I remember one crazy Tuesday, staring into the fridge, wondering how to whip up something healthy and exciting without spending hours in the kitchen. My energy was low, but my craving for something delicious and satisfying was high! This skillet meal was born out of that delightful chaos, a bit of this, a touch of that, and honestly, it was love at first bite. My family devoured it, and it’s been a staple in our home ever since.
If you’re looking for a meal that’s a triple threat – quick to make, packed with goodness, and bursting with flavor – then you’ve absolutely landed in the right place. This Quick & Vibrant Chicken Quinoa with Mixed Veggies is about to become your new weeknight champion, I just know it!
Why This Recipe Will Become Your Go-To
Seriously, what’s not to love? Here’s why I think you’ll be making this again and again:
- Speedy & Simple: Life’s busy, right? This entire dish comes together in under an hour, with straightforward steps that don’t require any fancy chef skills. Perfect for busy bees or when you just want a delicious meal without the fuss!
- A Flavor Powerhouse: We’re talking layers of deliciousness! The combination of savory chicken, earthy quinoa, crisp-tender veggies, tangy feta cheese, and that final zesty kick of lime creates a symphony of flavors that’s incredibly satisfying and anything but boring.
- Healthy & Oh-So-Customizable: It’s a wonderfully balanced meal, loaded with lean protein, wholesome whole grains, and a rainbow of colorful vegetables. Plus, it’s super easy to adapt! Got different veggies in the crisper? Throw them in! It’s a fantastic way to use up what you have.
What You’ll Need (Ingredient Breakdown)
Here’s your shopping list. I’ve added a few little notes to help you get the best results!
For the Quinoa:
- 1 ½ cups chicken broth – A good quality broth adds depth to the quinoa.
- ¾ cup quinoa, rinsed thoroughly – Don’t skip rinsing your quinoa! It removes any natural saponins, which can give it a slightly bitter taste.
Chicken & Aromatics:
- 1 tablespoon extra-virgin olive oil – A good quality extra-virgin olive oil adds a lovely flavor base.
- Approx. 4.5 oz (126g) skinless, boneless chicken breast, cut into 1-inch strips – You could also use chicken thighs if you prefer; just be sure to adjust the cooking time a bit.
- ½ medium onion, chopped
- 1 large clove garlic, minced – Fresh garlic really shines here, but in a pinch, about ¼ teaspoon of garlic powder would work.
Vegetables & Sautéing:
- 2 tablespoons extra-virgin olive oil
- 1 small zucchini (approx. 5-6 oz), diced
- ½ medium red bell pepper, seeded and diced – Feel free to add other veggies you love! Mushrooms, spinach, or even some sweet corn would be delicious.
- 1 small tomato (approx. 3-4 oz), diced
Finishing Touches:
- 3 ounces crumbled feta cheese – I love buying a block of feta and crumbling it myself; the texture and flavor are often better!
- ¾ tablespoon (2 ¼ teaspoons) fresh lime juice – Freshly squeezed is the way to go for that bright, zesty finish!
- ¼ teaspoon freshly ground black pepper
Let’s Get Cooking! (Step-by-Step)
Alright, let’s bring this beauty to life. It’s easier than you think!
- Prepare the Quinoa: In a medium saucepan, combine the chicken broth and the thoroughly rinsed quinoa. Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 12-15 minutes. The quinoa is ready when all the broth has been absorbed, and the grains appear fluffy with a visible germ ring. Turn off the heat and let it stand, covered, for 5 minutes – this little rest makes it extra fluffy! Then, fluff with a fork.
- Sauté Aromatics and Partially Cook Chicken: While the quinoa is doing its thing, heat 1 tablespoon of extra-virgin olive oil in a large, heavy-bottomed skillet or pan over medium-high heat. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until it begins to soften and turn translucent. Stir in the minced garlic and cook for an additional minute until fragrant – keep an eye on it, you don’t want burnt garlic! Add the chicken strips to the skillet. Sauté for 4-5 minutes, stirring periodically, until the chicken is lightly browned on all sides. It’s okay if it’s still slightly pink in the center at this stage; it will finish cooking later. Carefully transfer the partially cooked chicken to a clean plate and set it aside.
- Cook Vegetables: To the same skillet (no need to wipe it clean – those browned bits are flavor!), add the remaining 2 tablespoons of extra-virgin olive oil. Add the diced zucchini and diced red bell pepper. Cook over medium-high heat, stirring frequently, for 5-7 minutes. You’re looking for them to be tender-crisp, still with a little bite!
- Combine and Finish: Stir the diced tomato into the skillet with the other vegetables and cook for another 1-2 minutes, just until the tomato begins to soften. Now, return the partially cooked chicken (and don’t forget any accumulated juices from the plate – that’s liquid gold!) to the skillet with the vegetables. Sprinkle the crumbled feta cheese, fresh lime juice, and freshly ground black pepper evenly over everything. Gently stir it all together to combine. Continue to cook for an additional 3-5 minutes, stirring occasionally, until the chicken is cooked through (no longer pink in the center) and the entire dish is heated thoroughly.
- Serve: To serve, spoon a generous portion of the hot, fluffy quinoa into individual bowls. Top with that gorgeous chicken and vegetable mixture. Step back and admire your work, then dig in immediately!
My Expert Tips for Success
A few little tricks I’ve learned along the way:
Swap it Up!
- Protein: Not feeling chicken? This is amazing with shrimp (add them towards the end with the veggies, as they cook super fast!) or make it vegetarian with a can of rinsed and drained chickpeas.
- Grains: If you don’t have quinoa, couscous would be a speedy alternative, or use brown rice (just be sure to adjust its separate cooking time).
- Cheese: While I adore feta here, creamy goat cheese or a sprinkle of salty Parmesan would also be delicious.
Storing Leftovers
Got some left? You’re in luck! It keeps beautifully. Store it in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through.
Avoid a Veggie Mishap
The key to those lovely veggies is not to overcook them. You want them vibrant and slightly crisp, not sad and mushy. Keep an eye on them!
Taste and Tweak
Before you serve, always give it a quick taste. Sometimes a tiny bit more lime juice or a pinch more pepper can elevate it from great to ‘Wow!
Serving & Pairing Perfection
This dish truly is a complete meal in one bowl, which is part of its charm! But if you’re looking to round things out a bit:
- A side of warm, crusty pita bread is perfect for scooping up any extra sauce or bits of feta.
- A simple green salad with a light lemon vinaigrette would add a fresh counterpoint.
- For drinks, a crisp Sauvignon Blanc or a light, citrusy IPA complements the flavors beautifully. If you’re going non-alcoholic, sparkling water with an extra squeeze of lime and maybe some mint is wonderfully refreshing.
This is the perfect meal for those hectic weeknights when you want something wholesome and quick. It’s also fantastic for meal prepping – just portion it out for easy lunches! And honestly, it’s pretty enough to serve at a casual weekend gathering with friends.
Quick & Vibrant Chicken Quinoa with Mixed Veggies
Ingredients
Method
- Prepare the Quinoa: In a medium saucepan, combine the chicken broth and the thoroughly rinsed quinoa. Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 12-15 minutes. The quinoa is ready when all the broth has been absorbed, and the grains appear fluffy with a visible germ ring. Turn off the heat and let it stand, covered, for 5 minutes before fluffing with a fork.
- Sauté Aromatics and Partially Cook Chicken: While the quinoa is cooking, heat 1 tablespoon of extra-virgin olive oil in a large, heavy-bottomed skillet or pan over medium-high heat. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until it begins to soften and turn translucent. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it. Add the chicken strips to the skillet. Sauté for 4-5 minutes, stirring periodically, until the chicken is lightly browned on all sides but may still be slightly pink in the center. Carefully transfer the partially cooked chicken to a clean plate and set it aside.
- Cook Vegetables: To the same skillet (no need to wipe clean), add the remaining 2 tablespoons of extra-virgin olive oil. Add the diced zucchini and diced red bell pepper. Cook over medium-high heat, stirring frequently, for 5-7 minutes, or until the vegetables are tender-crisp.
- Combine and Finish: Stir the diced tomato into the skillet with the other vegetables and cook for another 1-2 minutes, just until the tomato begins to soften. Return the partially cooked chicken (and any accumulated juices from the plate) to the skillet with the vegetables. Sprinkle the crumbled feta cheese, fresh lime juice, and freshly ground black pepper evenly over the chicken and vegetable mixture. Gently stir everything together to combine. Continue to cook for an additional 3-5 minutes, stirring occasionally, until the chicken is cooked through (no longer pink in the center) and the entire dish is heated thoroughly.
- Serve: To serve, spoon a generous portion of the hot, fluffy quinoa into individual bowls. Top with the chicken and vegetable mixture. Serve immediately.
Notes
- Calories: 445 kcal
- Protein: 21.6 g
- Total Fat: 23.8 g
- Saturated Fat: 5.6 g
- Total Carbohydrate: 36.7 g
- Dietary Fiber: 4.9 g
- Total Sugars: 4.4 g
- Sodium: ~727 mg
You’ve GOT to Try This One!
Seriously, this Quick & Vibrant Chicken Quinoa with Mixed Veggies is a recipe you’ll find yourself making on repeat. It’s delicious proof that healthy eating can be incredibly flavorful and totally fuss-free.
I’m so excited for you to try it! When you do, I’d love to hear how it turned out. Maybe even snap a picture and tag me on social media – seeing your creations absolutely makes my day! Happy cooking!
