Description
This Italian Chicken and Vegetables recipe features tender, flavorful chicken paired with air-fried summer squash and fluffy quinoa cooked in an Instant Pot. Perfect for a quick, healthy weeknight meal with a delightful blend of Italian seasonings.
Ingredients
Vegetables
- 1 pound summer squash (zucchini and yellow squash), sliced into 1/4 inch thick pieces
- 2 tablespoons Italian dressing
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes (optional)
Quinoa
- 1 cup quinoa, well rinsed
- 1.5 cups water
- 1/2 teaspoon salt
Chicken
- 1.25 pounds boneless, skinless chicken (thighs, breasts, or tenders), cut into cubes
- 3 tablespoons Italian dressing
- 1/2 teaspoon salt
Instructions
- Prepare and air fry the squash: Slice the summer squash into 1/4 inch thick pieces. In a large bowl, combine the sliced squash with 2 tablespoons of Italian dressing, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon crushed red pepper flakes if using. Toss well to coat all the squash evenly. Place the coated squash in the air fryer basket and cook at 400°F for 12-16 minutes, shaking the basket occasionally to ensure even cooking and browning.
- Cook the quinoa in the Instant Pot: Thoroughly rinse 1 cup of quinoa under cold water. Add the rinsed quinoa, 1.5 cups water, and 1/2 teaspoon salt to the Instant Pot. Seal the lid and cook on high pressure for 1 minute. Allow the pressure to release naturally once cooking is complete, then manually release any remaining pressure just before serving. If cooking on the stovetop, simmer quinoa in water until tender according to package instructions.
- Cook the Italian chicken: Preheat a large skillet over medium to medium-high heat. In a bowl, combine the cubed chicken, 3 tablespoons Italian dressing, and 1/2 teaspoon salt, stirring to coat well. Add the chicken pieces to the hot skillet, spreading them into a single layer. Cook without stirring for 5 minutes to allow a nice sear. After 5 minutes, stir the chicken and continue cooking for an additional 3-5 minutes, or until fully cooked through and nicely browned.
- Assemble the bowls: Divide the cooked quinoa among serving bowls, top with the Italian chicken and air-fried squash. Serve warm and enjoy a nutritious, flavorful meal.
Notes
- For stove-top quinoa, rinse thoroughly and simmer in 2 cups of water for about 15 minutes until water is absorbed.
- Adjust crushed red pepper flakes to your spice preference or omit for no heat.
- Use chicken breasts, thighs, or tenders depending on your preference for leaner or more flavorful meat.
- The air fryer basket should be shaken every 5 minutes during cooking for even squash crisping.
- Let chicken rest for a few minutes after cooking for juicier results.
