Description
A warm and comforting Greek casserole featuring tender chicken, roasted veggies, and tangy feta cheese, perfect for busy weeknights or family meals.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 2 cups uncooked long-grain rice (or 1 1/2 cups orzo)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 large red bell pepper, chopped
- 1 medium zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 3 cups low-sodium chicken broth
- 2 tablespoons olive oil
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme or rosemary (optional)
- Salt and black pepper to taste
- 1 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley (optional)
- 2 tablespoons olive oil or 1 tablespoon melted butter (for drizzling)
Instructions
- Preheat your oven to 375°F (190°C). Lightly oil a 9×13-inch casserole dish.
- Pat the chicken pieces dry and season them with a pinch of salt, pepper, and half the oregano.
- In a large bowl, combine rice, chopped onion, garlic, bell pepper, zucchini, cherry tomatoes, remaining oregano, lemon juice, olive oil, and chicken broth. Stir well.
- Stir in the seasoned chicken pieces and spread everything evenly in the prepared casserole dish.
- Cover the dish tightly with foil and bake for 35 minutes.
- Remove the foil, sprinkle crumbled feta on top, and drizzle with olive oil or melted butter. Return uncovered to the oven for 10–12 minutes.
- Let the casserole rest for 5–10 minutes before serving.
Notes
Use unsalted chicken broth for better control over salt. Swap chicken breasts for thighs for extra juiciness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg