Chicken, Feta and Roasted Beetroot Bake - an easy dinner that comes together with very little effort. Sweet roasted beetroot, juicy chicken thighs and salty feta are such a delicious combination, with everything roasting together until perfectly tender and full of flavour.
Roasted beetroot becomes sweeter and richer in the oven and pairs perfectly with creamy salty feta. I love meals like this that can all be added to one dish and left to do their thing while you get on with the rest of the evening.
Calories in Chicken, Feta and Roasted Beetroot Bake
This recipe serves 4 and is 283 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Boneless Skinless Chicken Thighs: Chicken thighs stay lovely and tender in the oven and soak up all the flavours really well. Make sure to remove any visible fat before slicing into bite size pieces.
- Fresh Beetroot: Roasting fresh beetroot brings out its natural sweetness and gives this dish so much flavour. Peel and chop into even sized chunks so they cook evenly.
- Red Onion: Adds a little sweetness and softness as it roasts alongside the beetroot and chicken.
- Garlic: Fresh crushed garlic adds extra flavour throughout the dish and works perfectly with the herbs and feta.
- Thyme: Adds a lovely earthy flavour that pairs really well with the beetroot.
- Mixed Italian Herbs: A simple blend of herbs that gives the whole dish extra savoury flavour.
- Salt and Black Pepper: Important for seasoning everything well before roasting.
- Olive Oil Spray: Helps everything roast nicely without needing lots of oil.
- Feta Cheese: Crumbled feta adds a creamy salty finish that works perfectly with the sweet roasted beetroot.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
There are lots of easy ways to adapt this dish depending on what you have on hand.
- For extra texture, sprinkle over some toasted pumpkin seeds or walnuts before serving.
- Swap the chicken thighs for chicken breast if you prefer, although thighs do give a little more flavour and stay more tender when roasted.
- Homemade chicken or turkey meatballs are also a great addition or swap for the chicken pieces. A simple mix of chicken or turkey mince (ground chicken or turkey), garlic, Italian herbs, salt and black pepper works perfectly.
- Add some chunks of sweet potato or butternut squash to the tray for extra roasted flavour and a more filling meal.
- Use goat's cheese instead of feta for a creamier flavour that pairs really well with beetroot.
- Add a handful of baby spinach or rocket just before serving for some extra freshness.
- Swap the red onion for shallots if you prefer a milder onion flavour.
- Add some cherry tomatoes to the tray for a little extra sweetness and colour.
- Fresh rosemary or oregano work really well in place of the thyme and Italian herbs.
Side Suggestions
This dish works really well with all kinds of simple sides depending on whether you want something light and fresh or a little more filling.
- Quinoa - The slightly nutty flavour works perfectly with the sweet beetroot and salty feta and makes the meal extra filling.
- Roasted Potatoes - Crispy roasted baby potatoes or wedges are always a great choice alongside this dish.
- Rice - Simple fluffy rice is perfect for soaking up all the delicious flavours from the tray.
- Couscous - Quick, easy and light, couscous works really well if you want something simple on the side.
- Crusty Bread - Great for mopping up all the juices and melted feta from the dish.
- Simple Salad - A fresh green salad with cucumber and tomatoes helps balance the richness of the feta and roasted vegetables.
- Steamed Greens - Broccoli, green beans or asparagus all pair really nicely with the flavours in this bake.
Storing and Reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. The flavours are actually really delicious the next day once everything has had time to sit together.
To reheat, add to an ovenproof dish, cover loosely with foil and warm in the oven until heated through. You can also reheat portions in the microwave if you want a quicker option.
I don't really recommend freezing this one as the texture of the roasted beetroot and feta changes quite a bit once defrosted.
More Traybake Recipes
Love a recipe where everything is baked all in one dish or sheet pan? Check out these:
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Recipe Card
Chicken, Feta and Roasted Beetroot Bake
Chicken, Feta and Roasted Beetroot Bake is an easy Mediterranean-inspired dinner with tender chicken, sweet roasted beetroot and creamy feta baked together in one delicious dish.
Ingredients
- 500g (17.5oz) of boneless skinless chicken thighs, sliced into bitesize pieces
- 500g (17.5oz) fresh beetroots
- 1 red onion, roughly chopped
- 2 cloves of garlic, crushed
- ½ teaspoon of dried thyme
- 1 teaspoon of Italian seasoning
- salt and black pepper
- olive oil spray
- 80g (2.8oz) of Feta Cheese
Instructions
- Preheat oven to 180c fan, 200c or 400f (gas mark 6)
- Scrub beets until clean and then slice into quarters.
- Place in an oven proof dish, scatter with the onion and garlic and thyme and season well with salt and black pepper.
- Spray over the top with olive oil spray. Place in the oven and roast until a beetroot and onion is caramelised. (approx 35 mins)
- When beetroot is almost done. Season chicken generously with salt and black pepper and sprinkle with some the Italian seasoning, spray a frying pan over a medium high heat with some olive oil spray, add the chicken thighs and fry until lightly golden on each side.
- Scatter the chicken thigh meat into the dish with the beetroot and crumble your feta cheese over the top.
- Place back in the oven for approx 15 mins until chicken is cooked through.
- Serve with your choice of sides.
- Enjoy!!
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 283Total Fat 13gSaturated Fat 5gCholesterol 96.6mgSodium 702mgCarbohydrates 16gFiber 4gSugar 11gProtein 30g
Chrissy says
I love your recipes, decided to try a new one today I am just prepping it now. I don't often see beets for sale in England and definitely not with any green leaves still attached. I have never cooked with beets before. I bought eight beets, but being unfamiliar with them I am not sure if they are small ones or not, I suspect not, I seem to have a lot of beet and ¼ pieces of are quite large. How much beet in weight would you recommend for this recipe. Also I was unsure about the garlic cloves, do they go into the oven proof dish whole? Thanks
Admin says
sorry for the late reply, I am not sure on the weight of the beets, but as the are a free/speed food I wouldnt worry about having too much, you just may need to add a bit more spray oil. The garlic cloves go in whole. Hope it worked out for you 🙂
Chrissy says
As you could tell I had no experience of cooking with beets. The ones I had, I now realise, were big, I only used four in the end. I also had no idea that they took such a long time to bake. The dish was was nice and could be delicious, however, as I had not allowed enough roasting time for the beets, they were a bit hard. I will make again, but will try & source beetroots from a farmers market, rather than the supermarket,so hopefully smaller & with their greens, and also make sure I roast them for at least 1 hr 30 mins. The beetroot goes so well with the feta. I have been reading how healthy beets are and am amazed, so definitely one to add to the list. 🙂
Amy says
I've been looking for a recipe using beetroot for a while now as I'm growing a lot of it on my allotment. This one sounded perfect so I made it for lunch yesterday. It was so easy to make and it tasted delicious! I wanted another plate full as soon as I'd finished! Yummy! Will definitely be making this again!
Jenn says
Love this recipe, definitely a regular meal in ourbhouse! Perfect for sp days! Highly recommended!
Tracy says
Hi, can I freeze this dish? I’m looking to batch cook
Siobhan (Slimming Eats) says
yep this will freeze fine.
Fiona says
Can you use vac packed cooked beetroot in stead of fresh?
Siobhan (Slimming Eats) says
you definitely need fresh uncooked beetroot for this dish. The vac packed cooked beetroot just won't compare when roasted.
ANGELA JONES says
Hi could this be eaten cold the next day or would it need reheating?
Siobhan (Slimming Eats) says
yes it's fine to eat cold or can be reheated