Name: Low Carb Baked Greek Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 teaspoons olive oil (, divided); 1 teaspoon crushed oregano; salt and pepper; 4 medium size chicken thighs or breasts ((4-6 oz. each)); 1/4 cup chopped onions; 2 garlic cloves (minced); 6 small mushrooms (sliced); 1/4 cup sun dried tomatoes (sliced); 1/3 cup feta cheese; 1 cup chopped fresh spinach ((may use frozen-cook, drain and squeeze to remove excess moisture)); 1/3 cup grated Italian cheese

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Low carb baked Greek chicken is my go to meal when I am craving an easy Mediterranean type meal. One pot meal, low carb, cheesy, diabetes friendly, Greek tasting’- everything you’ll need for a great meal for both family and guests. You may use either chicken breasts or thighs for this recipe- just be sure to adjust the cooking time as needed and check doneness with a meat thermometer. If you’d like a version of this recipe with a tex mex twist, try out my Cheesy Spinach and Rotel Stuffed Chicken Breasts.

How to make low carb baked Greek chicken:

Step 1: Sauté Greek seasoned chicken thighs or breasts until brown on each side. (The chicken will not be completely cooked.)

Step 2: Sauté green onions and mushrooms in olive oil until tender.

Step 3: Add the spinach, sun dried tomatoes and feta to the sautéed onions and mushrooms. Heat mixture, stirring occasionally.

Step 4: Add chicken back to skillet and sprinkle with Italian cheese. Place in 375° oven for 20-30 minutes until chicken is fully cooked.

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Low Carb Baked Greek Chicken

Low carb Greek seasoned chicken thighs make a delicious and healthy one pot meal. Served on a bed of mushrooms, spinach, sun dried tomatoes and feta cheese.

4.34 from 6 votes

Print Pin Rate

Course: Main Course

Cuisine: Mediterranean

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings:

Calories: 349kcal

Author: Easyhealth Living

Ingredients

2 teaspoons olive oil , divided
1 teaspoon crushed oregano
salt and pepper
4 medium size chicken thighs or breasts (4-6 oz. each)
1/4 cup chopped onions
2 garlic cloves minced
6 small mushrooms sliced
1/4 cup sun dried tomatoes sliced
1/3 cup feta cheese
1 cup chopped fresh spinach (may use frozen-cook, drain and squeeze to remove excess moisture)
1/3 cup grated Italian cheese

Instructions

Preheat oven to 375 degrees.
Heat 1 teaspoon olive oil in oven proof skillet. Season chicken thighs with salt, pepper and oregano then sauté quickly to brown on each side. Remove from skillet.
Add onions, garlic and mushrooms and cook until tender. Add in sun dried tomatoes, feta and spinach.
Sprinkle with Italian cheese.
Bake for 20-30 minutes or until done.
Let sit 5 minutes before serving to maximize flavors.

Nutrition

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