Description
This wholesome and flavorful baked dish combines tender chicken breasts, creamy feta cheese, fluffy quinoa, and vibrant roasted vegetables. Infused with garlic and fresh basil, it’s a nutritious, one-pan meal perfect for a healthy weeknight dinner.
Ingredients
Scale
Grains & Cheese
- 1/2 cup uncooked white or tri-color quinoa
- 8 ounce block feta cheese
Vegetables
- 1 medium head broccoli, cut into small florets (about 2 cups)
- 1 pint cherry tomatoes (about 1 1/2 cups)
Protein
- 1 1/2 pounds boneless, skinless chicken breasts
Seasonings & Oils
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 cup chopped fresh basil, plus more for garnish
Instructions
- Preheat the oven: Set your oven to 400°F to prepare for baking the dish.
- Cook quinoa: Bring 1 cup of water to a boil in a small saucepan. Stir in the quinoa, cover, and reduce heat to medium-low. Cook until the liquid is fully absorbed and quinoa is fluffy, about 12 to 15 minutes. Remove the pan from heat and let it steam covered for at least 5 minutes.
- Prepare baking dish: Place the block of feta cheese in the center of a 9 x 13-inch baking dish. Surround the feta with broccoli florets and cherry tomatoes. Nestle the chicken breasts among the vegetables, arranging everything in an even layer with the feta in the middle.
- Season and oil: Drizzle olive oil over the chicken and vegetables. Sprinkle garlic powder, kosher salt, and black pepper evenly on top. Toss gently to coat everything thoroughly but keep in place in the dish.
- Bake the dish: Place the baking dish in the preheated oven. Bake for about 30 minutes, or until the chicken reaches an internal temperature of 165°F, tomatoes become soft and jammy, and broccoli turns slightly golden brown.
- Slice the chicken: Remove chicken breasts from the dish and transfer to a cutting board. Cut diagonally into 1/4-inch thick slices.
- Mash feta and combine: Using a wooden spoon, mash the feta in the baking dish until creamy. Mix the feta thoroughly with the roasted broccoli and tomatoes. Add the cooked quinoa and chopped fresh basil, stirring well to combine.
- Assemble and serve: Place the sliced chicken on top of the quinoa and vegetable mixture. Spoon portions onto four plates, garnish with additional fresh basil leaves, and serve immediately.
Notes
- You can substitute chicken thighs for breasts if preferred; adjust cooking time accordingly.
- Use gluten-free quinoa to keep the dish gluten free.
- For extra flavor, add a splash of lemon juice or a sprinkle of red pepper flakes before baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish can easily be doubled for larger gatherings using a bigger baking dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Keywords: baked feta chicken, quinoa recipe, healthy chicken dinner, Mediterranean chicken bake, one pan chicken quinoa, roasted veggies with feta
