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Lemon Feta Chicken Quinoa Skillet

Lemon Feta Chicken Quinoa Skillet: A Fresh & Healthy Delight

Lemon Feta Chicken Quinoa Skillet is a quick and healthy weeknight dinner packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tablespoons Olive Oil A heart-healthy cooking fat that enhances flavor; substitute with avocado oil for a different taste.
  • 1 pound Boneless, Skinless Chicken Breast Provides lean protein; consider using turkey or tofu for a lighter or vegetarian option.
  • 1 chopped Onion Adds a sweet depth to the dish; shallots make a great alternative if needed.
  • 3 cloves Garlic Infuses the dish with flavor; fresh garlic is best, but you can use powdered in a pinch.
  • 1 tablespoon Cornstarch Acts as a thickening agent for the sauce; arrowroot starch is a good substitute.
  • 1 cup Quinoa A nutritious whole grain that's rich in protein and fiber; you can swap it for brown rice, but cooking times may differ.
  • 2 cups Reduced-Sodium Chicken Broth Provides moisture and flavor; vegetable broth keeps it vegetarian.
  • 1 unit Fresh Lemon Juice Brings bright acidity to the dish; for a twist, lime juice works well too.
  • to taste Salt Essential seasoning that enhances all the flavors.
  • to taste Ground Black Pepper Essential seasoning that enhances all the flavors.
  • 3 cups Fresh Baby Spinach Offers added nutrition and vibrant color; Swiss chard or kale can be excellent substitutes.
  • 1 cup Feta Crumbles A creamy and salty element that elevates the dish; goat cheese can be a delightful alternative.
  • ¼ cup Chopped Fresh Parsley Freshens up the final dish; basil or cilantro add a different flavor profile if preferred.
  • 1 zest Fresh Lemon Boosts the lemon flavor; lime zest can be used as an alternative.

Equipment

  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Heat the oil by heating 2 tablespoons of olive oil in a large skillet over medium-high heat.
  2. Sauté the onions and chicken by adding 1 chopped onion to the skillet and sautéing for 2-3 minutes. Then add 1 pound of boneless, skinless chicken breast cut into bite-sized chunks and 3 minced garlic cloves. Cook until the chicken is lightly browned, approximately 5 minutes.
  3. Thicken the sauce by stirring in a mixture of 1 tablespoon cornstarch and 2 tablespoons of water, cooking for 1 minute.
  4. Add quinoa and broth by incorporating 1 cup of rinsed quinoa, 2 cups of reduced-sodium chicken broth, and the juice of 1 fresh lemon. Season with salt and pepper.
  5. Adjust liquid as needed by checking the quinoa for doneness after 20 minutes. Add more broth if too dry.
  6. Stir in greens and cheese by folding in 3 cups of fresh baby spinach, 1 cup of feta crumbles, ¼ cup of chopped parsley, and the zest of 1 lemon.
  7. Fluff and serve by using a fork to fluff the skillet gently and serve warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 40gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 2gVitamin A: 2500IUVitamin C: 30mgCalcium: 180mgIron: 3mg

Notes

Ensure chicken reaches an internal temperature of 165°F and taste for seasoning before serving.

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