One Pan Greek Chicken and Quinoa
This dish is a fantastic one-pan wonder that brings together the mouthwatering flavors and spices of the Mediterranean. The added quinoa makes this dish the perfect meal. Let's get cooking!
Equipment
Ingredients
For the chicken:
- 1.5 lb boneless, skinless chicken breasts sliced in half if they are large; see note below
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 2 tablespoons olive oil
For the quinoa:
- 1 tablespoon olive oil
- 8 oz grape tomatoes sliced in half
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon salt
- 5 oz spinach fresh; chopped
- 3 tablespoons lemon juice freshly squeezed
- 1 cup quinoa precooked per package directions
- 15 oz chickpeas drained; optional
For the feta topping:
- 6 oz feta cheese crumbled
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice freshly squeezed
- ¼ teaspoon dried Italian seasoning
- 2 tablespoons oregano fresh; chopped; optional
Instructions
- Prepare the chicken breasts by washing them under cold water. Use a paper towel to blot them dry. If your chicken breasts are very large, slice them in half lengthwise making two thinner chicken breasts.1.5 lb boneless, skinless chicken breasts
- In a small bowl, mix the chicken seasonings together.1 teaspoon dried Italian seasoning, 1 teaspoon paprika, ¼ teaspoon salt, ¼ teaspoon red pepper flakes, 1 tablespoon olive oil
- Brush the seasoning on both sides of the chicken and set aside.
- On medium heat, add 2 tablespoons of olive oil and warm up a large pan for 2 minutes.2 tablespoons olive oil
- When ready, place the seasoned chicken breasts carefully in the pan with tongs. Cook the chicken on medium heat for 5-7 minutes on the one side. Watch that the pan doesn't get too hot. If needed, reduce the heat to medium-low to ensure the juices are preserved while cooking the chicken.
- Flip the chicken over and cook for an additional 5-7 minutes. The internal temperature on the thickest piece should read 165°F (74°C) on your meat thermometer. Remove the chicken from the pan and set aside. Leave the juice in the pan.
- For the Greek quinoa:
- Using the same pan and juices from the chicken, add the halved grape tomatoes, minced garlic, 3 tablespoons lemon juice, 1 teaspoon of dried Italian seasoning, ¼ teaspoon of salt, and 1 tablespoon of olive oil to the pan. Cook the tomatoes on medium heat for about 2 minutes until they soften and release juices. Then stir in fresh spinach until it wilts or about 2 minutes.8 oz grape tomatoes, 3 cloves garlic, 1 teaspoon dried Italian seasoning, 5 oz spinach, 3 tablespoons lemon juice
- Add in the cooked quinoa. Add in the drained chickpeas (if using).1 cup quinoa, 15 oz chickpeas
- To make the feta topping, use a medium bowl to combine the Feta cheese with 1 tablespoon of extra virgin olive oil, 1 tablespoon of freshly squeezed lemon juice, ¼ teaspoon of dried Italian seasoning and 2 tablespoons of chopped fresh oregano (optional). Mix all of the ingredients so that the cheese is thoroughly coated with the herbs and olive oil.6 oz feta cheese, 1 tablespoon extra virgin olive oil, 1 tablespoon lemon juice, ¼ teaspoon dried Italian seasoning
- Garnish with fresh oregano (optional) and season with salt and pepper.2 tablespoons oregano, ¼ teaspoon salt
- Serve and enjoy!
Notes
Nutritional data is an estimate only.
You can also reference my affiliate link to Butcher Box to set up regular meat deliveries.
Nutrition
Calories: 3190kcal | Carbohydrates: 265g | Protein: 239g | Fat: 134g | Saturated Fat: 37g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 59g | Trans Fat: 0.1g | Cholesterol: 587mg | Sodium: 4069mg | Potassium: 6483mg | Fiber: 57g | Sugar: 29g | Vitamin A: 17626IU | Vitamin C: 111mg | Calcium: 1583mg | Iron: 35mg