Baked Greek Chicken
Olives, tomatoes, onions, artichokes and chicken all combine to create an easy and flavorful weeknight dish.
Ingredients
- 1½ lb chicken thighs, cut into strips
- 2 tomatoes, seeded and cut into ⅛ths
- 1 can artichoke hearts, drained
- 1 red onion cut into ⅛ths
- 3 C fresh baby spinach
- 1/4 C kalamata olives, pitted
- 2 tsp Greek Seasoning I prefer Cavender's
- 3 tbsp olive oil
- 2 tbsp crumbled feta
Instructions
- Preheat the oven to 375 degrees.
- Spread the chicken out in the bottom of a 9" x 13" baking dish. Drizzle with 1 tbsp of the olive oil, and sprinkle with salt and pepper.
- Spread the spinach over the top of the chicken.
- In a bowl combine the artichoke hearts, tomatoes, onion, Kalamata olives, Greek seasoning, and 2 tbsp olive oil. Stir gently until mixed well. Spread the contents of the bowl including all the juices left in the bowl on the top of the spinach. Sprinkle with the crumbled feta cheese.
- Bake in the oven for 40 minutes.
- Shop the Ingredients Here: Baked Greek Chicken