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Lemon Feta Chicken Quinoa Skillet Recipe

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4 from 9 reviews

This vibrant Lemon Feta Chicken Quinoa Skillet is a quick and healthy one-pan meal featuring tender chicken, fluffy quinoa, fresh spinach, and tangy feta cheese, all brightened with lemon juice and zest. Perfect for a nutritious weeknight dinner, it combines protein and vegetables in a flavorful, easy-to-make dish.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Chicken and Aromatics

  • 1 Tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, trimmed of excess fat and cut into bite-size pieces
  • 1/2 Cup chopped yellow or white onion
  • 2 cloves garlic, minced

Quinoa and Liquids

  • 1 Tablespoon cornstarch mixed with 1 Tablespoon cold water
  • 1 Cup rinsed quinoa
  • 1 1/2 Cups reduced-sodium chicken broth + additional 2-4 Tablespoons, as needed
  • 1/4 Cup fresh lemon juice

Seasonings and Add-ins

  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 Cups fresh baby spinach
  • 1/2 Cup feta crumbles
  • 3 Tablespoons chopped fresh parsley
  • 2 Tablespoons fresh lemon zest

Instructions

  1. Heat Oil and Cook Vegetables and Chicken: Heat olive oil over medium high heat in a large skillet. Lower heat to medium and add chopped onion. Cook for 2-3 minutes or until starting to soften. Add in chicken and minced garlic. Cook until chicken is lightly browned, about 5 minutes.
  2. Add Cornstarch Mixture: Stir in the cornstarch mixed with water and cook for 1 minute to slightly thicken the mixture.
  3. Simmer Quinoa and Chicken: Carefully stir in rinsed quinoa, chicken broth, fresh lemon juice, salt, and ground black pepper. Cover the skillet, reduce heat to medium-low, and allow to simmer for 20-30 minutes or until liquid is absorbed, quinoa is fluffy, and chicken reaches an internal temperature of 165°F. Stir a couple of times during simmering to prevent sticking. If quinoa absorbs all liquid before becoming soft, add an additional 2-4 tablespoons of chicken broth as needed.
  4. Finish with Greens and Cheese: Stir in fresh baby spinach, feta cheese crumbles, chopped parsley, and lemon zest. Cover, remove from heat, and let stand for 5 minutes for flavors to meld and spinach to wilt.
  5. Serve: Remove cover and fluff mixture with a fork. Serve hot, optionally topped with extra feta crumbles and lemon zest for added brightness.
  6. Store Leftovers: Immediately store any leftovers in the refrigerator in an airtight container.

Notes

  • Ensure chicken reaches an internal temperature of 165°F for safe consumption.
  • Rinse quinoa thoroughly before cooking to remove its natural bitterness.
  • Adjust chicken broth quantity if quinoa absorbs liquid too quickly to avoid dryness.
  • Can be made gluten free by ensuring cornstarch and broth are gluten free.
  • To make this recipe vegetarian, substitute chicken with firm tofu or chickpeas, and use vegetable broth.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Fat

Find it online: https://recipeteach.com/lemon-feta-chicken-quinoa-skillet-recipe/