Greek Chicken with Tomatoes, Artichokes and Feta

Greek Chicken with Tomatoes, Artichokes and Feta

0
Reynolds(R) 0

"Chunks of chicken, grape tomatoes, marinated artichoke hearts, feta cheese, and olives are baked with Greek seasoning for this easy Mediterranean-inspired dish."

Ingredients 36 m {{adjustedServings}} servings 292 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 292 kcal
  • 15%
  • Fat:
  • 14.2 g
  • 22%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 1000 mg
  • 40%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F. Place Reynolds(R) Oven Bag in 13x9x2-inch baking pan.
  2. Add tomatoes to oven bag and squeeze bag to break open tomatoes.
  3. Add chicken, artichokes, feta, olives, flour and Greek seasoning to bag. Turn bag several times to mix ingredients; arrange ingredients in an even layer in bag.
  4. Close bag with nylon tie. Cut six 1/2-inch slits in top. Tuck ends of bag into pan.
  5. Bake 18 to 20 minutes or until chicken reaches 170 degrees F. on thermometer. Carefully cut open bag; stir. Add Basil Chiffonade to garnish servings.
Tips & Tricks
Greek Penne and Chicken

See how to make Greek chicken with feta cheese and artichokes.

Greek Chicken Pasta

See how to make Greek-style pasta with chicken and artichokes.

Footnotes

  • REYNOLDS(R) OVEN BAGS TIPS:
  • We tested with Cavender's(R) Greek seasoning, Cento(R) Marinated Artichoke Hearts and Athenos(R) Crumbled Feta Cheese with Tomato & Basil.
  • If Greek seasoning does not contain salt and pepper, add salt and pepper to taste.
  • Chiffonade is a cutting technique that can be used for any flat leafy food: Stack several basil leaves in a pile and roll the pile lengthwise into a tight cigar shape. Use a sharp knife and slice across the rolled basil. The closer together the slices the thinner the strips will be.
  • Make Greek Chicken Salad with half the recipe: Add 1 1/2 cups cooked orzo, 1/2 cup crumbled feta, 1/2 cup vinaigrette dressing and basil chiffonade to two servings of leftovers. Serve warm or cold.
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