A one dish meal is always a winner in my book. Not having a sink full of dishes with a home cooked meal on the table in 30 minutes, yes please!
For this recipe I used my always pan that I got for Christmas! But any stove and oven safe saute pan or dutch oven works.
I love the flavors in this dish. The base is greek with the use of paprika and feta. Subbing for fish would work as well, I think I would skip the initial sear if I was using shrimp or a white fish though because those cook much faster.
I LOVE this feta sauce. It is so versatile and I will definitely be incorporating this going forward. For salad dressing you could thin it out with some water, more yogurt, lemon juice or olive oil. It would also be delicious on burgers, sandwiches, etc.
One Dish Paprika Chicken and Quinoa Bake with Feta Sauce
6 Servings | Cook time: 30-35 minutes
Notes: I LOVED this dish. I served it with a warm pillowy soft pita and some greek olives. The feta sauce is so versatile!
Chicken and Quinoa Bake:
2 tbsp paprika
1/8 tsp salt
1/4 tsp pepper
2 tbsp balsamic vinegar
4 cloves garlic, minced
1 bell pepper, diced (~200g)
2 cups cherry tomatoes
1/4 cup fresh oregano
1 1/2 cups quinoa, dry
2 tbsp olive oil
2 lbs boneless skinless chicken breast
4 cups chicken broth or water water plus 1 tsp salt
Equipment: large oven safe skillet or dutch oven
1/4 cup plain nonfat greek yogurt
1 cloves garlic, minced
1 oz lemon juice
6 oz fat free feta
1/8 tbsp paprika
1/8 tsp red pepper flakes
Preheat the oven to 400F.
Toss 1 tbsp olive oil and paprika, salt and pepper with the chicken breasts in a large bowl until well coated.
Heat remaining tbsp olive oil in the pan over medium heat. Sear chicken breasts about 2-3 min per side until golden brown, they don’t need to cook all the way through.
Remove chicken from the pan and set aside.
Turn the heat down to low and add balsamic vinegar to deglaze the pan. Add tomatoes and diced bell pepper to the pan and sauté for a minute or two until they start to soften. Add minced garlic and toss until fragrant.
Add quinoa, water and fresh oregano to the pan and mix until well combined.
Turn the heat up to medium-high and bring the mixture just to a boil. Turn the heat off, return the chicken to the dish on top of the quinoa. Cover with oven safe lid or tin foil and transfer to the oven.
Bake for 25 minutes or until all of the liquid has been absorbed and the chicken is cooked through (an internal temperature of 165F).
While the chicken and quinoa are cooking, make the feta sauce. Add all of the ingredients but paprika and red pepper flakes to a blender or food processor and blend until smooth. Add the paprika and red pepper flakes and pulse until combined.
Remove the chicken from the oven. Serve warm topped with additional fresh oregano and a spoonful of feta sauce. OPTIONAL: If you like olives I recommend sprinkling a few on top and serving with warm pita.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.