Baked Greek Chicken
This Baked Greek Chicken is an easy, one-pan dinner made with tender chicken breasts, Mediterranean vegetables, and classic Greek-inspired flavors like olives, oregano, and feta.
Ingredients
- 1 large zucchini chopped
- 1 red onion chopped
- 1 bell pepper seeded and chopped
- 1 can artichoke hearts quartered
- ½ cup cherry tomatoes
- ½ cup pitted kalamata olives
- 1 tablespoon fresh oregano
- ½ cup citrus vinaigrette
- 1 pound chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- ⅓ cup feta cheese cubed
Instructions
- Preheat the oven to 400 degrees. On a sheet pan or baking dish, layer the zucchini, red onion, bell pepper, artichokes, tomatoes and kalamata olives.
- Pour the dressing over the vegetables. Toss to coat.
- Drizzle olive oil over the chicken breasts. Season both sides with Kosher salt, black pepper, and Italian seasoning.
- Lay the chicken on top of the vegetables. Bake in a preheated oven for 30-35 minutes
- When done baking, broil on high for 5 minutes to brown chicken and crisp vegetables.
- Remove from oven and mix in feta cheese.
Nutrition
Notes
- Cut vegetables evenly: Keeping the vegetables similar in size helps everything cook at the same rate and prevents over- or undercooked pieces.
- Place chicken on top: Laying the chicken over the vegetables allows the juices to drip down and flavor the vegetables as they bake.
- Use a large pan: A sheet pan or large baking dish gives the vegetables room to roast instead of steam.
- Watch the broil step: Broil just until the chicken is lightly browned and the vegetables begin to crisp to avoid burning.
- Add feta after baking: Mixing in the feta once the dish comes out of the oven keeps it from melting completely and maintains its texture.
- Serving Suggestions: We love serving this dish with Gluten-Free Focaccia and Arugula Fig Salad for a full meal.
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