Lemon Feta Chicken Quinoa
A bright and flavorful one-pan meal featuring tender chicken breasts, fluffy quinoa, tangy lemon, and creamy feta cheese. Perfect for a healthy and satisfying dinner.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
1 cup quinoa, rinsed
2 cups low-sodium chicken broth
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 medium lemon, zested and juiced
3 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
1/4 cup chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
In a medium oven-safe skillet or baking dish, heat olive oil over medium heat.
Add the chicken pieces to the skillet and cook for 4-5 minutes until lightly browned but not fully cooked through. Remove chicken and set aside.
In the same skillet, add the minced garlic and cook for 1 minute until fragrant.
Add the rinsed quinoa and stir to coat with oil and garlic for 1-2 minutes.
Pour in the chicken broth, lemon zest, lemon juice, dried oregano, salt, and black pepper. Stir to combine.
Return the browned chicken pieces to the skillet, nestling them into the quinoa mixture.
Scatter the halved cherry tomatoes evenly over the top.
Cover the skillet or baking dish with a lid or aluminum foil and bake in the preheated oven for 20-25 minutes, or until the quinoa is tender and the chicken is cooked through (internal temperature 165°F/74°C).
Remove from the oven and sprinkle crumbled feta cheese and chopped fresh parsley over the top.
Let the dish rest for 5 minutes before serving.