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Low Carb Greek Chicken

This recipe is really good. My family ate it all, so I didn’t get to have it for leftovers. Bummer! It is another quick recipe that can be made on a busy night, You could even prep the chicken ahead and let it marinate for hours or a day or two. If you follow the trim healthy mama way of eating this would fit in as an s meal.

This is a really refreshing recipe. Perfect for summer, but would be nice in the winter as well. You can grill, bake, or pan fry the chicken. I didn’t want to stand in the heat and grill it so I used my stove top. I haven’t been turning my oven on a whole lot lately but used it for this recipe, however I think you could use a skillet for the whole thing, make these into hobo packs, or even the crockpot. I wish I would have planned farther ahead and used my crockpot instead of my oven.

I used my recipe for my tzatziki sauce from my Greek meatball recipe for a dressing for my salad. It was the perfect compliment for my salad. I hope you make it love it as much as we did.

Low Carb Greek Chicken

Ingredients

  • 2 Lb Chicken Breasts cut into pieces
  • 6 oz Can Black olives, drained and cut in half
  • 4 oz Feta Cheese Crumbles
  • 14.5 oz Canned Tomatoes, drained
  • 2 T Olive Oil
  • 1 t Salt
  • 1/2 t Pepper
  • 2 t Dried Oregano
  • 1 t Dried Parsley
  • 1 t Onion Powder
  • 1 t Garlic Powder

Instructions

  • Put you cut chicken in a bowl or baggie.
  • Mix all of the seasonings together in a small bowl.
  • Drizzle the chicken with olive oil and all of the seasonings. Toss to coat.
  • Cook your chicken with your preferred method. If you will be baking it like I did, you don't want to cook the chicken all the way or it will become dry.
  • Put your chicken in a 9X13 pan. Top with the tomatoes, olives and feta cheese. Sprinkle lightly on top all of the seasonings that you coated the chicken with.
  • Bake at 350 degrees for 15-20 minutes, until it is hot and your chicken is cooked.
  • Serve with your choice of side.

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