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One-Pan Greek Chicken and Quinoa Bake is a wholesome, Mediterranean-inspired dish that perfectly marries the nutritional benefits of quinoa with the succulent flavors of chicken and fresh vegetables. This recipe stands out not only for its delicious taste but also for its ease of preparation. With everything cooked in a single pan, this dish is ideal for busy weeknights, allowing you to serve a delightful culinary experience without the hassle of multiple pots and pans.

One-Pan Greek Chicken and Quinoa Bake

Discover the simplicity and flavor of One-Pan Greek Chicken and Quinoa Bake, a Mediterranean-inspired dish that's perfect for busy weeknights. With juicy chicken, nutritious quinoa, and a medley of vibrant vegetables, this one-pan wonder is both delicious and easy to prepare. Just mix the ingredients, bake, and enjoy a wholesome meal packed with protein and essential nutrients. Elevate your dinner experience with this delightful recipe that captures the essence of Greek cuisine.
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup quinoa, rinsed and drained

2 cups low-sodium chicken broth

1 medium red onion, diced

2 cloves garlic, minced

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1 cup kalamata olives, pitted and halved

1 tablespoon dried oregano

1 teaspoon paprika

Juice of 1 lemon

2 tablespoons olive oil

Salt and pepper to taste

1/2 cup feta cheese, crumbled

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the oven: Begin by preheating your oven to 400°F (200°C). This allows for even cooking of the dish once assembled.

    Prepare the quinoa mixture: In a large mixing bowl, combine the rinsed quinoa with the chicken broth. Stir in the diced red onion, minced garlic, dried oregano, paprika, olive oil, and a generous pinch of salt and fresh ground pepper. Mix well until all ingredients are evenly incorporated.

      Layer the chicken: Pour the quinoa mixture into a large oven-safe baking dish, spreading it evenly across the bottom. Take the chicken breasts and arrange them on top of the quinoa, ensuring they are spaced apart for even cooking. Squeeze the lemon juice over the chicken breasts, then sprinkle with additional salt and pepper for seasoning.

        Add the vegetables: Scatter the halved cherry tomatoes and diced cucumber around the chicken, filling in the spaces in the dish. Finally, distribute the halved kalamata olives evenly on top.

          Bake the dish: Cover the baking dish tightly with aluminum foil. Place it in the preheated oven and bake for 25-30 minutes. The chicken should be cooked through, reaching an internal temperature of 165°F (75°C), and the quinoa should be fluffy and have absorbed most of the broth.

            Incorporate the feta: Carefully remove the foil from the baking dish. Sprinkle the crumbled feta cheese over the entire dish. Return it to the oven and bake for an additional 5-10 minutes, or until the cheese is warmed and just starting to turn golden.

              Garnish and serve: Once out of the oven, let it cool slightly. Garnish the dish with freshly chopped parsley for a pop of color and flavor. Serve directly from the baking dish for an inviting and hearty meal.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings