This zesty dish combines juicy chicken with fluffy quinoa, all brought together by the bright flavors of fresh herbs, tangy lemon, and colorful vegetables for a simple yet satisfying meal.
Ingredients
- 1 pound chicken breasts, cut into bite-sized pieces
- 1 cup quinoa, rinsed
- 2 cups low-sodium chicken broth (or water)
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice and zest of 1 lemon
- 1 cup chopped tomatoes (fresh or canned)
- 1/2 cup sliced black olives (optional)
- Handful chopped fresh parsley or cilantro
- Crumbled feta cheese (optional)
Instructions
1. Warm a large skillet over medium-high heat. Drizzle in the olive oil and add the chicken pieces. Season them with salt, pepper, dried oregano, and dried basil. Stir frequently, letting the chicken cook until lightly browned on all sides, about 5–7 minutes.
2. Add the minced garlic to the skillet and sauté for another minute to bring out its aroma. Then, incorporate the chopped tomatoes and black olives. Stir gently and let the mixture simmer for 2–3 minutes, allowing the flavors to meld.
3. Meanwhile, in a medium saucepan, combine the rinsed quinoa and chicken broth. Bring to a boil, then reduce the heat to low, cover, and let the quinoa simmer for about 15 minutes until it’s tender and the liquid is absorbed.
4. Once the quinoa is cooked, fluff it with a fork and stir in the lemon juice and zest. Fold in half the chopped parsley or cilantro, reserving the rest for garnish. Adjust the seasoning with a pinch of salt and pepper if needed.
5. Serve the chicken mixture over the lemony quinoa, and top with the remaining fresh herbs. If you’d like, crumble some feta cheese on top for a tangy finish.
This Sun-Kissed Mediterranean Chicken & Herbed Quinoa is a wonderful option for busy families, meal preppers, and anyone seeking a lighter yet flavor-packed meal. Quinoa keeps the dish hearty and provides extra protein and fiber. Vary it by adding bell peppers or artichoke hearts, or swap chicken for fish or tofu to fit any dietary preference. Warm and sunny, this Mediterranean classic puts a delicious spin on a weeknight staple—and leaves everyone satisfied.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
