This Low-Carb Greek Chicken Casserole recipe is easy to make and loaded with chicken, artichoke hearts, roasted red peppers, kalamata olives, and zucchini.
Since it’s so easy to make, it’ s THE perfect meal for a busy weeknight when you have a list of other things to get done.
I wasn’t kidding when I said this mediterranean casserole recipe is super easy! You simply mix it up and pop it into the oven to let it do its thing.
I love making this easy recipe on busy nights when my to-do list for the night seems endless because it’s one of those meals you can mix up and then move on to other things while it cooks in the oven.
Once it has finished baking, you have a mouthwatering meal you can’t resist! The chicken comes out juicy and tender and the flavors are to die for! But, wait! Did I mention cheese? Cheese makes everything better, right?
While we use mozzarella cheese in this recipe, feel free to add in some feta cheese to give it even more Greek flavor.
Oh my goodness wait! I am missing the very best part! If you are on a low-carb diet, no worries! This yummy recipe is LOW-CARB! So, go ahead and enjoy with absolutely NO guilt about that pesky thing called a diet 🙂
Love Greek flavors?
If so, then, be sure and check out our other yummy Greek recipes too! While they may not be low-carb, they are certainly delicious and flavorful!
Greek Inspired Grilled Cheese Recipe with Spinach and Feta: This recipe incorporates feta and spinach into a delicious lunch or easy dinner.
Greek Omelet Recipe with Spinach, Peppers and Feta: This yummy omelet has a Greek flair with the addition of feta cheese and spinach. It’s a brunch favorite around here!
Hearty Avocado and Turkey Salad with Greek Dressing: This hearty salad skips the lettuce and gives you a protein-filled meal that will leave you feeling full and satisfied.
Low-Carb Greek Chicken Casserole
Ingredients:
3 cups boneless, skinless chicken breast cut into bite-size pieces
1 can artichoke hearts, drained
1 cup roasted red peppers, drained
1 cup kalamata olives, halved
1 zucchini, ends removed, halved, and sliced in 1-inch pieces
For the dressing:
½ cup olive oil
¼ cup red wine vinegar
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon dried oregano leaves
1 cup shredded mozzarella cheese
How to make this delicious Low-Carb Greek Chicken Casserole:
Preheat the oven to 350 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.
In a small bowl or jar, mix together the ingredients for the dressing.
Place the chicken in a gallon zip-top freezer bag. Add half of the dressing and mix with the chicken
Let the chicken rest in the refrigerator at least 20 minutes or up to overnight.
Transfer the chicken to the casserole dish.
Over the chicken, place the vegetables and olives.
Pour the remaining dressing over the top. Toss the vegetables with the chicken to coat evenly.
Top the casserole with mozzarella cheese.
Bake for 45 minutes or until the chicken is done.
Serve and enjoy!
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More Chicken Casseroles You’ll Love
Low-Carb Greek Chicken Casserole Recipe
Ingredients
- 3 cups boneless skinless chicken breast cut into bite-size pieces
- 1 can artichoke hearts drained
- 1 cup roasted red peppers drained
- 1 cup kalamata olives halved
- 1 zucchini ends removed, halved, and sliced in 1-inch pieces
For the dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano leaves
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees. Prepare a 9×13 casserole dish with nonstick cooking spray.
- In a small bowl or jar, mix together the ingredients for the dressing.
- Place the chicken in a gallon zip-top freezer bag. Add half of the dressing and mix with the chicken.
- Let the chicken rest in the refrigerator at least 20 minutes or up to overnight.
- Transfer the chicken to the casserole dish.
- Over the chicken, place the vegetables and olives.
- Pour the remaining dressing over the top. Toss the vegetables with the chicken to coat evenly.
- Top the casserole with mozzarella cheese.
- Bake for 45 minutes or until the chicken is done.
Nutrition
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susan hartman says
Thank you for the recipe. Just printed it for later this week!