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One-Pan Greek Chicken and Quinoa Bake is a delightful dish that embodies the vibrant flavors of Greek cuisine while promoting a healthy lifestyle. This recipe is not only packed with nutrients but also simplifies meal preparation by utilizing just one pan. Originating from the Mediterranean, this dish showcases the rich culinary traditions of Greece, known for its emphasis on fresh ingredients, wholesome grains, and lean proteins.

One-Pan Greek Chicken and Quinoa Bake

Discover the deliciousness of a One-Pan Greek Chicken and Quinoa Bake! This healthy, flavorful dish combines lean chicken, protein-packed quinoa, and vibrant vegetables, all cooked in a single pan for easy meal prep. Perfect for busy families, this recipe not only saves time on cleanup but also ensures a nutritious dinner that everyone will enjoy. Treat yourself to a taste of Mediterranean cuisine while embracing a wholesome lifestyle with this simple yet satisfying meal.
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup quinoa (rinsed)

2 cups low-sodium chicken broth

1 medium red onion (diced)

2 cloves garlic (minced)

1 cup cherry tomatoes (halved)

1 cup cucumber (diced)

1 cup kalamata olives (pitted and halved)

1 tablespoon dried oregano

1 teaspoon paprika

Juice of 1 lemon

2 tablespoons olive oil

Salt and pepper (to taste)

1/2 cup feta cheese (crumbled)

Fresh parsley (for garnish)

Instructions
 

Preheat the oven: Preheat your oven to 400°F (200°C).

    Prepare the quinoa: In a large mixing bowl, combine the rinsed quinoa, chicken broth, diced red onion, minced garlic, oregano, paprika, olive oil, and salt and pepper. Mix until well incorporated.

      Layer the chicken: In a large oven-safe baking dish, pour the quinoa mixture evenly across the bottom. Place the chicken breasts on top of the quinoa, ensuring they are spaced apart. Squeeze lemon juice over the chicken and season with additional salt and pepper.

        Add vegetables: Scatter the cherry tomatoes and cucumber around the chicken in the dish. Finally, add the kalamata olives on top.

          Bake: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 25-30 minutes or until the chicken is cooked through (internal temperature reaches 165°F or 75°C) and the quinoa has absorbed the broth.

            Add cheese: Remove the foil, sprinkle crumbled feta cheese over the dish, and return to the oven for an additional 5-10 minutes until the cheese is warmed and slightly golden.

              Garnish and serve: Remove the dish from the oven, garnish with chopped fresh parsley, and serve directly from the baking dish for a beautiful, hearty meal.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings