Greek baked chicken with tomatoes and feta
Lemon-oregano chicken baked with blistered cherry tomatoes, olives and red onion, then showered with salty feta.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $3.80 a serving
- 440 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 lemon, zested and juiced
- 3 cloves garlic, minced
- 1½ lb chicken breasts, sliced into thin cutlets
- 10 oz cherry tomatoes
- ⅓ cup Kalamata olives, halved
- ½ red onion, thinly sliced
- 4 oz feta cheese
- 2 tbsp fresh dill, chopped (optional)
- 2 pita bread, warmed (optional)
From your pantry
- 3 tbsp olive oil
- 2 tsp dried oregano
- 1 tsp salt
- ¼ tsp black pepper
Each serving has about 440 calories, 44 g protein, 10 g carbs and 25 g fat, and costs about $3.80 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No lemons? Limes work.
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
- No Kalamata olives? Black olives work.
- No red onions? White onions or yellow onions work.
- No feta cheese? Goat cheese works.
- No pita bread? Flour tortillas work.
Steps
Tap an underlined word for a quick explanation.
the oven to 400°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the oil, lemon and juice, garlic, oregano, salt and pepper together.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Zest. Zest is the thin, colored outer layer of citrus peel, rubbed off on the smallest holes of a grater. It holds the fruit’s fragrant oils, so it adds bright flavor without the sourness of juice.
How you’ll know: You see bright flecks and smell citrus right away; stop when you reach the white layer, which is bitter.
Lay the chicken cutlets in a 9x13-inch baking dish and wash your hands and board.
Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Scatter the tomatoes, olives and onion around the chicken and pour the lemon dressing over everything.
20 minutes.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 20 min
the feta over the top and 5 to 8 minutes more, until the tomatoes are blistered and the thickest cutlet reads 165°F.
Crumble. Crumbling means breaking food into small, rough bits with your fingers or a spoon, like feta or ground meat in the pan. Small bits spread through the dish, so there’s some in every bite.
How you’ll know: The pieces are small and uneven, about pea-size, with no big clumps left.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Timer: 6 min 30 sec
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
Scatter the dill and serve with warm pita for the juices.
Dolly’s tip: The lemony juices in the dish are the best part. Don’t leave them behind.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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