Chicken with Quinoa, Zucchini, Tomato and Feta

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 350.8
  • Total Fat: 13.4 g
  • Cholesterol: 49.3 mg
  • Sodium: 691.6 mg
  • Total Carbs: 35.6 g
  • Dietary Fiber: 4.4 g
  • Protein: 23.0 g

View full nutritional breakdown of Chicken with Quinoa, Zucchini, Tomato and Feta calories by ingredient
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A quick recipe that can be adjusted to include whatever vegetables you have on hand. **allrecipes** A quick recipe that can be adjusted to include whatever vegetables you have on hand. **allrecipes**
Number of Servings: 4


    1 cup quinoa - rinsed
    2 cups chicken broth
    2 tablespoons extra-virgin olive oil
    2 garlic cloves, chopped
    1 small onion, chopped
    2 B/S chicken breast halves - cut in strips
    1 zucchini, diced
    1 tomato, diced
    2 ounces crumbled feta cheese
    8 fresh basil leaves
    1 tablespoon lime juice


The times are variable depending upon how thick you slice your chicken and veggies, as well as how crisp you prefer the veggies.


1. Bring the quinoa and chicken broth to a boil in a saucepan; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, about 12 minutes.
2. Heat 1 tablespoon of olive oil in a skillet; cook and stir the garlic cloves and onion until onion is translucent, about 5 minutes.
3. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove from pan and set aside.
4. Pour 1 more tablespoon of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes.
5. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa.

Serving Size: 4 servings

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