Description
An easy weeknight dish that combines tender shredded chicken, chickpeas, cherry tomatoes, spinach, feta, and olives for a comforting, flavor-packed bake.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 cup cooked quinoa or rice
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup olives, sliced
- 2 cloves garlic, minced
- 2 teaspoons oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C). Grease a medium casserole dish with olive oil or nonstick spray.
- In a large bowl, combine the cooked chicken, cooked quinoa or rice, chickpeas, cherry tomatoes, spinach, feta, olives, garlic, oregano, salt, and pepper. Mix gently to avoid crushing the tomatoes.
- Drizzle the olive oil over the mixture and toss to coat everything lightly.
- Transfer the mixture into the greased casserole dish and spread it evenly. Bake for 20–25 minutes until heated through and the top is slightly golden.
- Let the casserole rest for 5 minutes after removing from the oven before serving.
Notes
This casserole is perfect for busy nights, makes great leftovers, and can be customized with various vegetables or proteins.
- Prep Time: 15
- Cook Time: 25
- Category: Casserole
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 4g
- Sodium: 1000mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6.5g
- Protein: 33g
- Cholesterol: 70mg