Greek Hasselback Chicken {Low-Carb}

This Greek Hasselback Chicken is a low-carb recipe marinated in lemon and oregano, stuffed with colourful veggies then topped with feta.

Baked to juicy perfection and finished with creamy, tangy feta, this easy recipe brings all the best Mediterranean flavours to your table with minimal effort.

Why you’ll love this recipe

• Low-carb and protein-packed: Perfect for a healthy weeknight dinner or meal prep. This dish is filling without being heavy.
• Big Mediterranean flavour: With zesty lemon, oregano, feta and fresh veggies, every bite is bursting with Greek-inspired taste.

Ingredients and substitutions

• Olive oil – or any other neutral cooking oil like avocado, canola or grapeseed oil.
• Lemon juice – freshly squeezed or bottled. Lime juice would work but has a slightly different taste.
• Garlic – I like using fresh garlic cloves, but jarred minced garlic or garlic salt can be used in a pinch.
• Oregano – you can use homemade Greek seasoning instead for some extra flavour.
• Red onion – swap to shallots or leeks for milder options or white onions for lighter colours.
• Chicken breasts – you could also try boneless skinless chicken thighs, but they’ll be harder to stuff.
• Red and yellow peppers – any other colour bell pepper would work.
• Zucchini – or whatever veggies you want like olives, red onion or artichoke.
• Feta cheese – goat cheese or cotija cheese would also work, but feta is the traditional Greek option.
• French fries – sweet potato fries, zucchini fries, parsnip fries or baked carrot chips are great subs. 

How to make hasselback Greek chicken

Step 1: Prep the chicken.

Cut slits across chicken breasts and place in a baking dish.

Step 2: Marinate the chicken.

Toss chicken with olive oil, lemon juice, garlic, oregano and salt.

Step 3: Stuff veggies and cook.

Stuff each chicken breast with veggies and bake in the oven.

Step 4: Top with feta and serve!

Top with feta cheese and serve with fries.

Frequently asked questions

How do I prevent the chicken from drying out?

Don’t skip the marinade. It helps keep the chicken juicy. Also, avoid over-baking! Check for doneness around 20 minutes using a meat thermometer (165°F/74°C internal temp).

Can I grill this instead of baking?

Grilling is possible, but be sure to place the stuffed chicken on foil or a grill pan to avoid losing fillings.

Can I use store-bought Greek dressing instead of the marinade?

Yes, in a pinch you can use a quality Greek dressing, but homemade marinade offers a fresher taste.

What to serve with this chicken dish

This dish is packed with Mediterranean flavour, so it pairs beautifully with light and fresh sides! Here are some easy ideas:

• Greek chickpea salad
• Quinoa salad
• Baked potatoes
• Roasted vegetables

How to store and reheat

Make-ahead: Marinate and stuff the chicken up to 1 day in advance and store covered in the fridge until ready to bake.

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm in the microwave for 1–2 minutes or in the oven until heated through.

Freeze & reheat from frozen: Freeze cooked chicken for up to 3 months. Defrost overnight in the fridge and reheat as normal.

Meal prep tools

• You’ll need a good knife set to get some good cuts in your chicken breasts.
• Get your square glass meal prep bowls here.
• **Get my full list of tools here**