Ingredients
Scale
- 2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups cooked rice (or orzo for a change of pace)
- 1/4 cup fresh parsley, chopped
- 1 lemon, sliced for garnish
Feel free to substitute or add your favorite vegetables, such as zucchini or eggplant, to make this dish your own. If you’re out of Kalamata olives, any black olives will work just as well.
Instructions
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the chicken cubes and cook until lightly browned, about 5-7 minutes. Remove the chicken and set aside.
- In the same skillet, add the onions and garlic, sautéing until fragrant and translucent, about 3 minutes.
- Add the bell peppers and cherry tomatoes, cooking for another 5 minutes until they start to soften.
- Stir in the Kalamata olives and half of the crumbled feta cheese, along with the oregano and thyme. Season with salt and pepper to taste.
- Combine the cooked rice and chicken with the vegetable mixture in the skillet, ensuring everything is evenly mixed.
- Transfer the mixture to a greased casserole dish, spreading it out evenly.
- Sprinkle the remaining feta cheese over the top.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbling, and the top is slightly golden.
- Garnish with fresh parsley and lemon slices before serving.
Cooking this Greek Chicken Casserole always brings me back to those Sunday afternoons with family, where the aroma of a home-cooked meal filled the house with comfort and love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International