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Baked Greek Chicken Breasts
These Baked Greek Chicken Breasts will transport you straight to the Mediterranean. The best part about this recipe is that it's simple and requires minimal effort. The boneless chicken breasts are marinated in a delicious mixture of Greek seasoning, olive oil, salt, and chopped garlic and then baked with extra veg. It's an excellent option for a quick and easy dinner, but also impressive enough to serve to guests.
Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 340 kcal
Course:
Main Course
Cuisine:
Greek
Ingredients
For the marinade
- 2 chicken breasts
- ¼ cup olive oil
- 2 tablespoon Greek seasoning (see note 1)
- 4 cloves garlic , chopped (see note 2)
- 1 teaspoon salt
To bake
- 1 cup cherry tomatoes (see note 3)
- ⅓ cup kalamata olives (see note 4)
- ½ red onion , sliced
- ½ cup feta cheese , crumbled
- 1 tablespoon fresh oregano leaves
Instructions
For the chicken
- Lay your chicken breasts flat on the chopping board and pat dry with kitchen paper.2 chicken breasts
- Use a large sharp knife, keeping the knife parallel to the chopping board cut sideways through the breast.
- Repeat with the second chicken breast.
Cup of Yum
Prepare the marinade
- Mix the olive oil, Greek seasoning, chopped garlic, and salt in a non-metallic bowl.¼ cup / 60 ml olive oil2 tbsp Greek seasoning4 cloves garlic1 tsp salt
- Add the chicken breast fillets and let them marinate for at least 30 minutes and up to 48 hours.
- Remember to remove the chicken from the refrigerator for at least 30 minutes before cooking.
To cook
- Preheat the oven to 450°F/230ºC
- Place the chicken in a cast iron or metal baking ovenproof dish (see note 5) and pour over the marinade.
- Bake the chicken for 15-18 minutes.
- Remove the chicken from the oven, and add the halved tomato, olives, and sliced onion. Return the dish to the oven for 2 minutes.1 cup / 150 g cherry tomatoes⅓ cup kalamata olives½ red onion
- Remove from the oven and add the feta and oregano, then serve.½ cup / 60 g feta cheese1 tbsp fresh oregano leaves
Notes
- You can buy this in larger grocery stores or make your own. This is my recipe for Greek seasoning.
- The recipe says 4 cloves of garlic, but like I always say, you should measure garlic with your heart, so feel free to add more.
- Use any small tomatoes that are ripe and tasty. You can also replace them with diced large tomatoes.
- These have a meaty texture and aren't too salty. But you can use any available black olives.
- Because of the high temperature, I recommend a cast iron or metal baking dish. Glass dishes (like Pyrex) are only recommended up to 425ºF/220ºC.
Nutrition Information
Calories
340kcal
(17%)
Carbohydrates
7g
(2%)
Protein
28g
(56%)
Fat
23g
(35%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
0.01g
Cholesterol
89mg
(30%)
Sodium
622mg
(26%)
Potassium
581mg
(17%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
387IU
(8%)
Vitamin C
12mg
(13%)
Calcium
159mg
(16%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 340
% Daily Value*
| Calories | 340kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 28g | 56% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 89mg | 30% |
| Sodium | 622mg | 26% |
| Potassium | 581mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 387IU | 8% |
| Vitamin C | 12mg | 13% |
| Calcium | 159mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.