Recipe by kmo1070
"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."
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extra-virgin olive oil
garlic scapes, chopped
skinless, boneless chicken breast halves - cut into strips
crumbled feta cheese
fresh basil leaves
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.
This wasn't the worst dish, but definitely bland and just plain odd compared to other quinoa recipes. I felt like the flavors didn't mesh well, especially the lime juice with the zuccini and feta. My taste buds were confused. I'm going back to my usual go-to quinoa recipe and trying that with chicken.
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.
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.
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.
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.
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.
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!"
* Percent Daily Values are based on a 2,000 calorie diet.
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
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