Chicken Feta Quinoa & Veggie Bake
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This Chicken Quinoa and Veggie Bake is one of my favorite healthy dinner recipes! Whether you're looking for a quick weeknight dinner, a high-protein meal prep idea, or a kid-approved family favorite, this easy bake does it all.
Be sure to check out my Protein-Packed Chicken Parm Casserole for another healthy casserole dish!
Quick Look: Chicken Feta Quinoa & Veggie Bake
- 🕒 Total Time: 40 minutes
- 👥 Servings: 4
- 📊 Calories: 468 per serving
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Why You'll Love This Recipe
- Family-Friendly: Even picky eaters will love this chicken quinoa bake. It's loaded with so many healthy nutrients and is well-balanced for both kids and adults.
- Nutrient-Dense: This healthy dinner is packed with lean protein, fiber, and nutrient-rich vegetables, giving you a balanced, high-protein meal that keeps you full and energized.
- Easy to Make: With simple, wholesome ingredients and minimal prep, this easy weeknight dinner comes together in one pan and bakes hands-free - perfect for busy nights or meal prep.
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Select Ingredients
- Chicken Breasts - I prefer chicken breasts in this recipe but you could use chicken thighs or even pre-cooked chicken that you add at the end.
- Feta Cheese - If you don't love feta, you could swap with Boursin cheese
- Quinoa - Feel free to swap with an orzo or small pasta
See the recipe card for full information on ingredients and quantities.
Recipe Tips & Variations
➡️ Switch up the Veggies - swap out the broccoli and tomatoes for any veggie you prefer! Keep in mind that things like squash can be higher in water.
➡️ Leftover Ideas - Use leftover bake to stuff into whole-wheat pita pockets or use the recipe for meal prep as it does heat well!
How To Make Chicken Feta Quinoa & Veggie Bake
Step 1: Preheat your oven to 400°F (190°C). In a large casserole dish, add feta block to the center. Add veggies and drizzle with olive oil. Slice the chicken breasts into 4 thin slices and lay on top of veggies around the feta cheese block. Bake for 30-35 minutes or until chicken reaches 165°F inside.
Step 2: While your dish is baking, cook your quinoa according to package and set aside.
Step 3: Once the chicken is done baking, remove dish from oven and set chicken aside.
Step 4: Cube or slice the baked chicken.
Step 5: Mix the cheese and veggies well in the casserole dish then add the cooked quinoa and cubed or sliced chicken.
Step 6: Top with fresh or dried basil. Enjoy!
Recipe FAQs
Yes, this Chicken Feta Quinoa & Veggie Bake is naturally gluten-free, since quinoa Is a seed! Just double-check that any extra seasonings you use are certified gluten-free if you need to be extra cautious.
Absolutely! If you have leftover rotisserie or cooked chicken, stir it in during the last 10 minutes of baking - that way, it stays tender and doesn't dry out.
Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for a couple of minutes or in the oven at 350°F until warmed through.
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Other Delicious Chicken Recipes
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Chicken Feta Quinoa & Veggie Bake
Ingredients
- 8 oz Feta cheese block
- 2 tablespoon Olive oil
- 4 cup Broccoli florets chopped
- 2 cup Cherry tomato
- 1 ¼ lb Boneless skinless chicken breast sliced thin
- 2 teaspoon Table salt
- 1 teaspoon Black pepper
- 1 tablespoon Garlic powder
- ½ cup Fresh basil chopped
- 1 cup Cooked quinoa
Instructions
- Preheat oven to 400. In a large casserole dish, add feta block to the center. Add veggies and drizzle with olive oil.
- Space chicken evenly around the feta block on top of the veggies. You should have 4 thin chicken breasts.
- Top with seasonings and toss to coat.
- Bake for 30-35 minutes or until internal temperature of chicken reaches 160 degrees F. If you need to cook quinoa, start it after you place the chicken & veggie dish in the oven.
- After removing the dish from the oven, slice chicken. Mix everything together well in the casserole dish. Add in the basil and the quinoa and stir again and then top with the chicken.
This is my go to when I want lunch leftovers. It's so easy and nutrient packed