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Summer Chicken and Watermelon Feta Casserole
Embrace the vibrant flavors of summer with this refreshing Summer Chicken and Watermelon Feta Casserole—it’s a dish that perfectly combines sweet and savory elements!
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 4 cups watermelon, diced
- 1 cup feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1/4 cup fresh basil, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine diced watermelon, cherry tomatoes, red onion, olive oil, oregano, salt, and pepper. Gently mix to combine.
Place the chicken breasts in a greased baking dish and season with salt and pepper.
Spread the watermelon and tomato mixture evenly over the chicken breasts.
Sprinkle crumbled feta cheese on top of the casserole.
Cover the dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes or until the chicken is cooked through.
Remove from the oven and let it rest for 5 minutes. Garnish with fresh basil before serving.
Kitchen Tools
- 9x13 inch baking dish
- Mixing bowl
- Sharp knife
- Cutting board
Chef's Tips
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Frequently Asked Questions
Absolutely! Goat cheese or mozzarella are great alternatives.
This recipe is naturally gluten-free, just ensure other ingredients are also gluten-free.
Yes, you can assemble the casserole and refrigerate it for up to a day before baking.
Tofu or tempeh can be used for a vegetarian option.
The internal temperature should reach 165°F to be safe to eat.