Description
A wholesome and flavorful baked dish featuring tender herb-marinated chicken, fluffy quinoa, roasted vegetables, and creamy feta cheese. Perfect for weeknight dinners or meal prep.
Ingredients
4 boneless, skinless chicken breasts (about 1.5 pounds / 680 g)
2 tablespoons olive oil (30 ml)
3 cloves garlic, minced
1 teaspoon dried oregano (5 g)
1 teaspoon dried thyme (5 g)
1 teaspoon paprika (5 g)
1/2 teaspoon salt (3 g)
1/2 teaspoon black pepper (2 g)
Juice of 1 lemon (about 2 tablespoons / 30 ml)
1 cup uncooked quinoa (185 g)
2 cups chicken broth or water (480 ml)
1/4 teaspoon salt (1.5 g)
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium zucchini, sliced
1 cup cherry tomatoes (150 g)
1 small red onion, sliced
1 tablespoon olive oil (15 ml)
1/2 teaspoon salt (3 g)
1/4 teaspoon black pepper (1 g)
1 cup crumbled feta cheese (150 g)
2 tablespoons chopped fresh parsley (8 g)
Instructions
Preheat oven to 400°F (200°C). Rinse quinoa under cold water.
In a saucepan, combine quinoa, broth or water, and 1/4 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit 5 minutes and fluff.
In a bowl, mix olive oil, garlic, oregano, thyme, paprika, salt, pepper, and lemon juice. Coat chicken evenly.
Toss bell peppers, zucchini, cherry tomatoes, and red onion with olive oil, salt, and pepper.
Spread quinoa in a baking dish. Place chicken on top and surround with vegetables.
Bake uncovered for 25–30 minutes until chicken reaches 165°F (74°C).
Sprinkle feta over the top and bake 5 additional minutes. Garnish with parsley before serving.
Notes
Use a meat thermometer for accurate doneness.
Swap vegetables based on seasonal availability.
Store leftovers in airtight containers for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes