Cook the Quinoa:
In a medium saucepan, bring chicken broth and quinoa to a boil. Once boiling, reduce heat to low, cover, and simmer for about 12 minutes—until the liquid is absorbed and the quinoa is fluffy with visible spirals.

Sauté Aromatics:
While the quinoa cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add chopped garlic scapes and diced onion. Cook for about 5 minutes, or until the onion turns soft and translucent.

Cook the Chicken:
Add chicken strips to the skillet. Cook for approximately 5 minutes, until the outsides are browned and the centers are just slightly pink. Transfer the chicken to a plate and set aside.

Cook the Vegetables:
In the same skillet, pour in the remaining tablespoon of olive oil. Add chopped zucchini and tomato. Sauté for 5–8 minutes until the zucchini is tender.

Finish the Dish:
Return the chicken to the skillet. Sprinkle in crumbled feta cheese, fresh basil, and a squeeze of lime juice. Let everything cook together for another 10 minutes, or until the chicken is fully cooked and flavors are well combined.

Serve or Store:
Serve warm over quinoa or divide into meal prep containers for easy lunches or dinners throughout the week.