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.

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.

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.

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.

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.

Serve: Spoon a generous portion of the fluffy quinoa into individual bowls. Top with the hot chicken and vegetable mixture and serve immediately.