Greek feta cheese contains 25% more protein than cheddar but melts at exactly 140°F—perfect for baking without becoming rubber.
Baked Feta, Chicken & Quinoa with Veggies
Dive into a delightful one-pan wonder with our Baked Feta, Chicken & Quinoa with Veggies! This vibrant dish combines juicy chicken, creamy feta, and hearty quinoa, all roasted to perfection alongside colorful veggies for a meal that's not only scrumptious but also a breeze to whip up. Perfect for meal prep, you'll love savoring these flavors again and again!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This modern Mediterranean mash-up was actually pioneered by Greek-American home cooks in Chicago during the 1990s health craze, when traditional feta-baked lamb met America's obsession with lean protein and ancient grains—they swapped lamb for chicken breast, added quinoa instead of rice, and created what food historians now call 'diaspora comfort food' that somehow makes Brussels sprouts-loving millennials feel connected to their Mediterranean roots.
Regional Twist
In Crete's Chania region, they replace the cherry tomatoes with sun-dried Santorini tomatoes and swap quinoa for local barley rusks, creating a heartier texture.
📝 Ingredients
Shopping List
- 1 ½ lbs (680 g) boneless chicken breast
- 2 cups (473 ml) broccoli florets
- 1 cup (237 ml) cherry tomatoes
- 1 cup (237 ml) cooked quinoa
- 1 cup (237 ml) feta cheese
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- ½ cup (118 ml) fresh basil leaves
- garlic powder (to taste)
- olive oil (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 400 degrees.
- 2
In a large casserole dish, add the feta block, olive oil, cherry tomatoes, broccoli, and chicken, spacing the chicken evenly and placing the feta in the middle.
- 3
Cover everything with the salt, pepper, and garlic powder and toss to coat.
- 4
Bake for 30 minutes, or until chicken temperature reaches 160 degrees.
- 5
While it bakes, cook the quinoa if needed.
- 6
After removing from the oven, take out the chicken and slice or shred it.
- 7
Mix everything together well in the casserole dish without the chicken, then add in the basil and quinoa and stir again.
- 8
Add the chicken back in, top with some extra oil and basil if desired, and serve.
💡 Pro Tips
- ✓Pound chicken breasts to uniform 3/4-inch thickness before baking to ensure even cooking and prevent overcooking the thinner edges while thicker parts reach 165°F internal temperature.technique3/4-inch thickness
- ✓Place cherry tomatoes cut-side down in the casserole to prevent them from bursting and losing their juices, which would dilute the concentrated flavors and make the dish watery.technique
- ✓Add broccoli florets to the dish during the last 15 minutes of baking time to maintain their bright green color and crisp-tender texture, as they only need 15-20 minutes at 400°F.timing15 minutes
- ✓Use block feta aged in brine rather than pre-crumbled, as it contains 15-20% more moisture and will create a creamier sauce when heated without becoming rubbery.ingredient15-20% more moisture
- ✓Let the casserole rest for 5 minutes after removing from oven before mixing to allow the feta to cool slightly from 400°F to around 300°F, preventing it from completely melting into liquid when stirred.timing5 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Greek feta cheese contains 25% more protein than cheddar but melts at exactly 140°F—perfect for baking without becoming rubber.
Baked Feta, Chicken & Quinoa with Veggies
Dive into a delightful one-pan wonder with our Baked Feta, Chicken & Quinoa with Veggies! This vibrant dish combines juicy chicken, creamy feta, and hearty quinoa, all roasted to perfection alongside colorful veggies for a meal that's not only scrumptious but also a breeze to whip up. Perfect for meal prep, you'll love savoring these flavors again and again!
The Story
This modern Mediterranean mash-up was actually pioneered by Greek-American home cooks in Chicago during the 1990s health craze, when traditional feta-baked lamb met America's obsession with lean protein and ancient grains—they swapped lamb for chicken breast, added quinoa instead of rice, and created what food historians now call 'diaspora comfort food' that somehow makes Brussels sprouts-loving millennials feel connected to their Mediterranean roots.
Regional Twist
In Crete's Chania region, they replace the cherry tomatoes with sun-dried Santorini tomatoes and swap quinoa for local barley rusks, creating a heartier texture.
📝 Ingredients
Shopping List
- 1 ½ lbs (680 g) boneless chicken breast
- 2 cups (473 ml) broccoli florets
- 1 cup (237 ml) cherry tomatoes
- 1 cup (237 ml) cooked quinoa
- 1 cup (237 ml) feta cheese
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- ½ cup (118 ml) fresh basil leaves
- garlic powder (to taste)
- olive oil (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 400 degrees.
- 2
In a large casserole dish, add the feta block, olive oil, cherry tomatoes, broccoli, and chicken, spacing the chicken evenly and placing the feta in the middle.
- 3
Cover everything with the salt, pepper, and garlic powder and toss to coat.
- 4
Bake for 30 minutes, or until chicken temperature reaches 160 degrees.
- 5
While it bakes, cook the quinoa if needed.
- 6
After removing from the oven, take out the chicken and slice or shred it.
- 7
Mix everything together well in the casserole dish without the chicken, then add in the basil and quinoa and stir again.
- 8
Add the chicken back in, top with some extra oil and basil if desired, and serve.
💡 Pro Tips
- ✓Pound chicken breasts to uniform 3/4-inch thickness before baking to ensure even cooking and prevent overcooking the thinner edges while thicker parts reach 165°F internal temperature.technique3/4-inch thickness
- ✓Place cherry tomatoes cut-side down in the casserole to prevent them from bursting and losing their juices, which would dilute the concentrated flavors and make the dish watery.technique
- ✓Add broccoli florets to the dish during the last 15 minutes of baking time to maintain their bright green color and crisp-tender texture, as they only need 15-20 minutes at 400°F.timing15 minutes
- ✓Use block feta aged in brine rather than pre-crumbled, as it contains 15-20% more moisture and will create a creamier sauce when heated without becoming rubbery.ingredient15-20% more moisture
- ✓Let the casserole rest for 5 minutes after removing from oven before mixing to allow the feta to cool slightly from 400°F to around 300°F, preventing it from completely melting into liquid when stirred.timing5 minutes