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My review
Chicken with Quinoa and Veggies
kmo1070
"A quick recipe that can be adjusted to include whatever vegetables you have on hand. It could probably be done well with shrimp also. You could easily try different vegetables. The times and amounts are variable depending upon how thick you slice your chicken and veggies, as well as how crisp you prefer the zucchini."
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Ingredients
55 m servings 453 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
- Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic scapes and onion until onion is translucent, about 5 minutes. Stir in the chicken breast strips and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 453 calories; 23.8 g fat; 35.3 g carbohydrates; 23.8 g protein; 61 mg cholesterol; 841 mg sodium. Full nutrition
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Reviews
Read all reviews 341500 Ratings
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Most helpful positive review
9/8/2010
Absolutely delicious! I substituted a number of things: shrimp for the chicken because I needed to use it up, broccoli for the zucchini, added 1 more tomato because they were on the small side...
Most helpful critical review
1/3/2014
This wasn't the worst dish, but definitely bland and just plain odd compared to other quinoa recipes. I felt like the flavors didn't mesh well, especially the lime juice with the zuccini and fe...
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9/8/2010
Absolutely delicious! I substituted a number of things: shrimp for the chicken because I needed to use it up, broccoli for the zucchini, added 1 more tomato because they were on the small side...
7/27/2010
Great taste! The feta melts slightly and blends in with the veggies. Don't add too much extra salt, I added just a bit and was surprised by how much extra flavor the feta gives the dish. I also ...
8/16/2010
This was a good dish. The only changes I made were to reduce the cooking times (I like my veggies underdone and I cut my chicken pretty small), used cloves of garlic (all I had) and cooked the q...
9/1/2010
Really, really good! As a Gluten Free family, finding new recipies that I don't have to convert is difficult. This one fits the bill! The flavors are amazing and prep is easy. Next time I make ...
8/1/2010
Very tasty - I added zero salt, the feta and chicken broth add plenty of flavor. I used boneless pork loin instead of chicken because I needed to use it, and it works very well.
8/23/2010
WE COULDN'T FIND QUINOA, SO WE USED BROWN RICE, USED FRESH GARLIC, ADDED MUSHROOMS AND CUT THE CHICKEN INTO BITE SIZED PEICES. AMAZING DISH. THE SMELL IN MY KITCHEN MADE MY MOUTH WATER. I THINK ...
8/13/2010
This was delicious. I followed the recipe exactly as written except the garlic scapes. They were not available in my area, so I used scallions and garlic instead. My husband loved this dish. Tha...
8/18/2010
i made it for my husband and we both thought it was delish.. I added bell peppers, sundried tomatoes and seasoning and it was sooo good.. Im gonna make it again next week when my parents come to...