Greek Chicken Bake

This is for sure one of our favorites. We usually eat this one cold but we decided to mix it up a bit and do it baked. It was just as tasty. Easy to make and serve for a whole crowd or save for later and eat the leftovers right out of the fridge. Give it a shot and let us know your thoughts! 





Greek Chicken Bake

Yield
8 Servings
Prep Time
15 Minutes
Cook Time
25 Minutes

macros

22.5F | 34.5P | 5.75C

Ingredients

  • 2 lbs. Chicken

  • 4 Tbsp Butter

  • 2 Tbsp Juice from Pepperoncini and Kalamata olives

  • 2 Tbsp Balsamic Vinegar

  • 1 Lemon Squeezed

  • 3 C. Feta Cheese

  • 2 C. Kalamata Olives

  • 2 C. Pepperoncini

  • Cherry tomatoes optional

Directions

  1. Preheat the oven to 375 degrees
  2. Cook the chicken in the butter on the stovetop
  3. Use oil or spray on the baking dish
  4. While that is cooking, mix half of the pepperoncini, Kalamata olives, and feta cheese in the baking dish
  5. Add half of the vinegar, and juices to the baking dish
  6. Remove chicken and cut them into strip
  7. Layer the chicken into the baking dish
  8. Add the cooked beef mixture to the baking dish
  9. Add the remaining ingredients on top
  10. Bake in the oven for 25 minutes or until slightly golden
  11. Squeeze the lemon top 
  12. Allow to cool slightly, and then enjoy!



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