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Lemon Feta Chicken Quinoa Skillet Recipe

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4.2 from 4 reviews

This Lemon Feta Chicken Quinoa Skillet is a vibrant, nutritious one-pan meal combining tender chicken, fluffy quinoa, fresh spinach, tangy lemon, and salty feta cheese. Perfect for a wholesome weeknight dinner, it balances protein and fresh flavors with easy stovetop cooking.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Chicken and Quinoa Base

  • 1 Tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, trimmed and cut into bite-size pieces
  • 1/2 Cup chopped yellow or white onion
  • 2 cloves garlic, minced
  • 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
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Finishing Ingredients

  • 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 and soften onions: Heat olive oil over medium-high heat in a large skillet. Lower heat to medium, then add chopped onion. Cook for 2-3 minutes until the onion starts to soften and become translucent.
  2. Cook chicken and garlic: Add the bite-sized chicken pieces and minced garlic to the skillet. Cook for about 5 minutes until the chicken is lightly browned on all sides.
  3. Add cornstarch slurry: Stir in the mixture of cornstarch and cold water, cooking for 1 minute to help the sauce thicken slightly.
  4. Simmer quinoa and chicken: Carefully stir in the rinsed quinoa, chicken broth, fresh lemon juice, salt, and ground black pepper. Cover the skillet and reduce the heat to medium-low. Let it simmer for 20-30 minutes, stirring a couple of times, until the quinoa is fluffy, chicken is fully cooked (internal temperature of 165°F), and the liquid is absorbed. If the quinoa absorbs all liquid before becoming tender, add an additional 2-4 tablespoons of chicken broth.
  5. Incorporate greens and cheese: Stir in the fresh baby spinach, feta cheese crumbles, chopped parsley, and lemon zest. Cover the skillet, remove it from heat, and let it stand for 5 minutes to allow the flavors to meld and spinach to wilt gently.
  6. Serve and garnish: Remove the cover and fluff the mixture with a fork. Serve warm, optionally garnished with additional feta cheese crumbles and lemon zest.
  7. Store leftovers: Immediately store any leftovers in the refrigerator to keep fresh.

Notes

  • Make sure to rinse quinoa thoroughly before cooking to remove its natural bitterness.
  • If you prefer a stronger lemon flavor, add a little extra lemon zest or juice before serving.
  • For a vegetarian version, omit chicken and substitute vegetable broth for chicken broth.
  • Keep a close eye while simmering to prevent the quinoa from sticking to the skillet bottom.
  • You can substitute fresh spinach with kale or Swiss chard if preferred.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Fat

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