Easy One Dish Greek Chicken Bake with Quinoa

A great one pan recipe for chicken breasts, Greek Chicken Bake. This dump and go meal features baked greek chicken breasts cooked with quinoa in the same dish, as well as a bunch of healthy veggies and greek toppings! Perfect for busy weeknights or even meal prep!

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Baked Greek Chicken

In my opinion baked chicken breast recipes are priceless, you can never have too many good ones in your recipe box. This recipe is no exception.

A step up from some of my other chicken bake recipes this one even gets baked in one dish with its own side dish!

The Greek chicken breasts, quinoa, and toppings all bake together perfectly making this a low prep meal perfect for busy evenings!

It truly is the whole package when it comes to dinner time! Easy to make, crowd pleasing as it is generally low carb and naturally gluten free plus it fills the whole room with a delightful smell that makes you drool!

Greek Chicken Recipe

What you need:

• Quinoa – any variety should work, I use traditional quinoa but tri-color or red can work too
• Chicken Breasts – As with all my chicken bake recipes I would like to note, if you are just grabbing a pack of skinless chicken breasts at the store, unless you are buying them already trimmed or in cutlets they are probably going to be about double what a true portion size is. So a portion of chicken is 6-8 ounces which is roughly half a pound. Most chicken breasts at the store are about 1 pound these days, so simply butterfly-cut the chicken in half to form 2 cutlets that will be the proper potion size. OR if this is confusing look for chicken breasts already cut into cutlets or labeled ‘trimmed’ at the store. If you use a whole large chicken breast those are going to need longer a lot longer to bake then the recipe calls for. There is also a secondary reason I suggest using properly proportioned breast and that is because they will actually bake more evenly making them taste better, using cutlets/trimmed pieces will help to keep your chicken from getting that ‘rubbery’ texture that you sometimes get when baking chicken breasts.
• Spices – dried oregano, dried basil, and minced garlic OR you can go ahead and use a greek seasoning if you have that (although I recommend still adding the garlic)
• Cherry Tomatoes – just grab a pint or equivalent size pack at the store
• Red Onion, sliced thin – half an onion, sliced thinly so that it will cook fully
• Kalamata Olives – from a jar this can be halved or whole although I recommend not using ones hat still contain the pits
• Marinated Artichoke Hearts – there are typically two sizes of quartered artichoke heart jars at the grocery store and I use the smaller one, I also use marinated artichokes hearts instead of the plain ones to add extra flavor, I drain out the liquid before adding them to the dish
• Crumbled Feta – I go a little light on the feta as to not over power the dish so feel free to add more if you love feta!
• Lemon, sliced thin – for topping off the dish a lemon is sliced and added to the top, I serve the dish with the lemon so people can add extra lemon juice as they see fit

Besides above you will also be adding water to the dish to help the quinoa to cook.

Let’s make some Baked Greek Chicken Breasts!

Start by preheating the oven to 400ºF. Lightly grease a 9×13 baking dish with olive oil or other neutral oil.

Add the 1 cup of quinoa along with 1 cup water to the baking dish. Stir gently to combine.

Transfer the chicken breasts evenly into the baking dish, making little ‘nests’ in the quinoa for each piece of chicken.

Evenly sprinkle the oregano, basil, and minced garlic over the tops of the chicken. Salt the tops of the chicken to taste.

Now layer on the cherry tomatoes, red onion, kalamata olives, artichoke hearts, feta, and lastly lemon slices overtop the entire dish. Order doesn’t truly matter at this point but I found the feta and lemon being on top work best.

Transfer your dish to the oven. Bake uncovered for 25 to 30 minutes until chicken juices run clear and reaches an internal temperature of 165ºF. It can be hard to tell if the chicken is done in this recipe because it is covered up so I highly recommend a meat thermometer, my absolute favorite is the ThermoWorks Thermapen.

Please note the size of your chicken breasts will alter the cook time. Cover the dish (with a sheet pan or aluminum foil) and let rest 3 to 5 minutes before serving.

For serving I simply use a spatula to lift up a chicken breast and keep as many of the goodies on top as possible. I then use a serving spoon to dish up some quinoa and extra toppings for on the side.

For little kids I find it easiest to make sure the chicken is precut before serving as well as making sure if the cherry tomatoes didn’t pop while cooking to cut them in half to reduce choking hazard.

And just like that dinner is ready! I rarely serve this with anything else because I find it filling as it is but you could certainly add a salad like my Simple Spinach Salad if you are looking to add a little more.

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