READY IN 55 mins

Chicken with Quinoa and Veggies

Read Reviews (161)

"A quick recipe that can be adjusted to include whatever vegetables you have on hand. It could probably be done well with shrimp also. You could easily try different vegetables. The times and amounts are variable depending upon how thick you slice your chicken and veggies, as well as how crisp you prefer the zucchini." — kmo1070

Directions

Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.

Kitchen-Friendly View

PREP 30 mins
COOK 25 mins
READY IN 55 mins

Reviews More Reviews

Most Helpful Positive Review

Jul 28, 2010

Great taste! The feta melts slightly and blends in with the veggies. Don't add too much extra salt, I added just a bit and was surprised by how much extra flavor the feta gives the dish. I also cut down on the amount of chicken; the quinoa gives protein, so it is a very filling dish.

—Tamara

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Most Helpful Critical Review

Oct 12, 2011

Garlic scapes are not locally available. Used crushed garlic instead. Very tasty dish, but not very appealing visually. Definitely will try again, using larger crumbles of feta.

—Leah4070

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228 Ratings

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Sep 08, 2010

Absolutely delicious! I substituted a number of things: shrimp for the chicken because I needed to use it up, broccoli for the zucchini, added 1 more tomato because they were on the small side, and mozzarella for the feta. I also didn't use the second 2 tablespoons of olive oil. And I used 2 garlic cloves minced. It only took me 45 minutes to get it on the table after receiving this recipe in my e-mail wondering what to cook for dinner. It was a lifesaver. My husband said it was as good as going out for a nice dinner. A very versatile recipe.

—Kristin Johnson

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Aug 17, 2010

This was a good dish. The only changes I made were to reduce the cooking times (I like my veggies underdone and I cut my chicken pretty small), used cloves of garlic (all I had) and cooked the quinoa in water instead of broth (personal taste preference). I also threw in some cut up broccoli just because I had it on hand and wanted to use it up. I felt that it was a great addition to this dish and will probably add it when I cook it again.

—MK!

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Sep 02, 2010

Really, really good! As a Gluten Free family, finding new recipies that I don't have to convert is difficult. This one fits the bill! The flavors are amazing and prep is easy. Next time I make it, I think I'll add more veggies and no meat. With the quinoa, meat just isn't needed.

—kitchenwitch

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Aug 02, 2010

Very tasty - I added zero salt, the feta and chicken broth add plenty of flavor. I used boneless pork loin instead of chicken because I needed to use it, and it works very well.

—ohliz

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Aug 24, 2010

WE COULDN'T FIND QUINOA, SO WE USED BROWN RICE, USED FRESH GARLIC, ADDED MUSHROOMS AND CUT THE CHICKEN INTO BITE SIZED PEICES. AMAZING DISH. THE SMELL IN MY KITCHEN MADE MY MOUTH WATER. I THINK BASIL AND FETA WERE MADE FOR EACH OTHER.

—SELENELIKESFOOD

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Aug 13, 2010

This was delicious. I followed the recipe exactly as written except the garlic scapes. They were not available in my area, so I used scallions and garlic instead. My husband loved this dish. Thanks for a "keeper!"

—Pam-3BoysMama

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Nutrition

Calories
445 kcal
22%

Carbohydrates
34.8 g
11%

Cholesterol
59 mg
20%

Fat
23.6 g
36%

Fiber
4.8 g
19%

Protein
23.3 g
47%

Sodium
361 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken with Quinoa and Veggies

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 445
** Calories from Fat: 212

% Daily Value *
** Total Fat 23.6g 36 %
** Saturated Fat 6.6g 33 %
** Cholesterol 59mg 20 %
** Sodium 361mg 14 %
** Potassium 347mg 10 %
** Total Carbohydrates 34.8g 11 %
** Dietary Fiber 4.8g 19 %
** Protein 23.3g 47 %
** Sugars 3.6g
** Vitamin A 11 %
** Vitamin C 24 %
** Calcium 22 %
** Iron 10 %
** Thiamin 14 %
** Niacin 74 %
** Vitamin B6 35 %
** Magnesium 11 %
** Folate 16 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.