Balsamic Chicken with Quinoa, Roasted Carrots & Feta Recipe

Serves 6 | Finish in 1 hour 15 minutes

This recipe was designed to be a part of a meal prep recipe trio: Balsamic Chicken with Quinoa, Roasted Carrots and Feta, Cajun Rubbed Steak with Sweet Potatoes, Peppers and Jalapeños, and Feta Dill Tuna Lettuce Wraps.


  • 1 lb. Rainbow Carrots
  • 2 tbsp. Extra Virgin Olive Oil, divided
  • 1 tbsp. Litehouse® Freeze Dried Garlic
  • 1 tsp. Salt
  • 1 tsp. Pepper
  • 3 c. Cooked Quinoa
  • 4 boneless skinless Chicken Breasts
  • 1/2 c. Litehouse® Organic Balsamic Vinaigrette
  • 1/4 c. Litehouse® Simply Artisan Feta Cheese Crumbles
  • Litehouse® Freeze Dried Parsley (optional)


  1. Place the chicken breasts and balsamic vinaigrette in a plastic bag and marinate at least 30 minutes.
  2. Heat oven to 425°F.
  3. Drizzle carrots with olive oil and sprinkle with garlic, salt and pepper.
  4. Bake about 25 minutes.
  5. Heat a grill pan over medium heat. Add 1 tablespoon olive oil. Cook chicken about 10 minutes. Flip to the other side and cook another 10 minutes.
  6.  Divide the chicken breasts, quinoa and carrots between four containers. Top with 1 tablespoon Litehouse Feta Cheese Crumbles.

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