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30-Minute Greek Chicken & Quinoa Skillet

Bite-size chicken pieces seared golden, fluffy quinoa simmered in the same skillet, finished with burst cherry tomatoes, Kalamata olives, cucumber, and feta — 30 minutes, about 40g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 lb boneless, skinless chicken breasts cut into 3/4-inch pieces
  • 2 tbsp olive oil divided
  • 1 tbsp Greek seasoning see note; or store-bought
  • 1 medium red onion diced
  • 3 cloves garlic minced
  • 1 cup quinoa rinsed (use pre-rinsed to skip a step)
  • 1.75 cups low-sodium chicken broth
  • 1.5 cups cherry tomatoes halved
  • 0.5 cup pitted Kalamata olives halved
  • 1 cup diced English cucumber
  • 0.5 cup crumbled feta cheese
  • Juice of 1 lemon about 2 tbsp, plus wedges for serving
  • 0.25 cup chopped fresh parsley or dill plus more for serving

Equipment

  • Large deep skillet with lid (12-inch)
  • Wooden spoon or spatula

Method
 

  1. Pat the chicken pieces dry and toss with 1 tablespoon of the olive oil and the Greek seasoning until evenly coated.
  2. Heat the remaining tablespoon of olive oil in a large deep skillet over medium-high heat. Add the chicken in a single layer and sear, turning once, until golden on both sides, about 5–6 minutes. It doesn't need to be cooked through yet. Transfer to a plate.
  3. Reduce the heat to medium. Add the red onion to the skillet and cook 2 minutes, until softened. Stir in the garlic and quinoa; cook 1 minute, stirring, until the garlic is fragrant and the quinoa is lightly toasted.
  4. Pour in the chicken broth, scraping up any browned bits. Bring to a lively simmer, then reduce the heat to low, cover, and cook 15 minutes, until the quinoa is tender and the liquid is absorbed.
  5. Uncover and stir in the seared chicken, cherry tomatoes, and olives. Cover again and cook 2–3 minutes, until the chicken is cooked through and the tomatoes just start to burst.
  6. Remove from the heat. Squeeze the lemon juice over the top and scatter with cucumber, feta, and parsley. Serve with lemon wedges.

Notes

Food safety: chicken must reach 165°F internally — the covered finish guarantees it. Use pre-rinsed quinoa to skip rinsing. Leftovers 4 days refrigerated; pack cucumber and feta separately for meal prep. Not recommended for freezing. Homemade Greek seasoning: oregano, garlic powder, onion powder, kosher salt, black pepper, thyme, lemon zest. Protein ~40g/serving estimated from USDA FoodData Central; not lab-tested.