One-Pot Mediterranean Quinoa Chicken
Recipe type: Dinner, chicken, mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
An easy, delicious one-pot dinner full of fresh vegetables, protein-packed grains, and flavorful chicken.
  • 1 lb boneless, skinless chicken, cubed
  • 1 T. extra virgin olive oil
  • 4 garlic cloves, minced
  • ½ C. fresh basil, shredded
  • ½ lemon, juice + zest
  • salt + pepper to taste
  • olive oil spray
  • 1 onion, diced
  • 2 zucchini, chopped
  • 1 red bell pepper, chopped
  • 2 C. chicken stock
  • 1 can diced tomatoes
  • 2 T. tomato paste
  • 1 C. quinoa
  • 1 can artichoke hearts
  • 1 C. cherry tomatoes
  • 1 C. feta cheese, crumbled
  1. Marinate chicken with oil, half of the garlic, half of the basil, lemon juice, zest, and salt and pepper.
  2. While chicken marinates, chop the vegetables.
  3. Set oven to 350.
  4. Heat a large heavy pan over high heat, spray with oil and then add the chicken. Cook until chicken is browned, but still pink inside (about 5 minutes).
  5. Remove chicken from pan and set aside. Bring heat to medium. Spray with oil then saute onion and remaining garlic for about 1-2 minutes.
  6. Add zucchini and pepper and continue to cook for 3-4 minutes.
  7. Add stock, diced tomatoes, paste, and quinoa. Stir well. Bring pot to a simmer.
  8. Add chicken, artichokes, and cherry tomatoes. Transfer pot to oven. Cook for 20 minutes.
  9. Cover pot and bake for an additional 20 minutes.
  10. Distribute among bowls, top with remaining shredded basil and feta.
  11. Enjoy!
Recipe by Whitney E. RD at