Chicken with Quinoa and Veggies

Byyasin
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Chicken with

Some days you want a meal that feels light but still fills you up. Not heavy, not greasy — just fresh, colorful, and satisfying.
This chicken quinoa bowl is exactly that kind of dinner.

It’s a simple one-pan chicken and vegetable sauté served over fluffy quinoa, finished with creamy feta, basil, and a splash of lime. The flavors are clean and fresh, and the recipe is flexible — you can easily swap vegetables based on what’s sitting in your fridge.

Healthy, quick, and comforting without being heavy… this is the kind of recipe you’ll keep making every week.

Why You’ll Love This Recipe

  • High protein and balanced meal
  • Uses simple everyday ingredients
  • Great for meal prep
  • Customizable vegetables
  • Fresh Mediterranean-style flavor

Ingredients Explained

Base

Quinoa + Chicken Broth
Cooking quinoa in broth instead of water gives it real flavor instead of tasting plain.

Protein

Chicken Breast Strips
Lean, cooks quickly, and absorbs the garlic and lime flavors beautifully.

Vegetables

Zucchini & Tomato
Adds freshness and juiciness. Zucchini becomes tender while tomato creates a light sauce.

Onion & Garlic Scapes
The aromatic base of the dish — they build flavor before adding chicken.

Flavor Boosters

Olive Oil – Richness and sautéing
Feta Cheese – Creamy salty finish
Fresh Basil – Fresh herbal aroma
Lime Juice – Brightness that wakes up the whole dish

Step-by-Step Method

Step 1: Cook the Quinoa

  1. In a saucepan, bring chicken broth to a boil.
  2. Add rinsed quinoa.
  3. Reduce heat to low and cover.
  4. Cook about 12 minutes until fluffy and liquid is absorbed.
  5. Turn off heat and let rest covered for 5 minutes.

Step 2: Cook the Chicken

  1. Heat 2 tablespoons olive oil in a skillet over medium heat.
  2. Add chopped onion and garlic scapes.
  3. Cook until onion becomes soft and translucent (about 5 minutes).
  4. Add chicken strips.
  5. Cook until lightly pink inside (about 5 minutes).
  6. Remove chicken to a plate and set aside.

Step 3: Cook the Vegetables

  1. Add remaining 2 tablespoons olive oil to the same skillet.
  2. Add diced zucchini and tomato.
  3. Cook 5–8 minutes until zucchini is tender but not mushy.

Step 4: Combine Everything

  1. Return chicken to skillet.
  2. Add feta cheese, basil leaves, and lime juice.
  3. Cook about 10 minutes until chicken is fully cooked and heated through.

Step 5: Serve

Spoon the chicken and vegetables over hot fluffy quinoa.
Serve immediately while warm and fresh.

Tips & Variations

Swap Protein

  • Shrimp works perfectly
  • Leftover rotisserie chicken
  • Tofu for vegetarian option

Add More Veggies

  • Bell peppers
  • Spinach
  • Mushrooms
  • Broccoli

Make It Creamy
Add a spoon of Greek yogurt before serving.

Make It Spicy
Add chili flakes or chopped jalapeño.

Storage & Reheating

Refrigerator:
Store in airtight container up to 4 days.

Freezer:
Freeze without feta for best texture (up to 2 months).

Reheat:
Microwave with a splash of water or broth to refresh moisture.

Chicken Quinoa Bowl with Veggies and Feta

: A fresh and healthy chicken quinoa bowl made with sautéed vegetables, feta cheese, basil, and lime. Light, flavorful, and perfect for a balanced weeknight meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 3
Course: Dinner, Healthy Bowl, Main Course, Meal Prep
Cuisine: American, Fusion, Healthy, Mediterranean
Calories: 445
Ingredients Method Notes

Ingredients
  

  • 2 cups chicken broth
  • 1 cup rinsed quinoa
  • 4 tablespoons extra-virgin olive oil divided
  • 2 garlic scapes chopped
  • 1 small onion chopped
  • 2 skinless boneless chicken breast halves, cut into strips
  • 1 zucchini diced
  • 1 tomato diced
  • 4 ounces crumbled feta cheese
  • 8 fresh basil leaves
  • 1 tablespoon lime juice

Method
 

  1. Bring chicken broth to a boil in a saucepan and add quinoa. Reduce heat, cover, and simmer for about 12 minutes until fluffy.
  2. Heat 2 tablespoons olive oil in a skillet. Cook onion and garlic scapes until soft, about 5 minutes.
  3. Add chicken strips and cook about 5 minutes until lightly pink inside. Remove and set aside.
  4. Add remaining olive oil to skillet and cook zucchini and tomato for 5–8 minutes until tender.
  5. Return chicken to skillet and add feta, basil, and lime juice.
  6. Cook about 10 minutes until chicken is fully cooked.
  7. Serve hot chicken and vegetables over cooked quinoa.

Notes

  • Substitute shrimp or tofu for chicken
  • Add spinach or bell peppers for extra vegetables
  • Add chili flakes for spice
  • Store up to 4 days in refrigerator

Quick FAQs

Can I use water instead of broth?
Yes, but broth adds much better flavor.

Is quinoa required?
No — rice, couscous, or pasta also work.

Can I meal prep this?
Yes, it reheats very well and tastes even better next day.

Can I skip feta?
Of course — parmesan or goat cheese also works.

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