Prep time
15 MIN
Total time
45 MIN
This hearty bowl has just the right amount of bite with the added feta. Just boil, slice, and eat.



  1. In a medium pot, combine quinoa with 3 cups (750 mL) broth. Bring to simmer, cover and cook for 15 minutes. Turn off heat and rest, covered, for 5 minutes. Fluff gently with a fork, set aside.
  2. In a large non-stick skillet, heat oil over medium-high. Sauté chicken for 3-5 minutes, or until no pink remains. Add onion, red pepper and oregano; cook 3-5 minutes or until vegetables soften slightly.
  3. Stir in soup and remaining broth; bring to simmer. Reduce heat and cook, stirring often, for 6-8 minutes or until sauce is thickened and chicken is cooked through.
  4. Divide cooked quinoa evenly among 8 serving bowls. Top with chicken and sauce, lettuce, feta cheese, chickpeas, tomatoes, cucumbers and olives, if using. Serve immediately.

Recipe Tips

This recipe is delicious with a variety of grains; try brown rice, barley, wheat berries, millet or spelt.

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

CAMPBELL'S® Condensed Roasted Red Pepper & Tomato Soup

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  • 5 Stars

    Anne S

    Loved it. Will be making this many, many times.

    Anne S. | July 11, 2018

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