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Quick & Vibrant Chicken Quinoa with Mixed Veggies

A speedy and colorful one-pan meal featuring tender chicken, fluffy quinoa, and a medley of fresh vegetables, all brought together with a zesty lime and feta finish. Perfect for a healthy and satisfying weeknight dinner.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 3
Calories: 445
Ingredients Method Notes

Ingredients
  

For the Quinoa:
  • 1 ½ cups chicken broth
  • ¾ cup quinoa rinsed thoroughly
  • Chicken & Aromatics:
  • 1 tablespoon extra-virgin olive oil
  • Approx. 4.5 oz 126g skinless, boneless chicken breast, cut into 1-inch strips
  • ½ medium onion chopped
  • 1 large clove garlic minced
Vegetables & Sautéing:
  • 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 crumbled feta cheese
  • ¾ tablespoon 2 ¼ teaspoons fresh lime juice
  • ¼ teaspoon freshly ground black pepper

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Approximate Nutritional Information (Per Serving)
  • 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
Disclaimer: Nutritional information, including sodium, is estimated. Actual values may vary based on specific ingredient choices, brands (especially for chicken broth and feta cheese), and precise measurements. The sodium estimate now assumes the use of regular chicken broth (e.g., approx. 700mg sodium per cup) and regular feta cheese (e.g., approx. 350mg sodium per ounce).