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Zesty Lime Chicken & Veggie Quinoa Skillet

Brighten up busy weeknights with this one pan chicken and quinoa skillet loaded with colorful zucchini, red bell pepper, and juicy tomato. Tender strips of chicken cook with fluffy quinoa and a squeeze of fresh lime, then get finished with tangy crumbled feta for a fresh, feel good dinner that still tastes like comfort food. With lean protein, whole grain quinoa, lots of veggies, and lower sodium ingredients, it is a natural fit for a DASH friendly way of eating without ever feeling like a diet meal. Serve it straight from the skillet for a cozy, family friendly dinner in under an hour.

  • Total Time55 minutes
  • Yield3 servings 1x

Ingredients

Scale

For the Quinoa:

Chicken & Aromatics:

  • 1 tablespoon extra-virgin olive oil
  • 8 oz 225g skinless, boneless chicken breast, cut into 1-inch strips
  • ½ teaspoon dried oregano
  • ½ medium onion (chopped)
  • 1 large clove garlic (minced)

Vegetables:

  • 2 tablespoons extra-virgin olive oil
  • 1 small zucchini (approx. 5–6 oz, diced)
  • ½ medium red bell pepper (seeded and diced)
  • 1 small tomato (approx. 3–4 oz, diced)

Finishing Touches:

  • 3 ounces reduced-sodium (reduced-fat crumbled feta cheese)
  • 1 tablespoon fresh lime juice (approx. juice of 1 small lime)
  • ¼ teaspoon freshly ground black pepper

Instructions

  1. Prepare the Quinoa: In a medium saucepan, combine the low-sodium 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.
  2. Sauté Aromatics and Chicken: While the quinoa is cooking, heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the chopped onion and cook, stirring occasionally, for 3–4 minutes until softened. Stir in the minced garlic and dried oregano, cooking for 1 minute until fragrant. Add the chicken strips to the skillet. Sauté for 4–5 minutes, stirring periodically, until the chicken is lightly browned but may still be slightly pink in the center. Transfer the chicken mixture to a clean plate and set aside.
  3. Cook Vegetables: To the same skillet (do not wipe clean), add the remaining 2 tablespoons of olive oil. Add the diced zucchini and red bell pepper. Cook over medium-high heat, stirring frequently, for 5–7 minutes, or until the vegetables are tender-crisp.
  4. Combine and Finish: Stir the diced tomato into the skillet with the vegetables and cook for 1–2 minutes until the tomato just begins to soften. Return the cooked chicken (and any accumulated juices) to the skillet. Sprinkle the crumbled reduced-sodium feta cheese, fresh lime juice, and black pepper evenly over the mixture.
  5. Final Heat: Gently stir everything together to combine. Cook for an additional 3–5 minutes, stirring occasionally, until the chicken is cooked through and the flavors have melded.
  6. Serve: Spoon a generous portion of the fluffy quinoa into individual bowls. Top with the hot chicken and vegetable mixture and serve immediately.

Notes

  • Sodium Tip: Using “No Salt Added” broth and reduced-sodium feta is essential to keeping the sodium count low (approx. 315 mg). Standard feta and regular broth can easily triple the sodium content.
  • Substitution: If you cannot find reduced-sodium feta, goat cheese (chèvre) is a good alternative that naturally contains less sodium than standard feta while providing a similar tangy, creamy profile.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Nutrition Facts (per serving): Calories: 505 kcal | Total Fat: 22 g (Saturated Fat: 5 g) | Total Carbs: 44 g (Fiber: 6 g, Sugars: 5 g) | Protein: 30 g | Sodium: 315 mg | Cholesterol: 55 mg | Potassium: 620 mg | Calcium: 150 mg | Magnesium: 90 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American, Mediterranean

Nutrition

  • Calories: 505

Find it online: https://foodtrackergirl.com/2025/05/15/from-kitchen-chaos-to-weeknight-hero-my-quick-vibrant-chicken-quinoa-skillet/