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Home » Recipes » Baked Hasselback Greek Chicken

Baked Hasselback Greek Chicken

5/29/20

Gluten-Free
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This Hasselback Greek Chicken is baked in a lemon-oregano marinade, stuffed with bell peppers & zucchini then topped with feta – it's SO delicious!

Baked Hasselback Greek Chicken

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Ingredients in Greek chicken

Say hello to colour and good vibes with this Baked Hasselback Greek Chicken!

Here's what you need to make it:

  • olive oil, lemon juice, garlic, oregano & salt
  • chicken breasts
  • red and yellow peppers, thinly sliced
  • zucchini, thin slices cut in half
  • feta cheese, crumbled

How to make hasselback Greek chicken

Here's how to make this delicious stuffed chicken:

  1. Make horizontal cuts across each chicken breast and place in a small oven-safe dish.
  2. Marinate chicken with olive oil, lemon juice, garlic, oregano and salt, tossing chicken breasts to coat. Marinate 15 minutes.
  3. While waiting for chicken to marinate, slice bell peppers and zucchini super thinly. Stuff in each chicken breast (you can do so while chicken is still marinating) and then bake for 30 minutes until chicken is fully cooked.
  4. Remove from oven, top with feta cheese then serve with a side dish and enjoy!

Baked Hasselback Greek Chicken

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!

Baked Hasselback Greek Chicken

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!

Baked Hasselback Greek Chicken

Ingredient substitutions

There are a number of substitutions you can make with this recipe. Here's what I suggest:

Chicken – Though they may be harder to stuff, you can try using boneless, skinless chicken thighs instead of the breasts.

Veggies – I like the bell pepper and zucchini combo best (feel free to use any colour bell pepper), but you can use other Greek-inspired veggies/toppings such as kalamata olives, red onion or artichokes. Really, any veggie you can thinly slice will work here.

Oregano – If you have fresh oregano on hand, it really brings a new level of flavour to these chicken breasts.

Feta cheese – You can use any type of crumbly cheese such as cotija cheese or goat cheese instead of feta.

Side dish ideas

You can serve up just about any side dish with this chicken. Here are some ideas:

  • Oven fries
  • Potato wedges or roasted potatoes
  • Roasted veggies such as broccoli or cauliflower
  • Cauliflower rice or regular rice
  • Garlic bread
  • Greek salad

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.

Baked Hasselback Greek Chicken

More hasselback chicken recipes

  • Hasselback fajita stuffed chicken
  • Hasselback caprese chicken
  • Hasselback jalapeno popper chicken

Tools to make this recipe

  • 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

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Baked Hasselback Greek Chicken

Baked Hasselback Greek Chicken

This Hasselback Greek Chicken is baked in a lemon-oregano marinade, stuffed with bell peppers & zucchini then topped with feta - it's SO delicious!
4.5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Greek
Keyword: greek chicken, hasselback chicken
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 201kcal
Author: Taylor Stinson

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!

Video

Nutrition

Calories: 201kcal | Carbohydrates: 4g | Protein: 26g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 80mg | Sodium: 811mg | Potassium: 562mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1072IU | Vitamin C: 47mg | Calcium: 71mg | Iron: 1mg

This Hasselback Greek Chicken is baked in a lemon-oregano marinade, stuffed with bell peppers & zucchini then topped with feta - it's SO delicious! #hasselback #greekchicken This Hasselback Greek Chicken is baked in a lemon-oregano marinade, stuffed with bell peppers & zucchini then topped with feta - it's SO delicious! #hasselback #greekchicken This Hasselback Greek Chicken is baked in a lemon-oregano marinade, stuffed with bell peppers & zucchini then topped with feta - it's SO delicious! #hasselback #greekchicken This Hasselback Greek Chicken is baked in a lemon-oregano marinade, stuffed with bell peppers & zucchini then topped with feta - it's SO delicious! #hasselback #greekchicken

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About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Mark says

    January 4, 2020 at 22:45

    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.

    Reply
    • Taylor Stinson says

      January 5, 2020 at 10:57

      So happy you enjoyed Mark 🙂

      Reply
  2. Georgia says

    April 11, 2020 at 15:35

    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.

    Reply

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