Baked Greek Chicken Recipe
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
192 kcal
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Course
Main Course
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Cuisine
Greek
Baked Greek Chicken Recipe
Description
This Baked Greek Chicken uses lemon zest and juice combined with olive oil, garlic cloves, and Greek seasoning to infuse the chicken tenders with citrusy and herbal notes. Cooking atop a layer of onions and olives allows the chicken juices to mingle with these flavorful ingredients. Spreading hummus over the chicken before baking adds creaminess and moisture.
By adding tomatoes mid-bake with balsamic vinegar, the dish gains brightness and slight acidity, balancing the richness of hummus and chicken. The garlic tucked under the chicken prevents burning while infusing subtle flavor. The final topping of crumbled feta and serving with spinach and pita creates a complete Mediterranean-style meal.
Leftovers store well in the refrigerator for a few days and can be frozen for longer preservation. Reheating in the oven preserves texture better than microwaving, which may reduce crispiness.
Ingredients
- 2 lemon plural
- 1 tablespoon olive oil
- 1 red onion cut into thick slices
- 1/3 c. kalamata olives pitted
- 2 to 3 chicken breast large
- salt
- black 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 tomatoes cherry or grape
- 1 tbsp. balsamic vinegar
- feta cheese crumbled, for topping
- spinach for serving
- 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
- Store leftovers in airtight containers in the refrigerator for up to 3-4 days.
- For longer storage, freeze portions up to 2-3 months; thaw in the refrigerator overnight before reheating.
- Reheat frozen leftovers in the oven at 350°F (176°C) to maintain texture; microwave reheating is faster but may soften the chicken exterior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 192kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 48mg | 16% |
| Sodium | 378mg | 16% |
| Potassium | 581mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 40mg | 44% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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