One-Pan Lemon Feta Chicken Bake
- Aug 12
- 2 min read
Dinner in one step: chop, add, bake, and enjoy! This easy, set-it-and-forget-it dinner gives you the whole balanced plate in one pan: juicy chicken, loads of colourful vegetables, and your favourite starch. Minimal prep, minimal cleanup, maximum flavour.
Ingredients
Chicken & Seasonings
3-4 chicken breasts, cubed
3 tbsp olive oil
2 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
Zest and juice of 1 lemon
2 tbsp honey
1 vegetable bouillon cube
3 cups water
Starch & Vegetables
1-2 packages Liviva Chickpea Shirataki Noodles or 1 cup uncooked quinoa, rinsed
1 red onion, chopped
2–3 zucchini, chopped
1 cup cherry tomatoes
3 cloves garlic, minced
Toppings
¼ cup grated Parmesan
¾ cup crumbled feta
Fresh basil or parsley
Directions
Preheat oven to 400°F.
Add the chicken, bouillon cube, vegetables, garlic, spices, olive oil, water and noodles to a large baking dish, and give it all a mix.
Cover tightly with parchment paper followed by aluminum foil. Bake for 20 minutes.
Remove from the oven and stir the vegetables and starch. Add the lemon juice, lemon zest, and honey over the chicken and sprinkle with Parmesan and feta.
Cover and return to the oven for another 15–25 minutes, or until the chicken reaches 165°F and the vegetables are tender.
Top with fresh basil or parsley and enjoy!
Make It Your Own
The best part about this recipe? Use whatever starch you have on hand. Try:
Quinoa
Gnocchi
Cubed sweet potato
Baby potatoes
Chickpea or high-protein pasta
Liviva Chickpea Shirataki Noodles
Pro Tips
Make it even easier: Buy pre-chopped vegetables and this becomes a true dump-and-bake dinner.
Want more vegetables? Add bell peppers, broccoli, spinach, or mushrooms.
For extra WOW: Finish with an extra squeeze of fresh lemon, crumbled feta, fresh herbs, and a drizzle of honey just before serving.
Important: The amount of water and cooking time will vary depending on the starch.
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