Baked Greek Chicken Recipe
Delight in the simplicity of our Baked Greek Chicken, where lemon zest, red onion, kalamata olives, and spices come together. Placed on a bed of spinach with Feta, it's an easy and delicious meal.
Servings: 6 servings
Calories: 192kcal
Ingredients
- 2 lemons
- 1 tablespoon olive oil
- 1 Red onion cut into thick slices
- 1/3 c. pitted kalamata olives
- 2 to 3 large chicken breasts
- Salt & Pepper
- 1 tsp. Greek seasoning or 1/2 tsp. oregano, 1/2 tsp. salt
- 4 cloves garlic peeled
- 1/2 c. hummus
- 1 tsp. Paprika
- 1 pint cherry or grape tomatoes
- 1 tbsp. balsamic vinegar
- Crumbled Feta for topping
- Spinach and pita bread for serving
Instructions
- Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
- Zest one lemon and place the zest in a large bowl. Add 1 tablespoon olive oil. Add in the red onion slices and kalamata olives, then toss to coat them. Transfer the onions and olives to the bottom of a baking dish.
- Cut the chicken breasts into tenders (slice them parallel to your work surface, then cut each half into 3 pieces).
- Season the tenders with salt, pepper, and Greek seasoning (if using). Place them on top of the bed of onions and olives. Tuck the peeled garlic cloves under the chicken to keep them from burning.
- Spread the hummus evenly over the top of the chicken breasts. Squeeze the juice from the zested lemon over the chicken and onions.
- Sprinkle paprika over the top. Add the zested and squeezed lemon rinds to the pan.
- Bake uncovered for 15 minutes.
- Add the tomatoes to the perimeter of the pan, then drizzle the balsamic vinegar over the top of the tomatoes. Return to the oven for another 15-20 minutes, or until chicken is cooked through.
- Serve the baked Greek chicken breast on a bed of spinach, topped with feta cheese, and with extra lemon wedges for squeezing. Optional accompaniments: Roasted red peppers, pepperoncini, pita bread with hummus, fresh parsley, or cucumbers.
Notes
Storage Info:
To store Baked Greek Chicken, refrigerate any leftovers promptly, and they will stay good for up to 3-4 days. If planning to keep it longer, freezing is an option; store in airtight containers for up to 2-3 months. When reheating, thaw frozen portions in the refrigerator overnight and then reheat in the oven at 350°F (176°C) for best results, ensuring the chicken retains its flavors and textures. Microwave reheating is quicker but may affect the crispiness of the chicken.
Nutrition
Serving: 1serving | Calories: 192kcal | Carbohydrates: 12g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 378mg | Potassium: 581mg | Fiber: 4g | Sugar: 4g | Vitamin A: 514IU | Vitamin C: 40mg | Calcium: 55mg | Iron: 2mg
