Lemon‑Herb Greek Chicken & Quinoa Sheet‑Pan Crunch

Looking for a protein‑packed, one‑pan dinner that's quick to cook and easy to clean? This Greek Chicken & Quinoa Sheet‑Pan Crunch combines zesty lemon‑herb chicken, fluffy quinoa, and a tangy feta‑yogurt sauce for a satisfying meal in just 35 minutes. Perfect for busy weeknights or meal prepping, it delivers great flavor with minimal fuss.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 boneless, skinless chicken breasts (4 oz each)
• 1 cup quick‑cook quinoa, rinsed
• 1 cup low‑sodium chicken broth
• 1/2 cup plain Greek yogurt
• 1/4 cup crumbled feta cheese
• 1 garlic clove, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh chopped parsley for garnish
• Optional: 1 tsp red pepper flakes

Instructions

1. Preheat oven to 400°F (200°C). Lightly oil a 9×13‑inch baking sheet or line with foil.
2. Season chicken breasts with salt, pepper, oregano, thyme, garlic, and lemon zest. Drizzle with olive oil and rub the seasoning in.
3. Place chicken onto the baking sheet, skin side up, and bake for 15 minutes until golden and cooked through.
4. Meanwhile, rinse quinoa under cold water to remove the bitter saponin layer.
5. In a medium saucepan, bring chicken broth to a boil. Add quinoa, reduce heat to low, cover, and simmer 8–10 minutes or until liquid is absorbed.
6. Remove chicken from oven, let rest 5 minutes, then slice thinly.
7. In a small bowl, whisk Greek yogurt, feta, lemon juice, red pepper flakes (if using). Season with salt & pepper.
8. Toss cooked quinoa with yogurt sauce until evenly coated.
9. Spread quinoa on the baking sheet, top with sliced chicken, and drizzle remaining sauce over.
10. Return to oven for 5 minutes to warm everything, then garnish with chopped parsley. Serve hot.

Chef's Note

Pro tip: Add a handful of baby spinach to the quinoa before baking for extra greens and color.

Make-Ahead Tips

Refrigerate in an airtight container up to 3 days; reheat in the oven or microwave.

Substitutions

Swap chicken for turkey breast; replace quinoa with brown rice or cauliflower rice for a lower‑carb option; use coconut yogurt instead of Greek yogurt for dairy‑free.