This Easy Low-Carb Greek Chicken Bake is loaded with everyone’s favorite Greek flavors and it’s absolutely delicious, so I hope you don’t mind turning on the oven for a short while! Use Oven Dinners for more tasty ideas like this one.

And I’m betting that this easy chicken bake with Greek flavors is going to be a recipe a lot of you will like as well! Kara and I first made this without the peperoncini, and it was certainly good, but we both felt the addition of some spicy Greek peperoncini really kicked it up a notch when we tried it that way!

INGREDIENTS:

• 4 very large boneless, skinless chicken breasts
• 2 tsp. olive oil
• 2 tsp. Greek Seasoning (see notes)
• 1/2 cup cherry tomato halves
• 1/2 cup chopped or sliced Kalamata olives (or use black olives if you prefer)
• 1/2 cup sliced Greek peperoncini peppers (see notes)
• 3/4 cup crumbled Feta Cheese (use more or less to taste)
• fresh-ground black pepper to taste

DIRECTIONS:

1. Preheat oven to 375F/190C.
2. Trim four large chicken breasts, removing any fatty or undesirable parts. Rub chicken on both sides with Greek Seasoning (affiliate link).
3. Heat olive oil in frying pan over medium high heat, then add chicken breasts and cook about 2 minutes on first side, until it’s starting to barely brown.
4. Turn chicken over and cook a few minutes on the other side. (Don’t cook too long at this point or the chicken will be overdone by the time it bakes.)
5. Remove chicken to cutting board and let cool a minute or two until it’s cool enough to handle.
6. Then cut each chicken breast lengthwise into 3-4 strips.
7. Spray an 8?x13? or 9?x12? casserole dish with non-stick spray and arrange chicken breasts going crosswise in the dish.
8. While chicken cooks and is cooling a bit, drain olives and slice, slice cherry tomatoes in half, removed seeds from peperoncini and slice (see notes), and crumble the Feta.
9. Sprinkle tomatoes, olives, and peperoncini over the chicken strips and crumble Feta over the top.
10. Season to taste with fresh-ground black pepper.
11. Bake 25 minutes or until chicken is hot and cheese is starting to melt. (I used an Instant Read Meat Thermometer (affiliate link) to make sure the chicken had reached a safe-cooking temperature of 165F/75C.)