Weight loss
Greek-Style Baked Chicken with Roasted Vegetables & Quinoa
Baked with lemon and oregano, finished with feta and a cool yogurt sauce.
Serves 1 · Prep 10 min · Cook 25 min
Per serving
- Protein
- 39g
- Carbs
- 21g
- Fat
- 21g
- Calories
- 440
Ingredients
- 130 g boneless skinless chicken breast
- 60 g cooked quinoa
- 80 g zucchini, sliced
- 60 g cherry tomatoes
- 1 tbsp extra virgin olive oil
- 20 g feta cheese, crumbled
- 5 g fresh parsley, chopped
- 1 tbsp lemon juice
- 40 g plain low-fat Greek yogurt
Method
- 1Preheat the oven to 400°F. Bake the chicken breast with lemon, garlic and dried oregano until cooked through.
- 2Toss the zucchini and cherry tomatoes with olive oil. Roast alongside until softened and blistered.
- 3Warm the cooked quinoa and plate it as the base.
- 4Add the roasted vegetables and the chicken.
- 5Crumble the feta over the top, scatter the parsley and squeeze fresh lemon. Serve the Greek yogurt on the side as a cool sauce.
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