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Chicken Feta Spinach Protein Bake - Easy, Flavor-Packed Weeknight Dinner

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken breasts or thighs (boneless, skinless): About 1.5–2 pounds, trimmed
  • Fresh spinach: 6–8 cups loosely packed (or 10 oz frozen, thawed and squeezed dry)
  • Cherry or grape tomatoes: 2 cups, halved (or 1 can diced tomatoes, drained)
  • Feta cheese: 6–8 oz, crumbled (block feta preferred for best texture)
  • Olive oil: 2–3 tablespoons
  • Garlic: 3–4 cloves, minced
  • Red onion: 1 small, thinly sliced (optional but recommended)
  • Dried oregano: 1 teaspoon
  • Smoked paprika: 1 teaspoon (or sweet paprika)
  • Crushed red pepper flakes: 1/4–1/2 teaspoon, to taste
  • Lemon: 1, zested and juiced
  • Salt and black pepper: To taste
  • Fresh herbs (optional): Chopped parsley or dill for garnish

Method
 

  1. Preheat the oven: Set to 400°F (200°C). Lightly grease a 9x13-inch baking dish with a little olive oil.
  2. Season the chicken: Pat dry. Drizzle with 1 tablespoon olive oil, then season both sides with salt, pepper, oregano, and smoked paprika.
  3. Build the base: Scatter spinach across the baking dish. Add sliced red onion, tomatoes, and garlic. Drizzle with 1–2 tablespoons olive oil, a pinch of salt, pepper, and red pepper flakes. Toss gently in the dish.
  4. Add the chicken: Nestle the seasoned chicken pieces into the spinach and tomato mixture so they’re partly covered but still visible on top.
  5. Add feta and lemon: Sprinkle feta evenly over everything. Add lemon zest and about half the lemon juice over the top.
  6. Bake: Place the dish in the oven and bake for 22–28 minutes, depending on thickness. Chicken is done when it reaches 165°F (74°C) at the thickest point and the spinach is wilted and saucy.
  7. Optional broil: For a lightly golden top, switch to broil for 1–2 minutes at the end. Watch closely to avoid burning.
  8. Rest and finish: Let the bake rest for 5 minutes. Taste and add more lemon juice, salt, or pepper if needed. Garnish with chopped parsley or dill.
  9. Serve: Spoon chicken and the spinach-feta-tomato mixture over rice, quinoa, or orzo. Add an extra squeeze of lemon if you like brightness.