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Greek Chicken with potatoes, mushrooms, & olives

Greek Chicken

Who doesn’t love Greek food? I know I definitely do. It’s been freezing here in Chicago this month and I thought why not whip up one of my favorite comfort foods. This meal is healthy, hearty, and full of flavor. Just wait until you try it. Between the oregano, lemon, and olives; you will be in Mediterranean heaven! By the way, this can easily be made keto friendly if you omit the potatoes 🙂

Servings: 4 people

Total Time: approx. 1 hour

Chicken Ingredients

3 boneless, skinless chicken breasts filleted in half

1 tbsp paprika

1/2 a lemon’s juice

1 tbsp garlic powder

1 tbsp onion powder

2 tbsp dried oregano

Salt & pepper to taste

2 tbsp olive oil


Marinade the chicken in the above seasonings for a good hour. If you don’t have the time, it’s fine.

In a skillet, pour the olive oil. On medium to high heat, sear the chicken for 3 minutes on each side.

Set the chicken aside.

Preheat oven to 350 F.

Veggie Ingredients

1/4 cup chopped fresh dill

1/2 a lemon’s juice

1/3 cup diced kalamata olives

3 red potatoes cubed

2 small onions sliced

4 garlic cloves minced

8 oz. of fresh sliced mushrooms

Salt & pepper to taste

1 tsp paprika

1 tsp garlic powder

1 tsp dried oregano

1 tsp onion powder

1/4 cup veggie or chicken stock

1/2 a lemon’s juice

2 tbsp olive oil


In the same skillet, add more olive oil then saute the potatoes with the above seasonings and dill. Saute for 10 minutes to get a good crust and until the potatoes are halfway cooked. Set aside in desired baking dish.

In the same pan, add a little bit more oil then saute the mushrooms, onions, and garlic with salt and pepper for about 5-7 minutes. Then add the kalamata olives, stock, and fresh lemon juice. Saute for another 3 minutes or so.

Add this mixture into the potatoes and stir together in the baking dish.

Cushion the already seared chicken into the pan on top of all this.

Bake covered in the oven for 25 minutes or more depending on the thickness of your chicken. Check on it by slicing through the thickest part. If it is completely white, it is cooked through.

Enjoy this dish garnished with feta cheese and some quinoa, rice, or cauliflower rice for low carb option on the side.

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  1. Made this over the weekend and my entire family LOVED it!!!! It will now be on our dinner rotation!

  2. Great flavours. My teen sons loved it. I was out of dill, so substituted parsley and it still tasted fabulous. Will absolutely make again but next time I’ll pop the potatoes in the microwave to half cook as some were still hard after only 25 mins in the oven. Great recipe. Thanks!

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