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Lemon Feta Chicken Quinoa Skillet Recipe

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4.2 from 1 review

A vibrant and healthy one-skillet meal featuring tender chicken breast, fluffy quinoa, fresh spinach, tangy feta, and bright lemon zest for a flavorful and satisfying dinner in just 40 minutes.

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 Mixture

  • 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. Cook Aromatics 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 chicken pieces and minced garlic. Continue cooking until chicken is lightly browned, about 5 minutes.
  2. Add Cornstarch Mixture: Stir in the cornstarch mixed with cold water and cook for 1 minute to thicken the base.
  3. Simmer Quinoa and Chicken: Carefully stir in rinsed quinoa, chicken broth, fresh lemon juice, salt, and black pepper. Cover the skillet, reduce heat to medium-low, and simmer for 20-30 minutes until quinoa is fluffy, liquid is absorbed, and chicken reaches an internal temperature of 165°F. Stir occasionally to prevent sticking. If quinoa absorbs all the liquid before it’s fully cooked, add an additional 2-4 tablespoons of chicken broth as needed.
  4. Add Finishing Touches: Stir in fresh baby spinach, feta cheese crumbles, chopped parsley, and lemon zest. Cover and remove from heat. Let the skillet stand for 5 minutes to allow flavors to meld and spinach to wilt.
  5. Serve: Remove the cover and fluff the mixture gently with a fork. Serve warm, optionally topped with extra feta cheese and lemon zest for additional flavor.
  6. Store Leftovers: Immediately transfer any leftovers to an airtight container and store in the refrigerator.

Notes

  • Rinse quinoa before cooking to remove its natural bitterness.
  • Monitor quinoa while simmering and add extra broth if it absorbs liquid too quickly.
  • Use fresh lemon juice and zest for the brightest flavor.
  • Make sure chicken pieces are cut uniformly to ensure even cooking.
  • Can be stored refrigerated for up to 3-4 days.
  • To reheat, warm gently in a skillet or microwave until heated through.

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