Mediterranean Chicken and Quinoa

• 2 cup chicken stock
• 1 cup uncooked quinoa, rinsed
• 16 oz feta cheese
• 1 pints grape tomatoes
• 16 Kalamata olives, pitted and halved
• 1 large bell pepper, sliced
• 1 medium red onion, sliced
• 12 peperoncini , sliced
• 6 boneless chicken tenderloins
• 2 tsp dried oregano
• 2 tbsp garlic powder
• 1/2 tsp salt

1. Preheat oven to 375AF.
2. Lay quinoa on the bottom of a baking dish then add chicken stock.
3. Mix tomatoes, feta, bell pepper, onion, peperoncini, and olives a place on top of quinoa.
4. Add chicken on top.
5. Sprinkle oregano, garlic powder, and salt on each piece of chicken.
6. Cover baking dish.
7. Bake for 35 minutes or until the chicken is cooked through and the quinoa is tender.
8. Let sit for 5 minutes before serving.

chicken stock, quinoa, feta cheese, tomatoes, olives, bell pepper, red onion, peperoncini, chicken tenderloins, oregano, garlic, salt

Taken from cookpad.com/us/recipes/360239-mediterranean-chicken-and-quinoa (may not work)