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Chicken with Quinoa and Veggies

Ready in 55 minutes: Prep time – 30 minutes, cooking time – 25 minutes
Serves 4
Roughly 450 calories per serving


  • 1 cup rinsed quinoa
  • 2 cups chicken broth
  • 4 tablespoons extra-virgin olive oil
  • 2 cloves of garlic, chopped
  • 1 small onion, chopped
  • 2 skinless, boneless chicken breast halves, cut into strips
  • 1 zucchini, diced
  • 1 tomato, diced
  • 120 grams crumbled feta cheese
  • 8 fresh basil leaves
  • 1 tablespoon lime juice

 Cooking Instructions

  • Bring the quinoa and chicken broth to a boil in a skillet; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, and the white line is visible in the grain, which takes about 12 minutes.
  • Heat 2 tablespoons of olive oil in a skillet; cook and stir the garlic and onion for about 5 minutes until onion is translucent. Stir in the chicken breast strips and cook for about 5 more minutes until the chicken is still slightly pink in the middle. Remove the chicken meat and set aside. Pour 2 more tablespoons of olive oil in the skillet and cook and stir the zucchini and tomato until the zucchini is tender, 5 to 8 minutes. Return chicken to skillet and sprinkle with feta cheese, basil leaves, and lime juice. Cook for 10 minutes until the chicken is fully cooked and hot. Serve over hot quinoa.

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