Balsamic Chicken Quinoa with Roasted Veggies & Whipped Feta
Servings
4 servings
Total Time
About 40–45 minutes
Ingredients
For the Balsamic Chicken
2 large chicken breasts (or 4 small)
3 tbsp balsamic vinegar
2 tbsp olive oil
2 cloves garlic (minced)
1 tbsp honey (optional but recommended)
1 tsp dried oregano
½ tsp paprika
½ tsp salt
½ tsp black pepper
For the Quinoa
1 cup quinoa (uncooked)
2 cups water or chicken broth
¼ tsp salt
For the Roasted Vegetables
1 zucchini (sliced)
1 red bell pepper (chopped)
1 cup broccoli florets
1 small red onion (sliced)
2 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp Italian seasoning
For the Whipped Feta
150 g feta cheese
¼ cup Greek yogurt
1 tbsp olive oil
1 tsp lemon juice
½ tsp garlic powder
2–3 tbsp water (to adjust texture)
Instructions
1. Cook the Quinoa
Rinse quinoa under cold water.
In a pot combine:
quinoa
water or broth
salt
Bring to a boil.
Reduce heat, cover and simmer 15 minutes.
Remove from heat and let sit 5 minutes.
Fluff with a fork.
2. Roast the Vegetables
Preheat oven to 200°C (400°F).
Place vegetables on a baking tray.
Add:
olive oil
salt
pepper
Italian seasoning
Toss well.
Roast for 18–22 minutes until tender and slightly browned.
3. Cook the Balsamic Chicken
Mix in a bowl:
balsamic vinegar
olive oil
garlic
honey
oregano
paprika
salt
pepper
Coat chicken with the marinade.
Heat a skillet over medium heat.
Cook chicken 5–6 minutes per side until fully cooked.
Let rest 5 minutes, then slice.
4. Make the Whipped Feta
In a blender or food processor combine:
feta cheese
Greek yogurt
olive oil
lemon juice
garlic powder
Blend until smooth.
Add water slowly until creamy and spreadable.
5. Assemble the Bowls
Add quinoa to bowls.
Top with roasted vegetables.
Add sliced balsamic chicken.
Spoon whipped feta over the top.
Optional toppings:
chopped parsley
chili flakes
toasted nuts
extra balsamic drizzle
✅ Storage
Keeps in fridge 3–4 days.
Store whipped feta separately for best texture.
