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
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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
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 9x12-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.
