Greek Chicken Casserole

Greek Chicken Casserole

Author: Chef Elsa Prep Time: 15 min
Cook Time: 35 min Total Time: 50 min
Yield: 4 servings Category: Dishes Cuisine: Mediterranean Diet: Gluten-Free

Description

Description A delightful medley of fresh ingredients and bold Mediterranean flavors in a one-dish meal that brings warmth and comfort.

Ingredients

  • 1 pound cubed chicken breast
  • 1 cup cooked quinoa
  • 1 cup halved cherry tomatoes
  • 1 cup diced cucumber
  • 1 cup crumbled feta cheese
  • ½ cup sliced Kalamata olives
  • ¼ cup diced red onion
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
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Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine cubed chicken breast and cooked quinoa.
  3. Toss in cherry tomatoes and diced cucumber.
  4. Add crumbled feta cheese and sliced Kalamata olives.
  5. Incorporate diced red onion, olive oil, lemon juice, and dried oregano. Season with salt and pepper.
  6. Mix all ingredients thoroughly.
  7. Pour the mixture into a greased baking dish, spreading it evenly.
  8. Bake for 30-35 minutes until the chicken is cooked through and the top is golden.
  9. Let it cool for a few minutes before serving.
  10. Scoop out servings and enjoy!

Notes

  1. Notes
  2. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) or in the microwave.