One-Pan Greek Chicken & Quinoa Bake with Lemon-Herb Feta

This viral one-pan wonder combines juicy chicken thighs, protein-packed quinoa, and vibrant Mediterranean flavors for a complete meal. No stirring or complicated steps – just layer ingredients and bake! With spinach, olives, and tangy feta, it's a nutrient-dense dinner that cooks while you relax.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1.5 lbs boneless chicken thighs
• 1 cup uncooked quinoa (rinsed)
• 1.5 cups chicken broth
• 2 cups fresh spinach
• 1 cup cherry tomatoes (halved)
• 1/2 cup Kalamata olives (pitted)
• 1/2 cup crumbled feta cheese
• 2 tbsp Greek seasoning blend
• 1 lemon (zested + juiced)
• 3 garlic cloves (minced)
• 2 tbsp olive oil
• 1/4 cup fresh dill (chopped)

Instructions

1. Preheat oven to 400°F (200°C).
2. Toss chicken thighs with 1 tbsp olive oil, Greek seasoning, and half the lemon juice.
3. Heat remaining oil in oven-safe skillet. Sear chicken 3 minutes per side until golden.
4. Remove chicken. To same skillet, add quinoa, garlic, and lemon zest - toast 1 minute.
5. Pour in broth, scraping up browned bits. Bring to simmer.
6. Arrange spinach, tomatoes, and olives over quinoa. Place chicken on top.
7. Bake uncovered 20 minutes until quinoa absorbs liquid and chicken reaches 165°F.
8. Top with feta, dill, remaining lemon juice, and cracked black pepper.
9. Let rest 5 minutes before serving.

Chef's Note

Toasting quinoa with lemon zest before baking prevents sogginess and boosts flavor!

Make-Ahead Tips

Store airtight in fridge 3 days. Freezes well up to 1 month.

Substitutions

Use turkey breast instead of chicken, couscous for quinoa, or goat cheese for feta.