Description
This Baked Greek Chicken recipe combines succulent bite-sized pieces of chicken breast with Mediterranean staples like artichoke hearts, roasted red peppers, and kalamata olives, all marinated in a flavorful homemade dressing. Topped with melted mozzarella cheese and fresh parsley, this dish is perfect for a healthy, satisfying meal that brings the vibrant flavors of Greece to your dinner table.
Ingredients
Units
Scale
Chicken and Vegetables
- 3 cups boneless skinless chicken breast, cut into bite-size pieces
- 1 can artichoke hearts, drained
- 1 cup roasted red peppers, drained
- 1 cup kalamata olives, halved
- 1/4 cup onions, chopped
- 1 zucchini, ends removed, halved, and sliced into 1-inch pieces
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano leaves
- 1/4 teaspoon black pepper
- 1 teaspoon fresh parsley (optional), chopped
Topping
- 1 cup shredded mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the casserole.
- Prepare Casserole Dish: Lightly spray a 9×13-inch casserole dish with nonstick cooking spray to prevent sticking and for easy cleanup.
- Make Dressing: In a small bowl or jar, combine olive oil, red wine vinegar, salt, garlic powder, dried oregano leaves, black pepper, and chopped fresh parsley (if using). Stir or shake well to emulsify the dressing.
- Marinate Chicken: Place the bite-sized chicken pieces into a gallon-sized zip-top freezer bag. Pour half of the prepared dressing over the chicken. Seal the bag and mix thoroughly to coat the chicken evenly. Allow the chicken to marinate for at least 20 minutes on the countertop or up to overnight in the refrigerator for deeper flavor.
- Assemble Casserole: Transfer the marinated chicken from the bag into the prepared casserole dish. Evenly sprinkle chopped onions, roasted red peppers, artichoke hearts, and halved kalamata olives over the chicken.
- Add Remaining Dressing: Pour the remaining dressing evenly over the vegetables and chicken in the casserole. Gently toss the mixture in the dish to coat all ingredients thoroughly.
- Add Zucchini and Cheese: Distribute the sliced zucchini pieces over the casserole and top everything with a layer of shredded mozzarella cheese.
- Bake: Place the casserole dish in the preheated oven and bake for 45 minutes, or until the chicken is cooked through and the cheese is bubbly and lightly golden.
- Garnish and Serve: Remove the dish from the oven and sprinkle with fresh chopped parsley if desired. Serve warm alongside a simple green salad or cauliflower rice for a complete meal.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- If you prefer a lower-fat option, substitute mozzarella cheese with part-skim or omit cheese entirely.
- This dish can be prepared in advance and refrigerated, then baked just before serving.
- Feel free to add other Mediterranean vegetables like cherry tomatoes or eggplant to the casserole.
- To keep the recipe gluten-free, ensure all ingredients, especially canned ones, have no gluten additives.
