Sheet-Pan Greek Chicken Quinoa Bowl
Roasted chicken thighs and cherry tomatoes on a bed of fluffy quinoa, finished with a lemon-herb dressing and topped with creamy feta and crispy red onion. One pan, 25 minutes, Mediterranean comfort.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1.5 cups pre-cooked quinoa
- 1 cup cherry tomatoes
- ½ medium red onion
- ¾ cup feta cheese, crumbled
- 1 whole lemon
- ¼ cup fresh dill
- 4 tbsp olive oil
Instructions
- 1
Pat chicken thighs dry. Toss with 2 tbsp oil, salt, pepper, and half the dill. Spread on a sheet pan alongside halved tomatoes.
- 2
Roast at 425°F until chicken is golden and internal temp hits 165°F, about 15 minutes.
- 3
While chicken roasts, thinly slice red onion. Toss in a bowl with a pinch of salt to soften, about 2 minutes.
- 4
Whisk remaining 2 tbsp oil with lemon juice, remaining dill, salt, and pepper for dressing.
- 5
Divide warm quinoa between bowls. Top with roasted chicken, tomatoes, red onion, and feta.
- 6
Drizzle lemon-herb dressing over everything. Serve immediately.
Tools you’ll need
- sheet pan
- mixing bowl
- small bowl
- whisk
- meat thermometer
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