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a plateful of rice and vegetables

One Dish Mediterranean Baked Chicken with Tomatoes, Spinach and Feta

This bright casserole is packed with fresh herbs and vegetables, brown rice, juicy chicken and tangy lemon and feta. Baked in one dish, it will become a weeknight u003cemu003eherou003c/emu003e dish.
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Course: Main
Cuisine: Greek
Keyword: baked chicken
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings
Calories: 316kcal
Author: Meggen Wilson

Ingredients

  • 1 cup long grain brown rice
  • 2-3 4-6oz boneless skinless chicken breasts , sliced in half lengthwise
  • 2 tsp Better than Bouillon chicken stock concentrate (or 16 oz can of chicken stock)
  • 16 oz water- delete if using canned stock
  • 1 cup Sun dried tomatoes in olive oil , drained
  • 1 cup cherry tomatoes , sliced in half
  • 1 TBSP fresh thyme , minced
  • 1 TBSP fresh oregano , chopped
  • 1 TBSP fresh mint
  • 2 TBSP fresh dill , chopped fine, stems removed
  • 8 oz block Greek feta cheese , crumbled
  • 1 large lemon , sliced thinly
  • 1 cup pepper , chopped (yellow, red or orange)
  • 1 cup yellow onion , chopped
  • 2 cloves garlic , minced
  • 12 oz frozen chopped spinach thawed
  • 1 tsp Kosher salt
  • 1 tsp finely ground black pepper
  • 1 tsp Italian herbs , dried
  • ¼ cup panko bread crumbs
  • 3 TBSP Olive oil , divided

Instructions

  • Pre heat oven to 350 degrees.
  • In a 9 x 13 inch pan or deep casserole dish, spread out the uncooked brown rice. Top with the chicken breasts. Sprinkle the chicken with the chopped herbs- thyme, oregano, mint and dill. Scatter the sun dried tomatoes and cherry tomatoes around the chicken. Pour the bouillon around the dish to cover the rice taking care not disturb the herb coated chicken.
    uncooked chicken surrounded by tomatoes and rice
  • In a large sauté pan, heat 1 TBSP of the olive oil. Add in the chopped onions, peppers and garlic. Cook until softened. Sprinkle pepper mixture with the salt, pepper and Italian herbs. Sauté for one minute more. Add the spinach into the pepper mixture and cook until heated through and the vegetables are well mixed. About 2-3 minutes more on medium heat.
    a panful of cooked vegetables
  • Top the chicken with the sautéed vegetables. Cover with the crumbled feta and top with lemon slices. Sprinkle the entire dish with the panko crumbs and the remaining olive oil.
  • Cover the dish tightly with aluminum foil. Bake, covered for 40 minutes. Turn the heat up to 375 degrees. Remove the foil and bake another 5 minutes or until the lemons are slightly charred and the panko is golden brown. The internal temperature of the chicken should reach 165 degrees.
    a blue plate with chicken and rice

Notes

  • Substitutions- You can substitute 2 TBSP of dried Fine Herbs or and Italian or Greek herb mix for the fresh herbs. Make certain your spice blend does to contain added salt.
  • Substitute crumbled goat cheese for feta for a slightly milder taste.
  • Can't tolerate bell peppers? Try adding zucchini instead. Chop into chunks and drain on paper towels for a few minutes before cooking.
  • You can also top this dish with freshly grated parmesan cheese.
  • Don't have sun-dried tomatoes on hand? Just double the amount of fresh tomatoes.

    • Nutrition

    Calories: 316kcal