chili Aioli sauce store bought
  • 1 ½ cups Quinoa


  • Season chicken with salt, pepper and thyme.
  • In large frying pan heat olive oil.
  • Add chicken breasts and pan fry medium heat until done.
  • As chicken is cooking prepare Quinoa.
  • In medium saucepan mix together 1 ½ cups Quinoa with 2 cups chicken broth and 1 cup white wine.
  • Heat to boiling, then reduce heat to low, cover and cook for about 15 minutes.
  • When chicken is cooked deglaze pan with ½ cup white wine.
  • Add 1 cup of chicken broth and ½ cup Aioli sauce.
  • Simmer for additional 10 minutes.
  • While chicken is simmering in separate skillet sauté mushrooms, broccoli, beans and peppers.
  • Remove chicken from sauce, keep warm until ready to plate.
  • Stir vegetables into sauce.


Plate as Follows
Cover plate with fresh spinach greens.
Top with ½ - ¾ cup cooked Quinoa.
Place chicken breast on top of Quinoa.
Ladle vegetables and sauce over chicken.
If desired drizzle additional Aioli sauce on top.