This Hasselback Greek Chicken is a low-carb recipe marinated in lemon and oregano, stuffed with colourful veggies then topped with feta.
How to make hasselback Greek chicken
- Make horizontal cuts along each chicken breast.
- Marinate the chicken for 15 minutes.
- Stuff each chicken breast with veggies.
- Bake in the oven for 30 minutes.
- Top with feta cheese and serve!
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 switch out for another fresh herb or spice like cilantro, parsley or paprika for spice.
- Salt – to taste.
- 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.
What is hasselback chicken
Hasselback chicken is delicious stuffed chicken breasts. You make horizontal cuts along each chicken breast, then fill the openings with tasty veggies, cheese and more! I've linked some of my other favourite hasselback chicken recipes below.
The hasselback chicken method
One thing you really do need to get right with hasselback chicken is making deep enough cuts.
Shallow cuts won't allow your chicken breasts to hold all the veggies, and since they're the star of the show, you need to be able to fit a bunch of them.
Don't overfill each cut, you just want one slice of each veggie in each cut.
You're also going to want to ensure that you're slicing the bell peppers and zucchini thin enough so that they can be stuffed inside the little cuts in the chicken. I tried to get 1/4-inch thickness on all the veggies and then stuffed them in there.
Don't worry if some of them are sticking out of the chicken a bit, as long as they are tucked inside and aren't falling out you're good to go!
Greek chicken marinade
For this Baked Hasselback Greek Chicken, I basically just used the basic Greek chicken marinade that I keep on hand for busy weeknights. It's so easy to throw together and uses mostly pantry staples so you don't have to worry about making a last minute trip to the store or anything.
It's basically just a mix of olive oil, lemon juice, minced garlic (fresh or the jarred kind works), oregano and a pinch of salt.
Easy right?! I swear, you'll be using this Greek chicken marinade on everything!
And I feel like you could also probably switch out the oregano for another fresh herb or spice like chili powder, paprika, cilantro or parsley. Sooooo basic but so good!
Storing and reheating
You can store leftover chicken breasts in the fridge up to 3-4 days. Sprinkle some water overtop to help the chicken retain its moisture and then reheat for 2 minutes in the microwave.
Freezing this recipe
You can freeze this Greek hasselback chicken cooked or raw for up to three months, which makes it a great option for meal prep. Wrap it in plastic wrap and aluminum foil then put it in a Ziploc freezer bag or store it in an airtight glass meal prep container. When you're ready to reheat, let it defrost in the fridge overnight before baking it in the oven.
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More hasselback chicken recipes
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.
- And of course I get all my free-range chicken breasts from Butcher Box.
Greek Hasselback Chicken {Low-Carb}
Ingredients
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 4 cloves garlic, minced
- 1 tbsp oregano
- 1 tsp salt
- 4 medium-sized chicken breasts
- 1/2 each red and yellow peppers, thinly sliced
- 1/2 zucchini, thin slices cut in half
- 2 tbsp feta cheese, crumbled
Instructions
- Preheat oven to 425 F. Make horizontal cuts across each chicken breast and place in a small oven-safe dish.
- Add olive oil, lemon juice, garlic, oregano and salt, tossing chicken breasts to coat. Marinate 15 minutes.
- Meanwhile, prepare veggies. Stuff in each chicken breast (you can do so while chicken is still marinating) and then bake for 30 minutes in the oven or until chicken is fully cooked.
- Remove from oven, top with feta cheese then serve with oven fries, baby potatoes, salad or some other sort of side dish and enjoy!
Comments & Reviews
Georgia says
This looks really good. I am going to try it this week. I like the. comment that suggested putting some feta in before baking and sprinkling more on after it comes out of the oven.
Mark says
Wonderful dish, I served mine over brown rice and I leave the salt out. I use no salt in all of my cooking and baking. Anyways I added Feta to mine prior to baking it and then sprinkled a little Feta on it when I serve it. Great dish, Thank you.
Taylor Stinson says
So happy you enjoyed Mark 🙂