Name: Greek Chicken Bake with Quinoa, Cherry Tomatoes, Olives, and Feta Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup quinoa; 1 cup water; 4 trimmed chicken breasts (about 6 oz each); 1 teaspoon oregano; 1 teaspoon basil; 1 teaspoon minced garlic; Salt, to taste; 1 pint cherry tomatoes; 1/2 red onion, sliced thin; 1 cup kalamata olives; 1 3.5 oz jar marinated artichoke hearts, drained; 1/2 cup crumbled feta cheese; 1 lemon, sliced thin

Description

This Greek Chicken Bake is a vibrant and wholesome one-pan meal featuring tender chicken breasts nestled in a bed of quinoa and water, baked with aromatic oregano, basil, minced garlic, cherry tomatoes, red onions, kalamata olives, marinated artichoke hearts, crumbled feta cheese, and fresh lemon slices. It’s a simple yet flavorful dish that combines Mediterranean ingredients for a healthy and satisfying dinner.

Ingredients

Scale

Grains & Liquids

1 cup quinoa
1 cup water

Protein

4 trimmed chicken breasts (about 6 oz each)

Herbs & Seasonings

1 teaspoon oregano
1 teaspoon basil
1 teaspoon minced garlic
Salt, to taste

Vegetables & Aromatics

1 pint cherry tomatoes
1/2 red onion, sliced thin
1 cup kalamata olives
1 3.5 oz jar marinated artichoke hearts, drained

Dairy & Citrus

1/2 cup crumbled feta cheese
1 lemon, sliced thin

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Instructions

Preheat Oven: Preheat your oven to 400ºF (200ºC) and lightly grease a 9×13 inch baking dish to prevent sticking.
Prepare Quinoa Base: Pour 1 cup quinoa and 1 cup water into the greased baking dish. Stir gently to combine and evenly distribute the quinoa and water mixture.
Add Chicken: Place the 4 trimmed chicken breasts into the baking dish, creating small ‘nests’ in the quinoa bed to hold each piece securely.
Season Chicken: Sprinkle oregano, basil, and minced garlic evenly over the chicken breasts. Salt the tops to taste to enhance the flavors.
Layer Toppings: Arrange cherry tomatoes, sliced red onion, kalamata olives, drained marinated artichoke hearts, crumbled feta cheese, and top with lemon slices evenly over the chicken and quinoa.
Bake: Bake the dish uncovered in the preheated oven for 25 to 30 minutes or until the chicken is cooked through, juices run clear, and the internal temperature reaches 165ºF (74ºC). Cooking times may vary depending on chicken size.
Rest and Serve: Remove the dish from the oven, cover loosely, and let it rest for 3 to 5 minutes before serving to allow juices to redistribute.

Notes

Trim chicken breasts of excess fat for a leaner meal.
Use fresh herbs if available to enhance flavor.
If you prefer, substitute quinoa with couscous or rice, adjusting the liquid accordingly.
Marinated artichoke hearts add tang and moisture; drain well to prevent sogginess.
Check chicken internal temperature with a meat thermometer to ensure safety.
Resting the dish improves texture and keeps chicken juicy.