Mediterranean Diet Cheesy Chicken and Broccoli Casserole
Indulge in a wholesome and flavorful twist on classic comfort food with this Mediterranean Diet Cheesy Chicken and Broccoli Casserole. Packed with tender bites of chicken, vibrant broccoli florets, and protein-rich quinoa, this casserole boasts rich Mediterranean flavors thanks to crumbled feta, Parmesan cheese, sun-dried tomatoes, and a hint of lemon zest. Seasoned with oregano and basil and baked to golden, bubbly perfection, this dish is as nutritious as it is satisfying. Perfect for busy weeknights or meal prep, the blend of fresh ingredients and Mediterranean inspiration makes it a crowd-pleaser that's naturally high in protein and brimming with nutrients. Ready in under an hour, this guilt-free comfort dish is a delicious way to balance flavor with a healthy lifestyle.
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Recipe Information
Ingredients
- 2 large boneless, skinless chicken breasts
- 3 cups broccoli florets
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 cup quinoa
- 1.5 cups chicken broth, low sodium
- 1 cup feta cheese, crumbled
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup sun-dried tomatoes, chopped
- 1 teaspoon lemon zest
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent, about 5 minutes.
Add the chicken breasts to the skillet, cooking for 6-8 minutes on each side until golden brown but not completely cooked through. Remove from the skillet and let rest for a few minutes, then cut into bite-sized pieces.
Add the remaining tablespoon of olive oil to the skillet and add the broccoli florets. Sauté for 4-5 minutes until they are vibrant green and slightly tender.
In a large mixing bowl, combine the quinoa, chicken broth, sautéed onion and garlic mixture, broccoli florets, sun-dried tomatoes, lemon zest, dried oregano, dried basil, salt, and black pepper. Mix well.
Transfer the quinoa mixture to a 9x13-inch baking dish. Nestle the chicken pieces into the mixture.
Sprinkle the crumbled feta cheese over the top, followed by the grated Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
Let the casserole cool slightly before serving, allowing the flavors to meld together. Serve warm and enjoy!
Nutrition Facts
Calories |
2579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 50.2 g | 251% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 7840 mg | 341% | |
| Total Carbohydrate | 159.5 g | 58% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 31.9 g | ||
| Protein | 218.1 g | 436% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1900 mg | 146% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 3454 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
