Greek Chicken
  • 4 boneless, skinless, chicken breasts (about 3 lbs) adjust the topping accordingly if you have more or less chicken.
  • 2 tablespoon olive oil
  • 2 lemons
  • 1/2 teaspoon dry oregano
  • 1/2 cup crumbled feta cheese
  • 1 cup grape tomatoes, quartered
  • 1 cup olives, cut in half
  • *optional fresh oregano and basil
  • S&P to taste
  1. Filet chicken.
  2. In a medium bowl combine olive oil, juice of 1 lemon, and dry oregano.
  3. Dip chicken into the mixture then put the chicken on a rack or on a sheet pan. ( or marinade it for an hour or more)
  4. Bake at 350 degrees for 20 minutes (or grill the chicken until the internal temperature reaches 165° then top the chicken on the grill or on a baking sheet and cover to just melt the cheese a bit).
  5. r top the chicken with the feta cheese, olives, and tomatoes, and bake for 10 more minutes or until chicken is fully cooked. (check with a thermometer)
  6. I love adding fresh herbs to dishes and use fresh oregano and basil on the top of the chicken and use the second lemon to squeeze over the chicken.
  7. This will go great with a salad with a lemon dressing, rice or pasta dressed in olive oil, lemon, and more oregano and salt and pepper to taste.
Recipe by Created by Diane at