Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Yield: 6 Servings
If you want a low-carb dish to eat for dinner, then this Greek Chicken Bake is one to try! The combination of all the flavors complements very well with each other to make such a delicious dish. Try it now!
INGREDIENTS :
- 1/2 c chopped or sliced Kalamata olives (or use black olives if you prefer)
- 1/2 c sliced Greek peperoncini
- 1/2 c cherry tomato halves
- 4 very large boneless, skinless chicken breasts
- 2 teaspoons olive oil
- fresh-ground black pepper to taste
- 3/4 c crumbled Feta Cheese (use more or less to taste)
- 2 teaspoons Greek Seasoning
DIRECTIONS :
- Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
- Apply cooking spray to the inside of a 9×12-inch casserole dish.
- Remove any fat that coats each chicken breast. Sprinkle Greek seasoning on top, then rub each to coat.
- Place a large frying pan on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
- Add the chicken breasts into the hot pan, then sear each side for about 2 minutes or until they turn brown. Transfer them to a chopping board and allow the to cool for a few minutes.
- Drain the olives and cut them as well as the tomatoes and pepperoncini.
- Slice each chicken breast into 3 cuts lengthwise.
- Lay the chicken breasts into the prepared casserole dish and arrange them in a single layer.
- Scatter the olives, pepperoncini, tomatoes, and crumbled feta on top of the chicken breasts. Sprinkle salt and pepper to season.
- Place the casserole dish in the preheated oven and bake for about 25 minutes or until the cheese turns golden brown.
- Remove the Greek Chicken Bake from the oven and let it rest for a few minutes before serving.
- Serve and enjoy!
Notes:
- Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Amount Per Serving: Calories: 248 | Total Fat: 13g | Saturated Fat: 5g | Unsaturated Fat: 8g | Cholesterol: 85mg | Sodium: 1010mg | Carbohydrates: 3g | Fiber: 1g | Sugar: 1g | Protein: 28g
GREEK CHICKEN BAKE
Yield:
6
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Ingredients
- 1/2 c chopped or sliced Kalamata olives (or use black olives if you prefer)
- 1/2 c sliced Greek peperoncini
- 1/2 c cherry tomato halves
- 4 very large boneless, skinless chicken breasts
- 2 teaspoons olive oil
- fresh-ground black pepper to taste
- 3/4 c crumbled Feta Cheese (use more or less to taste)
- 2 teaspoons Greek Seasoning
Instructions
- Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
- Apply cooking spray to the inside of a 9×12-inch casserole dish.
- Remove any fat that coats each chicken breast. Sprinkle Greek seasoning on top, then rub each to coat.
- Place a large frying pan on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
- Add the chicken breasts into the hot pan, then sear each side for about 2 minutes or until they turn brown. Transfer them to a chopping board and allow the to cool for a few minutes.
- Drain the olives and cut them as well as the tomatoes and pepperoncini.
- Slice each chicken breast into 3 cuts lengthwise.
- Lay the chicken breasts into the prepared casserole dish and arrange them in a single layer.
- Scatter the olives, pepperoncini, tomatoes, and crumbled feta on top of the chicken breasts. Sprinkle salt and pepper to season.
- Place the casserole dish in the preheated oven and bake for about 25 minutes or until the cheese turns golden brown.
- Remove the Greek Chicken Bake from the oven and let it rest for a few minutes before serving.
- Serve and enjoy!
