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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.
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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