Greek Chicken Bake
This chicken brings the flavors of the Mediterranean, with lemon, marinated artichokes, olives, and oregano.
Servings: 4 people
Calories: 277kcal
Ingredients
- 1 red onion, sliced
- 4 oz Kalamata olives, pitted
- 8 oz marinated artichoke hearts
- 1 lb chicken breast, cut into ½” strips
- 2 tablespoon lemon juice
- 4 - 5 springs fresh oregano, or 2 teaspoon dry oregano
- 1 garlic clove, minced, or ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Preheat your oven to 450F.
- Place the sliced onion, artichokes and olives in a 9x13 baking dish, and toss with enough of the artichoke marinating oil to coat the bottom of the dish (roughly 1-2 Tbsp).
- Layer the chicken strips over the veggies.
- Pour the lemon juice over the chicken. Top the chicken with the oregano, garlic, salt and pepper.
- Roast, uncovered for 15 minutes. Check the chicken and cover the dish with aluminum foil if it is browning too fast. Continue to cook for an additional 15 minutes, or until the chicken is firm.
- Serve with a side of roasted veggies (you can roast them on the lower rack during the second half of the chicken’s cooking time), a salad, or pita bread.
Nutrition
Calories: 277kcal | Carbohydrates: 11.3g | Protein: 38.7g | Fat: 9g | Cholesterol: 97mg | Sodium: 787mg | Fiber: 4g | Sugar: 1.9g