Mediterranean Chicken and Quinoa Skillet with Feta

Why You’ll Love This Recipe

• One-skillet dinner with bright Mediterranean flavors and minimal cleanup.
• Balanced and satisfying: lean protein, hearty whole grains, and plenty of veggies.
• Lemon-herb broth infuses quinoa with flavor, so every bite tastes seasoned.
• Great for meal prep and weeknights; reheats like a dream.

Grocery List

• Produce: 1 lemon, 3 garlic cloves, 1 small yellow onion, 5 oz baby spinach, flat-leaf parsley
• Dairy: Feta cheese
• Pantry: Boneless skinless chicken breasts, quinoa, low-sodium chicken broth, oil-packed sun-dried tomatoes, Kalamata olives, olive oil, dried oregano, dried thyme, red pepper flakes, smoked paprika (optional), garlic powder, kosher salt, black pepper

Full Ingredients

Chicken & Seasoning

• 1.25 lb boneless, skinless chicken breasts, cut into 3/4-inch dice
• 1 tbsp oil from the sun-dried tomato jar
• 1 tbsp extra-virgin olive oil
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (optional)

Lemon-Herb Broth & Grains

• 1 cup quinoa, rinsed under cold water until it runs clear
• 2 cups low-sodium chicken broth
• 2 tbsp fresh lemon juice (from about 1 lemon)
• 1 tsp finely grated lemon zest
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes

Skillet Add-Ins & Finish

• 1 small yellow onion, finely diced (about 3/4 cup)
• 3 garlic cloves, minced
• 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
• 5 oz baby spinach
• 1/2 cup pitted Kalamata olives, halved
• 1/2 cup crumbled feta cheese (about 2 oz)
• 1/4 cup fresh flat-leaf parsley, chopped
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Season the chicken and prep the quinoa

In a bowl, combine the diced chicken with the oil from the sun-dried tomato jar, olive oil, kosher salt, black pepper, dried oregano, garlic powder, and smoked paprika (if using). Toss well and let sit for 10 minutes at room temperature. Meanwhile, place the quinoa in a fine-mesh strainer and rinse under cold water for 30–45 seconds until the water runs mostly clear; drain well to remove any bitterness.

Step 2: Brown the chicken

Heat a large 12-inch skillet with a lid (cast iron or stainless) over medium-high heat. When hot, add the chicken in a single layer. Cook 5–6 minutes, stirring once or twice, until lightly browned; it does not need to be fully cooked yet. Transfer the chicken and any juices to a plate.

Step 3: Build aromatics and toast the quinoa

Reduce heat to medium. In the same skillet (no need to wipe), add the diced onion and cook 2–3 minutes until translucent, stirring to pick up the fond. Add the minced garlic and red pepper flakes; cook 30 seconds until fragrant. Stir in the sliced sun-dried tomatoes and the rinsed, drained quinoa. Toast the quinoa for 1 minute, stirring to coat it in the aromatic oils.

Step 4: Add lemon-herb broth

Pour in the chicken broth, lemon juice, lemon zest, and dried thyme. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. Bring to a full simmer.

Step 5: Simmer with chicken

Return the browned chicken and any accumulated juices to the skillet, nestling the pieces into the quinoa. Reduce heat to a gentle simmer, cover, and cook for 15–18 minutes, until the quinoa is tender and most of the liquid is absorbed. The chicken should reach an internal temperature of 165°F.

Step 6: Wilt the greens and add olives

Uncover and stir in the baby spinach and halved Kalamata olives. Cover again and cook 2–3 minutes over low heat until the spinach wilts. If the skillet looks dry before the quinoa is done, add 2–4 tablespoons hot water or broth to loosen.

Step 7: Finish and serve

Turn off the heat. Sprinkle the feta and parsley over the top. Let the skillet rest 5 minutes to allow the quinoa to set and the flavors to meld, then fluff gently. Taste and adjust with a pinch of salt, pepper, or an extra squeeze of lemon. Serve warm, straight from the skillet.

Pro Tips

• Rinse quinoa thoroughly to remove saponins, which can taste bitter.
• Use a tablespoon of the oil from the sun-dried tomatoes to sear and build flavor.
• Keep the simmer gentle and avoid frequent stirring so the quinoa cooks evenly and stays fluffy.
• Cut chicken into even 3/4-inch pieces for quick, uniform cooking.
• Finish with fresh lemon and parsley right before serving to keep the flavors bright.

Variations

• Vegetarian: Swap chicken for 1 can (15 oz) drained chickpeas; reduce initial oil by half and simmer 12–15 minutes.
• Chicken thighs: Use 1.25 lb boneless, skinless thighs; sear 6–7 minutes and simmer as directed.
• Dairy-free: Skip feta and finish with toasted pine nuts and an extra splash of lemon.

Storage & Make-Ahead

Cool completely, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of water or broth, or microwave in 60–90 second bursts, stirring between intervals. Freezes well up to 2 months (without feta, if possible); thaw overnight in the fridge before reheating. Great for lunch prep—pack with an extra lemon wedge.

Nutrition (per serving)

Approximate: 560 calories; 52 g protein; 33 g carbohydrates; 20 g fat; 6 g fiber; 980 mg sodium. Values will vary based on brands and salt level of broth, feta, and olives.