Baked Greek Chicken
This easy Baked Greek Chicken Casserole Recipe is a wonderful chicken dinner to make any night of the week. So easy to make and the flavors come together deliciously!
Servings: 8
Calories: 306kcal
Ingredients
Casserole
- 3 cups boneless skinless chicken breast cut into bite-size pieces
- 1 can artichoke hearts drained
- 1 cup roasted red peppers drained
- 1 cup kalamata olives halved
- ¼ cup onions chopped
- 1 zucchini ends removed, halved, and sliced in 1-inch pieces
Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano leaves
- ¼ teaspoon black pepper
- 1 teaspoon fresh parsley (optional) chopped
Topping
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 9x13 casserole dish with nonstick cooking spray.
- In a small bowl or jar, mix together the dressing ingredients.
- Place the chicken in a gallon zip-top freezer bag. Add half of the dressing and mix with the chicken. Let the chicken rest on the counter for 20 minutes or in the refrigerator up to overnight.
- Transfer the chicken to the casserole dish.
- Over the chicken, sprinkle the chopped onions, peppers and artichokes and olives.
- Pour the remaining dressing over the top. Toss the vegetables with the chicken to coat evenly.
- Top the casserole with mozzarella cheese.9. Bake in preheated oven for 45 minutes or until the chicken is done.
- Top the dish with fresh parsley. Serve the finished dish with a simple green salad or cauliflower rice.
Notes
You can also do this with cooked chicken or a store-bought rotisserie chicken.
For a fresh kick, use fresh oregano in this dish.
Store leftovers in an airtight container.
Nutrition
Serving: 1g | Calories: 306kcal | Carbohydrates: 8g | Protein: 20g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Cholesterol: 52mg | Sodium: 445mg | Fiber: 3g | Sugar: 2g