Chicken Feta Bake with Broccoli and Tomatoes

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

8 ounce block of feta cheese (or 1 cup crumbled feta)

2 cups broccoli florets (about 1 head)

1 pint cherry tomatoes (about 2 cups)

1 1/2 lbs boneless, skinless chicken breasts

2 tablespoons olive oil

2 teaspoons garlic powder

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 cup dry quinoa

1/2 cup fresh chopped basil leaves, plus more for garnish

Directions

Preheat the oven to 400°F.

Cook quinoa in rice cooker or follow next step.

Bring 1 cup of water to a boil in a small saucepan. Stir in the quinoa, cover, and reduce the heat to medium-low. Cook, until all the liquid is absorbed, and the quinoa is fluffy, 12 to 15 minutes. Remove from the heat and allow to steam, covered, for at least 5 minutes.

Place the block of feta in the center of a 12-inch baking dish. Place the broccoli florets and cherry tomatoes around the feta. Nestle the chicken breasts into the vegetables, spreading everything into one even layer with the feta at the center. Drizzle with the olive oil and sprinkle the garlic powder, salt, and pepper over top.

Bake until the chicken is completely cooked through when tested with the tip of a knife inserted into the thickest part of the chicken, about 30 minutes. The tomatoes should be jammy, and the broccoli should be golden brown. Remove the cooked chicken from the dish and cut on a bias into 1/4-inch slices. Set aside.

With a wooden spoon, mash the block of feta and mix to combine with the broccoli and tomatoes. Add the cooked quinoa and basil leaves to the baking dish and mix well. Place the sliced chicken on top.

To serve, evenly divide among 4 plates. Garnish with more basil.