dinner · lunch · Greek-inspired
Lemon Dill Chicken & Kale Quinoa Bake
A lemony quinoa bake with chicken breast, kale, and a lemon dill finish.
From our kitchen · nutrition not calculated
Ingredient estimate uses ordinary-brand U.S. average prices; local prices, sales, and package sizes vary.
Nutrition is not shown until ingredient masses, cooking yields, and nutrient-retention assumptions are verified.
Ingredients
For 6 servings
- 1½ lb chicken breast, cut into pieces
- 5 cups kale
- 1 tbsp olive oil
- ½ tsp salt
- 3 tbsp lemon juice
- 1 tsp dill
- 1 tsp oregano
- 3 cups quinoa
- ¾ cups vegetable broth
Equipment
Baking dish
How to make it
- 1
Heat the oven to 375°F. Mix the quinoa, chicken breast, kale, vegetable broth, olive oil, salt, and lemon juice, dill, oregano in a baking dish.
- 2
Bake until hot and lightly browned. Cook the chicken breast until the center reaches 165°F.
- 3
Rest for 8 minutes before cutting into portions.
Storage & leftovers
Refrigerate in a covered container within 2 hours and use within 4 days.
Reheat leftovers to 165°F throughout.
Dietary & allergen notes
Suitable for: dairy-free, egg-free, gluten-free, peanut-free, sesame-free, soy-free, tree-nut-free.
No major allergen is listed in the ingredients shown here. Packaged ingredients can vary, so always check labels and cross-contact information.