Prep time
Total time
35 MIN
Quinoa is a nutritious side dish ingredient that you’ll always want to keep in your pantry—especially when you can use it to whip up this tasty and simple low-sodium one-pan chicken dinner!



  1. Heat oil in large nonstick skillet over medium-high heat. Cook chicken 4 minutes per side until lightly browned. Transfer to plate. Reduce the heat to medium.
  2. Stir in soup, water, quinoa, garlic, lemon juice, thyme, and Worcestershire sauce. Cook, stirring often, until boiling. Simmer, covered, stirring occasionally over medium-low heat for 12 minutes.
  3. Stir in broccoli, cauliflower and chicken; simmer, covered, for 5 minutes until chicken is cooked through and quinoa is tender. Remove from heat; let stand, covered, 5 minutes, until liquid is absorbed. Sprinkle with green onions.

Recipe Tips

  • Rinsing the quinoa thoroughly in a fine mesh sieve before adding it to the skillet helps to remove any bitterness.
  • Save time by using pre-cut broccoli and cauliflower florets!
  • Using a no-salt added soup helps you control the sodium in your recipe. Season the rice mixture with salt and black pepper to taste, if you like.

Recipe Made With

CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup

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