Greek Inspired Baked Chicken With Feta
Salty, savory and full of fresh flavors! This Greek inspired baked chicken with feta, olives and veggies is an easy weeknight meal.
Servings: 6
Ingredients
- 1.5 lb boneless skinless chicken thighs (about 8 thighs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon dried oregano divided
- 2 teaspoon Dijon mustard
- 3 cups cherry tomatoes
- 3 cups chopped vegetables of choice (I like asparagus, zucchini, or bell peppers)
- 2 tablespoon olive oil
- 3 cloves garlic pressed
- ½ cup feta cheese crumbled
- ¼ cup sliced kalamata olives
- 1 lemon sliced
- Fresh basil for garnish optional
- 1.5 cups dry orzo
Garlic Yogurt Sauce
- 1 cup Plain Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice (about ½ a lemon)
- 1 clove garlic pressed
- ½ teaspoon salt
- 1 tablespoon water to thin
Instructions
- Preheat oven to 400℉.
- Prep the chicken by whisking together the dijon, salt, pepper and 2 teaspoon of the oregano. Coat the chicken thighs in the spice blend and set aside.
- In a 9x13 inch oven safe dish, add the cherry tomatoes and chopped vegetables. Drizzle with olive oil, and sprinkle with the remainder of the dried oregano and pressed garlic. Mix everything together using tongs until the vegetables are well coated in the spices and olive oil.
- Add the feta cheese and olives, and mix again. Arrange the chicken thighs amongst the vegetables, ensuring everything is in a single layer within the dish. Gently press lemon slices evenly throughout the dish.
- Bake for about 35-40 minutes or until the chicken is fully cooked through (the internal temperature of the chicken should be 170F).
- While the chicken is cooking, prepare orzo according to package instructions. Make the garlic yogurt sauce by whisking together yogurt, olive oil. lemon juice, garlic, salt and water until smooth.
- Once baked, garnish with fresh basil, a dollop of garlic yogurt sauce and serve with your carbohydrate of choice.
Notes
*I have included an estimation of the nutrition information for this recipe below. However, always remember a recipe is so much more than just nutritional content and these numbers do not need to dictate your food choices. Please don't forget that both your body and soul need nourishment! The owner of this website is not liable for this estimation.
*orzo can be replaced with 2 cups of white rice, brown rice or quinoa if desired.
Nutrition
Serving: 2cups | Calories: 345kcal | Carbohydrates: 21g | Protein: 31g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 121mg | Sodium: 995mg | Potassium: 752mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5123IU | Vitamin C: 38mg | Calcium: 180mg | Iron: 3mg
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