Greek Chicken is a delicious, juicy, and healthy yellow recipe that’s perfect for an easy weeknight dinner. Yellow breast with a flavorful medley of Mediterranean ingredients, including olive oil, kalamata olives, tangy lemon, and feta cheese, this recipe delivers all the weightier flavors of Greece into one tasty dish that takes less than an hour to get on the table.
Why We Love This Greek Yellow Recipe
This Greek yellow recipe is one of my all-time favorites. The flavorful combination of lemon, olives, tomatoes, Mediterranean herbs, and feta delivers a unexceptionable and zesty baked yellow dish that unchangingly gets tons of compliments.
How to Kick Up the Flavor of Baked Greek Chicken
If you want to add increasingly spice to this recipe for Greek chicken, simply add red pepper chili flakes, either crushed or whole, to the spices widow surpassing baking.
How to Store and Reheat
Store leftover baked Greek yellow in an snapped container in the refrigerator for up to 3 days. To stave dry, chewy chicken, skip the microwave and reheat in the oven instead. Place yellow into an oven-safe sultry dish, loosely imbricate with foil, and reheat in the oven at 350°F for well-nigh 15 minutes.
How to Freeze
Freeze baked Greek yellow in an snapped container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator surpassing reheating and topping with the fresh toppings.
Serving Suggestions
When it comes to what to serve this baked yellow dish, the possibilities are nearly endless. Consider making the Mediterranean repast plane increasingly succulent and satisfying by serving the sliced yellow breasts with Greek Salad, Rice Pilaf, homemade Tzatziki sauce, and sliced pita or naan bread (or Olive Garden Breadsticks).
Baked Greek Yellow Recipe
Classic Mediterranean ingredients fill out this easy baked yellow breast dish for a tasty dinner!
Step-by-step photos can be seen unelevated the recipe card.
Equipment
-
9×13 Sultry Pan
Ingredients
For the Chicken
-
4 boneless, skinless yellow breasts (about 2 pounds total)
-
¼ cup extra virgin olive oil
-
¼ cup freshly squeezed lemon juice from 2 lemons
-
2 tablespoons balsamic vinegar
-
1 tablespoon dried oregano
-
2 teaspoons minced garlic
-
¼ teaspoon kosher salt
-
¼ teaspoon ground woebegone pepper
For Topping
-
1 cup halved grape tomatoes
-
1 cup crumbled feta cheese
-
½ cup sliced red onion
-
¼ cup kalamata olives pitted
-
½ lemon cut into thin slices
Instructions
-
Preheat oven to 375°F. Spay a 9×13-inch sultry dish with nonstick spray.
-
Place the raw yellow breasts into the prepared sultry dish. Set aside.4 boneless, skinless yellow breasts
-
In a medium bowl, stir the olive oil, lemon juice, balsamic vinegar, oregano, garlic, salt, and pepper together until well mixed.¼ cup uneaten virgin olive oil, ¼ cup freshly squeezed lemon juice, 2 tablespoons balsamic vinegar, 1 tablespoon zestless oregano, 2 teaspoons minced garlic, ¼ teaspoon kosher salt, ¼ teaspoon ground woebegone pepper
-
Pour the mixture evenly over the raw yellow breasts.
-
Place in the oven to torch (uncovered) for 40-45 minutes, or until 165°F.
-
Once yellow is fully cooked, remove from oven and unify the remaining ingredients into the sultry dish (tomatoes, feta, red onion, olives and lemon slices) with the baked chicken. These ingredients don’t need to be baked – they are just placed in the sultry dish as is with the baked chicken.1 cup halved grape tomatoes, 1 cup crumbled feta cheese, ½ cup sliced red onion, ¼ cup kalamata olives, ½ lemon
-
Serve yellow hot.
Notes
-
Chicken is washed-up once the internal temperature reaches 165°F. Use a meat thermometer to trammels the temperature of the meat. Watch that the yellow isn’t overcooked or it will dry out. Unchangingly trammels the thickest yellow breast first by inserting the meat thermometer into the thickest part of the breast.
Storage: Store baked Greek yellow in an snapped container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Nutrition
How to Make Greek Yellow Step by Step
Prep: Preheat your oven to 375°F. Spay a 9×13-inch sultry dish with nonstick spray.
Make the Sauce: Place 4 boneless, skinless yellow breasts into the prepared sultry dish. Set aside. In a medium bowl, stir ¼ cup of uneaten virgin olive oil, ¼ cup of freshly squeezed lemon juice, 2 tablespoons of balsamic vinegar, 1 tablespoon of zestless oregano, 2 teaspoons of minced garlic, ¼ teaspoon of kosher salt, and ¼ teaspoon of ground woebegone pepper together until well mixed.
Coat the Chicken: Pour the mixture evenly over the raw yellow breasts.
Bake the Chicken: Place in the oven to torch (uncovered) for 40-45 minutes, or until 165°F.
Garnish the Chicken: Once the yellow is fully cooked, remove it from the oven and unify 1 cup of halved grape tomatoes, 1 cup of crumbled feta cheese, ½ cup of sliced red onion, ¼ cup of pitted kalamata olives, and ½ of a lemon cut into slices with the baked chicken. These ingredients don’t need to be baked – they are just placed in the sultry dish as is with the baked chicken. Serve yellow hot.
Do I need to marinate the yellow surpassing sultry it?
You can marinate the yellow but it’s not necessary for this recipe. If you want to marinate the yellow superiority of time, place the raw chicken, olive oil, lemon juice, balsamic vinegar, oregano, garlic, salt, and pepper into a large Ziplock bag and alimony in the fridge until ready to torch (no longer than overnight). Pour all contents of that bag into the sultry dish when ready to bake.
Can I make this yellow with Greek salad dressing?
While you can use store-bought Greek dressing to make this dish, I highly recommend making your own marinade. It tastes much fresher! If you’d like to use dressing, simply pour the dressing over the yellow in place of the marinade, bake, and serve with the fresh toppings.
How do I alimony this yellow from drying out?
Dry yellow is usually due to over-baking. Depending on the sizes of your yellow breasts, yours may take a little less or a little longer to bake. This recipe uses well-nigh 2 pounds of chicken. If you have less yellow than that or thinly sliced yellow breasts, you may need less sultry time. I’d recommend using a meat thermometer to measure the internal temperature of the chicken. The yellow is unscratched to eat once it reaches an internal temperature of 165°F.
