Greek Oven Baked Chicken Breast
Simple and easy to make Greek-style chicken breasts baked to perfection with tomatoes, olives, and feta cheese.
Prep Time10 minutes mins
Cook Time20 minutes mins
marinate1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Main Course
Cuisine: Greek
Diet: Gluten Free
Servings: 4
- 1/4 cup olive oil
- 1 medium lemon juiced
- zest of 1 medium lemon
- 1 tsp dried oregano
- 1 tsp garlic powder
- 2 tbsp minced fresh basil parsley, or oregano
- 2 lb chicken breast boneless and skinless
- kosher salt and pepper to taste
- 1 cup chopped grape or cherry tomatoes
- 1/2 cup sliced Kalamata olives
- 1/2 cup crumbled Feta cheese
- 1 small red onion chopped
Preheat the oven to 350F.
In a small bowl whisk the oil, lemon juice, zest, seasonings, and basil or herbs of choice.
Season the chicken with salt and pepper on both sides and place in a medium oven-safe dish.
Pour over the prepared greek-style dressing. If time allows, you can marinate the chicken for 1 hour, or overnight, keeping it in the oven dish. (Just before roasting, allow it to sit for 30 minutes over the counter to get to room temp!)
Bake for 25-35 minutes
Once the chicken is done (an internal thermometer inserted into each reads 165F), remove it from the oven. Allow it to sit for 5 minutes, then chop into large chunks and place back into the dish.
Top with tomatoes, olives, onions, and feta.
Serve immediately.
- Skip feta cheese to reduce fat content and caloriesÂ
- Use boneless and skinless chicken thighs instead of chicken breast.
- any oil would work but we prefer using avocado or olive oil
Calories: 481kcal | Carbohydrates: 9g | Protein: 52g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1323mg | Potassium: 1035mg | Fiber: 2g | Sugar: 4g | Vitamin A: 463IU | Vitamin C: 28mg | Calcium: 141mg | Iron: 2mg