Busy Nurse's Chicken & Quinoa Bowl

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A balanced, protein-rich bowl with herb-marinated chicken and fluffy quinoa, ready in 40 minutes. This Mediterranean-inspired one-pot recipe (high-protein, gluten-free), ready in about 40 minutes, pairs chicken breast, quinoa, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz chicken breast
• 1 cup quinoa
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 cup zucchini
• 1 cup cherry tomatoes
• 1/4 cup feta cheese

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Instructions

1. Step 1: Pat 12 oz chicken breast dry and season with 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp lemon juice, 1 tsp dried oregano, and 1/2 tsp dried thyme. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Add chicken and sear for 4 minutes per side until golden brown, then transfer to a plate.
2. Step 2: Rinse 1 cup quinoa under cold water. In a saucepan, combine quinoa with 2 cups chicken broth and bring to a simmer. Cover and cook for 15 minutes until broth is absorbed and quinoa is fluffy.
3. Step 3: While quinoa cooks, chop 1 cup zucchini into 1/2-inch cubes. Add zucchini and 1 cup cherry tomatoes to the skillet with the chicken juices. Sauté for 5 minutes until zucchini is tender but still crisp.
4. Step 4: Fluff cooked quinoa with a fork. Divide quinoa between bowls, top with chicken, zucchini-tomato mixture, and 1/4 cup crumbled feta cheese. Serve immediately.