Best 3 Greek Inspired Chicken Vegetable Bake Recipes

Are you craving a delectable and wholesome dinner that blends the vibrant flavors of Greek cuisine with the goodness of fresh vegetables? Look no further than the Greek-inspired chicken vegetable bake. This enticing dish is an explosion of Mediterranean flavors, featuring succulent chicken tenderly cooked alongside an array of colorful vegetables, all bathed in a tantalizing sauce that will tantalize your taste buds. Embark on a culinary journey to the heart of Greece as we explore the secrets behind creating the perfect Greek-inspired chicken vegetable bake, promising a delightful feast that will transport your senses to the sun-kissed shores of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

GREEK CHICKEN BAKE

Greek Chicken Bake image

As soon as the weather turns cold, I know it's time to pull out this go-to recipe. I assemble it in the morning, then put it in the oven before dinner. -Kelly Maxwell, Plainfield, Illinois

Provided by Taste of Home

Categories Dinner

Time 1h20m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

3 tablespoons olive oil, divided
1 medium onion, chopped
7 garlic cloves, minced
2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
3/4 teaspoon pepper, divided
2 pounds red potatoes, cut into 1/2-inch cubes
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups cut fresh green beans (1-inch pieces)
2 tablespoons finely chopped ripe olives
8 bone-in chicken thighs (about 3 pounds), skin removed
1/2 teaspoon salt
1/2 cup crumbled feta cheese
Minced fresh parsley
Hot cooked orzo pasta, optional

Steps:

Preheat oven to 375°. In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic, thyme, rosemary and 1/2 teaspoon pepper; cook 1 minute longer. Remove from pan., In same pan, heat remaining oil over medium heat. Add potatoes; cook and stir until potatoes are lightly browned. Return onion mixture to pan; stir in tomatoes, green beans and olives. Cook 1 minute longer., Transfer to a greased 13x9-in. baking dish. Sprinkle chicken with salt and remaining pepper; place over top of potato mixture. Bake, covered, 40 minutes. Bake, uncovered, 10-15 minutes longer or until a thermometer reads 170°-175°. Sprinkle with feta and parsley. If desired, serve with orzo. To Make Ahead: Can be made a few hours in advance. Cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.

Nutrition Facts : Calories 352 calories, Fat 16g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 312mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.

CHICKEN WITH GREEK-STYLE VEGETABLES

Chicken with Greek-Style Vegetables image

Grilled chicken with vegetables, topped with Greek salad dressing. The chicken cooks well in grill pans or panini makers, because it is cut into pita-sized pieces.

Provided by teenxxchef

Categories World Cuisine Recipes European Greek

Time 44m

Yield 4

Number Of Ingredients 15

Ingredients

⅔ cup olive oil
3 tablespoons lemon juice, divided
3 tablespoons water
2 teaspoons Italian seasoning
4 teaspoons lemon zest, divided
½ teaspoon oregano
salt and ground black pepper to taste
3 large tomatoes, seeded and thinly sliced
1 large English cucumber, thinly sliced
2 green bell pepper, cut into rings
½ small red onion, thinly sliced
¼ cup artichoke hearts, drained and chopped
2 cloves garlic, pressed
4 pita bread rounds
4 chicken breasts, cut into bite-size pieces

Steps:

Preheat grill for medium heat and lightly oil the grate.
Combine olive oil, 2 tablespoons lemon juice, water, 2 teaspoons Italian seasoning, 1 teaspoon lemon zest, oregano, salt, and pepper in a bowl.
Place cucumber, green pepper, red onion, artichoke hearts, and garlic in a large bowl. Toss salad to distribute evenly. Cut each pita bread round into 4 to 5 slices.
Toast pita bread on the preheated grill until slight grill marks appear, about 4 minutes.
Place chicken in a grill pan and coat with the remaining 1 tablespoon lemon juice, 1 tablespoon lemon zest, salt, and pepper. Transfer the pan to the grill.
Grill the chicken until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Arrange chicken, salad, and pita bread on a serving plate and enjoy sandwich-style or as individual components.

Nutrition Facts : Calories 641.5 calories, Carbohydrate 41.9 g, Cholesterol 64.6 mg, Fat 39.9 g, Fiber 5 g, Protein 30.7 g, SaturatedFat 6 g, Sodium 385.8 mg, Sugar 7.6 g

GREEK INSPIRED CHICKEN & VEGETABLE BAKE

Greek Inspired Chicken & Vegetable Bake image

Excellent for using up leftover roast or rotisserie chicken, with enough vegetables that it's great for you and tastes fantastic too. Invented on-the-fly one night after a roast chicken, but I think it would still taste great just made with pre-cooked chicken breast. Suitable for low-carbohydrate diets (Atkins).

Provided by KiwiWorkingMum

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

500 g roasted chicken meat
350 g sweet potatoes or 350 g kumara
350 g pumpkin or 350 g buttercup squash
200 g fresh spinach
1/2 brown onion
1/2 cup mild cheese
100 g feta cheese
300 ml fresh cream
1/2 cup homemade chicken stock
2 tablespoons coarse grain mustard
2 teaspoons garlic
50 g pine nuts
1 dash salt & pepper

Steps:

Peel the sweet potato and pumpkin and slice into 1/4 inch thick slices. Cook (boil or roast) until just soft. Drain, chop roughly and set aside.
Quickly cook the spinach down until just wilted. Set aside.
Toast the pine nuts under a grill (broiler) or in a frypan until brown all over, being careful not to burn. Set aside.
Slice the feta cheese, and grate the mild cheese.
Take the chicken meat off the carcase and break into bite size pieces.
Set oven to 180°C.
In a frypan, saute the onions (diced) in the chicken stock. As the onions approach being cooked (translucent) add the chicken, mustard, garlic, salt & pepper and heat through, then slowly add the cream, stirring frequently until the cream is at a light boil. Simmer, still stirring, for approx 5 minutes.
Add the pinenuts and the mild cheese and stir through.
In a lasagne or deep casserole dish, layer in thirds in the following order - spinach, pumpkin mix, chicken mix, feta slices, then repeat until the three layers have been achieved.
Bake for 15 minutes.

Nutrition Facts : Calories 1394.5, Fat 118.2, SaturatedFat 65.8, Cholesterol 483.2, Sodium 769.2, Carbohydrate 37, Fiber 4.8, Sugar 7.5, Protein 51.9

Tips:

When choosing chicken breasts, opt for boneless, skinless ones to reduce preparation time and make the dish healthier.
For a crispier chicken crust, pat the chicken breasts dry before seasoning and searing.
Don't overcrowd the pan when searing the chicken; this will prevent it from cooking evenly.
Use a variety of vegetables for a more colorful and flavorful dish. Some good options include bell peppers, zucchini, squash, carrots, and broccoli.
To save time, you can use pre-cut vegetables or frozen vegetables that have been thawed.
Season the vegetables generously with salt, pepper, and herbs. This will help them to caramelize and develop flavor in the oven.
Don't be afraid to experiment with different herbs and spices. Some good options for this dish include oregano, thyme, rosemary, paprika, and cumin.
Serve the chicken and vegetable bake with a side of rice, pasta, or bread to soak up all the delicious juices.

Conclusion:

This Greek-inspired chicken and vegetable bake is a flavorful, healthy, and easy-to-make dish that is perfect for a weeknight meal. It is packed with tender chicken, colorful vegetables, and a delicious sauce. With a little planning and preparation, you can have this dish on the table in under an hour. So next time you are looking for a quick and easy meal that is sure to please everyone at the table, give this Greek-inspired chicken and vegetable bake a try.