Loaded Baked Greek Chicken
A bright, simple baked chicken topped with spinach, tomatoes, olives, pepperoncini and feta for an easy Greek-inspired dinner.
Equipment
- large casserole dish
- Oven
- Knife
- Cutting Board
- Measuring Spoons
- Citrus juicer or reamer
Ingredients
- 2 lb chicken breast boneless, skinless
- 2 tsp Greek seasoning homemade or Cavender's
- 4 oz fresh spinach
- 3 garlic cloves, pressed
- 1 pint cherry tomatoes halved
- 1/2 cup kalamata olives
- 1/2 red onion thinly sliced
- 1/4 cup pepperoncini peppers sliced
- 1/3 cup feta cheese crumbled
- 1 lemon juiced
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the fresh spinach in an even layer across the bottom of a large casserole dish.
- Place the chicken breasts in a single layer on top of the spinach and sprinkle both sides evenly with the Greek seasoning.
- Evenly layer the halved cherry tomatoes, thinly sliced red onion, kalamata olives, sliced pepperoncini peppers, pressed garlic, and crumbled feta over the chicken.
- Squeeze the lemon over the entire dish so the juice is distributed across the toppings.
- Bake uncovered at 350°F for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Remove from the oven and let rest for a few minutes, then serve warm.
Notes
- Check chicken internal temperature to ensure doneness.
- Use pre-pressed garlic or mince if preferred.
- Adjust pepperoncini amount for desired heat.