Ingredients
4 boneless chicken thighs
1 cup feta cheese (crumbled or block form)
12 oz penne pasta
2 cups cherry tomatoes
3 tbsp olive oil
4 garlic cloves (minced)
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
2 cups fresh spinach
2 tbsp fresh basil (chopped)
1 tbsp lemon juice (optional acidity boost)
Instructions
Preheat oven to 400°F (200°C)
Heat oil in a large oven-safe skillet over medium-high heat
Sear chicken thighs 3-4 minutes per side, season with 1/2 tsp salt and pepper
Add feta (whole if block, otherwise pile the crumbled) to the pan
Toss cherry tomatoes, garlic, oregano, and remaining salt/pepper around the chicken
Roast in oven 18-20 minutes until chicken is cooked and feta softens
Add pasta during last 10 minutes of roasting
Sprinkle spinach and toss to wilt
Remove from oven, stir in half the basil, and finish with lemon juice if using
Serve topped with remaining basil
Notes
Chicken thighs ensure reliable moisture; substitute with skinless thighs if desired
For crispier tomatoes, arrange them cut-side down
Add 1/2 cup sun-dried tomatoes for extra depth
Roast on a preheated sheet pan for a stovetop-free option
Store leftovers refrigerated for 3-4 days
- Prep Time: 15
- Cook Time: 35
- Category: Quick Chicken
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 540
- Sugar: 6g
- Sodium: 1300mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 110mg