Ingredients
1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup uncooked quinoa
1 small red onion, chopped
2 cloves garlic, minced
1 can (14 oz) cherry tomatoes, drained
1/2 cup Kalamata olives, pitted
1 cup crumbled feta cheese
1 bunch fresh spinach, chopped
1/4 cup olive oil
1 lemon, juiced
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper
Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until softened.
Toast quinoa in the skillet for 2–3 minutes to enhance its nutty flavor.
Pour in 2 cups water (or broth) and bring to a boil. Add chicken, oregano, cumin, paprika, salt, and pepper. Reduce heat, cover, and simmer for 15–20 minutes, until quinoa and chicken are fully cooked.
Stir in cherry tomatoes, spinach, and olives. Transfer mixture to the prepared baking dish.
Top with crumbled feta cheese.
Bake for 20–25 minutes, until the top is golden and the mixture is bubbly.
Remove from the oven, squeeze fresh lemon juice over the casserole, and let it rest for 5 minutes before serving.
Notes
Assemble ahead and refrigerate for up to 24 hours before baking for a convenient one-bake meal.
Leftovers store well in an airtight container in the refrigerator for up to 4 days.
For a gluten-free option, ensure all packaged ingredients (e.g., canned tomatoes, feta) are certified gluten-free.
- Prep Time: 20
- Cook Time: 45
- Category: Mediterranean Table
- Method: Baking
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving (about 1/6th of the casserole)
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg