Greek Chicken Recipe

Boneless, skinless chicken breast with customizable vegetable options.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Greek

Servings Serving

Ingredients

1 cup Greek or Italian vinaigrette dressing
1 8 ounces boneless skinless chicken breast, sliced into 1” cubes
½ small zucchini sliced in ¼” slices
1/2 small yellow squash sliced in ¼” slices
1 cup cauliflower cut into chunks
½ small ear of corn cut into 1” pieces
¼ cup green onion chopped into 1” pieces
¼ cup cherry tomatoes
6 pitted kalamata olives
2 tablespoons crumbled feta cheese or other cheese of choice
1 tablespoon fresh parsley chopped
Salt and Pepper to taste

Instructions

Preheat oven to 425°F (220°C).
Place chicken and half of the marinade in a zippered bag and place in the refrigerator to marinate for 20 minutes.
Spread vegetables on a sheet pan and toss with remaining dressing. Bake for 15 minutes.
Arrange the marinated chicken around the vegetables on the same sheet pan.
Bake the chicken and vegetables together for another 10 minutes.
Remove sheet pan from the oven and sprinkle with kalamata olives and cheese.
Place under the broiler for 4-6 minutes or until the chicken reaches an internal temperature of 165°F and the cheese is melted and browned.
Remove the pan from the oven and sprinkle with chopped parsley before serving.
Serve over rice or pasta

Notes

This recipe is in our cookbook, “Cooking for One – Not an Army,” along with other favorite recipes. It’s made for one, but you can easily double this recipe for company or leftovers! If you didn’t get a copy yet, our book is on Amazon right here!

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Keyword chicken, cooking for one

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