Low-Carb Greek Chicken Casserole Recipe
This easy Low-Carb Greek Chicken Casserole recipe is super easy to make and loaded with artichoke hearts, roasted peppers, kalamata olives and Zucchini. It's perfect for a busy weeknight dinner.
Servings: 8
Calories: 404kcal
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 9x13 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
Calories: 404kcal | Carbohydrates: 5g | Protein: 21g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 63mg | Sodium: 985mg | Potassium: 435mg | Fiber: 2g | Sugar: 1g | Vitamin A: 800IU | Vitamin C: 23mg | Calcium: 113mg | Iron: 3mg