This recipe combines the creamy saltiness of baked feta with tender chicken, fluffy quinoa, and roasted vegetables for a complete and satisfying meal. It's a simple one-pan dish that's perfect for a weeknight dinner.
Ingredients
Ingredients
1/2cupuncooked white or tri-color quinoa
8ounceblock feta cheese
1medium headbroccoli(cut into small florets (about 2 cups))
1pintcherry tomatoes(about 1 1/2 cups)
1.5poundsboneless, skinless chicken breasts
2tablespoonsolive oil
2teaspoonsgarlic powder
1teaspoonkosher salt
1/2teaspoonground black pepper
1/2cupchopped fresh basil(plus more for garnish)
Instructions
Preheat the oven to 400°F.
Cook quinoa: boil 1 cup water, add quinoa, cover, reduce heat, cook 12-15 min. Let steam 5 min.
Place feta in baking dish, arrange broccoli and tomatoes around it. Nestle chicken, drizzle with oil, sprinkle with garlic powder, salt, and pepper.
Bake until chicken reaches 165°F, tomatoes are jammy, and broccoli is golden brown, about 30 minutes. Slice chicken.
Mash feta, mix with broccoli and tomatoes. Add quinoa and basil. Place chicken on top.
Spoon onto plates. Garnish with basil and serve.
Notes
Feel free to substitute other vegetables based on your preference or what you have on hand. Bell peppers, zucchini, or asparagus would all work well.