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!
Servings: 4 servings
- 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
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!
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