Feta Quinoa Chicken Bake

We’re bringing the good ‘ole casserole back. This time with lots more protein and less canned soup;)

Super Simple. Certainly Delicious.

Tangy feta cheese, acidic tomatoes, and roasty broccoli come together into a protein rich dish that nourishes your body as much as it caters to your tastebuds. It’s quick. It’s easy. And its totality is so much greater than the sum of its parts. A perfect fall meal to throw in the oven after a big day!

Recipe

1 ½ lb chicken breasts, pounded thin
1 lb broccoli florets, chopped
1 C. feta cheese (block is best but crumbled works)
1 ½ C. cherry tomatoes
¼ C. olive oil
1 tsp salt (more to taste if necessary)
1 tsp garlic powder
½ tsp black pepper
1 C. quinoa, cooked
½ C. fresh basil leaves, chopped

To Make

Preheat the oven to 400 degrees. In a large casserole dish, add your feta block/crumbles in the middle and evenly space the chicken around. Fill in the spaces left with broccoli and tomatoes and drizzle on olive oil. Cover everything with the salt, pepper, and garlic powder. Bake for 30 min or until chicken reaches an internal temp of 165 degrees. Meanwhile, cook the quinoa. Remove from the oven slice the chicken breasts and mix everything in the casserole dish with your cooked quinoa and fresh basil.

To Meal Prep

Make a double batch just as instructed above (sans fresh basil)and freeze in a sealed ziplock bag or glass container once cooled. To reheat, pop in the oven or microwave until warmed through. Boom!

Pair With

This kind of stands on its own two feet as a balanced meal, but a side of buttery green beans, steamed corn on the cob, or lemony asparagus never hurt anything. A simple green salad could also work well!