Chicken Feta Quinoa & Veggie Bake
This Chicken Quinoa & Veggie Bake is a healthy, high-protein dinner that’s perfect for busy weeknights. Easy to prep, full of flavor, and great for meal prep or leftovers, this wholesome bake will quickly become a go-to favorite.
Servings: 4
Calories: 468kcal
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.
Notes
Nutrition Disclaimer: Nutrition facts are estimates and may vary by ingredients, brands, and portion sizes. Use them as a general guide, not a guarantee.
Veggie swaps: Use whatever vegetables you have on hand like zucchini, bell peppers, spinach, or even small, cubed sweet potatoes work great.
Nutrition
Serving: 1g | Calories: 468kcal | Carbohydrates: 20g | Protein: 43g | Fat: 24g | Cholesterol: 141mg | Sodium: 1460mg | Fiber: 3g
