This is my friend Heidi’s recipe for Tomato Basil Chicken and Quinoa. I like to think of it as her signature dish. It’s light yet satisfying and perfectly flavorful. One year ago, a big dish of this awaited our arrival when we got home from the hospital with Everett. Her timing and generosity couldn’t have been better.
I couldn’t resist asking for this recipe and I’ll be making it for years to come. Partly because it just tasted so great but also the sweet memory of the first meal we enjoyed as new parents.
For the recipe, you can throw in whatever vegetables you have on hand and if you’re following Heidi’s lead, always use a little more feta than it calls for.
My friend Heidi nurtures and cares for so many around her. When we make dinner together, as we try to do once a week, we often end up making it for one other family besides ours. Her heart overflows for those around her and I’m constantly inspired by her generosity. This meal reminds be of her and of that amazing moment of bringing our baby home!
Tomato Basil Chicken and Quinoa Recipe
- 1 cup quinoa rinsed
- 2 cups chicken broth
- 4 tablespoons olive oil, divided in half
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 chicken breasts, cut into cubes
- 1 zucchini, diced
- 1 medium tomato, diced
- 4 ounces feta, crumbled
- 8 fresh basil leaves
- 1 tablespoon lemon or lime juice
- Bring chicken broth to a boil in a saucepan then add quinoa; reduce heat to a simmer and cover the pan. Simmer until the broth is absorbed, the quinoa is fluffy, about 14-17 minutes.
- While quinoa cooks, heat 2 tablespoons of olive oil in a skillet; add onion and cook for 2-3 minutes then add in garlic and continue to cook 30 seconds. Stir in the chicken breast pieces and cook until the chicken is still slightly pink in the middle, about 5 more minutes. Remove the chicken and onion from the pan 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 half of the feta cheese, basil leaves, and lemon juice. Cook until the chicken is fully cooked and hot, about 10 more minutes. Serve over hot quinoa. Top with additional feta.