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.
Servings: 4 servings
Calories: 201kcal
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
Notes
Swap out the oregano for homemade Greek seasoning for extra flavour.
Cut the chicken ¾ of the way through to make the perfect slits.
Store any leftovers in the fridge for 3-4 days. Sprinkle some water over top then reheat in the microwave for 1-2 minutes.
Freeze this hasselback chicken for up to 3 months. Defrost in the fridge then reheat or cook as normal.
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