Description
A delicious one-pan Greek Chicken Bake that is made with real ingredients & perfect for feeding the family on busy weeknights!
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1/4 cup extra virgin olive oil (sub avocado oil), divided
- kosher salt and ground black pepper
- 1 cup cherry tomatoes
- 3/4 –1 cup artichoke hearts (for Whole30, double check ingredients)
- 1 cup olives (I used a Mediterranean mix of green and kalamata olives)
- 6 small baby potatoes, cut in half or quarters
- 6 whole garlic cloves
- optional: any Greek seasoning
Instructions
- Prep: Preheat oven to 350 degrees F.
- Season Chicken: Place chicken breasts in a baking dish. Pour about 2 tablespoons olive oil over each one and use your hands to rub down and ensure they are fully covered. Season with salt, pepper and any Greek seasoning (if using).
- Add Other Ingredients: Place tomatoes, artichoke hearts, olives, potatoes and garlic cloves around the chicken. Drizzle those with a bit more olive oil and just a sprinkle of salt and Greek seasoning (if using).
- Bake: Move the whole pan to the preheated oven to bake for 30-40 minutes or until chicken has an internal temp of 165 degrees F (use meat thermometer). If chicken has not reached an internal temp of 165, continue cooking for 5-10 minute increments until fully cooked.
- Serve: Enjoy immediately.
Notes
- Potatoes: Be sure to use smaller potatoes, so they cook through in the timeframe given. If you only have large russet potatoes, make sure to cut them down into very small chunks!
- Storage: leftovers can be kept in an airtight container in the fridge for 4-5 days.
Nutrition
- Serving Size: 6oz
- Calories: 201
- Sugar: 1.5 g
- Sodium: 152.4 mg
- Fat: 9.7 g
- Carbohydrates: 14.6 g
- Fiber: 3.1 g
- Protein: 14.8 g
- Cholesterol: 41.4 mg