I threw this dish together for the first time about 3 months ago. I was in the mood for something Greek because I had just bought a block of this amazing organic Feta cheese. I was looking for something a little different and with a little more flavor than another dish I had been making for years. So, I rummaged through the fridge and the pantry, and just started pulling out everything that I thought would fit together. The final outcome was even better than I imagined it would be. It became an instant family favorite and has been in the regular rotation around here ever since.
This dish is bursting with flavor and had the most fresh and delicious taste served over spinach. When topped off with the salty and tangy flavor of the Feta, well, let’s just say that you really need to make this!
As I have said in the past, I live with some pretty picky people, who are all picky in different ways, so I am always having to figure out ways to accommodate everyone while still making amazing dinners. I finally got my husband to eat onions and peppers all the time by cutting them into very small pieces and making sure they are fully cooked and not crunchy. With this dish, you could totally skip the step where you cook those on the stove first to make sure they will be nice and softened when the dish is ready. Just cut them up, in bigger chunks and throw them right into the baking dish and let them cook for the same amount of time the chicken does. I would prefer to have mine cut into more of a wedge and not precooked, but, hey, as long as I at least get to eat them, I will make it work. So, feel free to slice them, dice them, chop them or leave them in large wedges. My husband will also not touch mushrooms, so I just add them around the edges so he doesn’t have to pick them out!
They also will not eat big chunks of garlic, so I just mince it up and cook it with the veggies. Feel free to use cloves of garlic, whole or sliced. Tonight when I made this for dinner I threw in some of this Pickled Garlic I make. I just sliced it up and threw it on top. If you love garlic, I highly suggest making this pickled version. I am completely addicted to it. I make a batch on a regular basis.
*This recipe is Gluten Free if you use a GF Greek seasoning.
**For the vegetarian version, just eliminate the chicken and add more veggies
- 1 – 2 pounds of boneless, skinless chicken breasts (depending on how many your serving)
- 1 – 1.5 cups olives, you will want a variety (I used calamata, manzanilla and black olives)
- 1 carton grape tomatoes
- 1.5 – 2 cups red, yellow and orange sweet peppers
- half of a sweet onion
- half of a red onion
- 1 large lemon
- 3/4 cup white wine (If you don’t do wine, you could use chicken broth)
- garlic cloves or minced garlic, to taste
- 2 – 3 tablespoons of capers
- mushrooms, whole or sliced (optional)
- peperoncinis, whole or sliced (optional)
- fresh spinach
- feta cheese
- salt and pepper, to taste
- Greek seasoning, to taste (I use Konrico brand, it is gluten free and contains no MSG)
- 2 tablespoons of olive oil (if your going to cook it like I have to)
Dice up all the peppers and onions.
Stir the garlic around and let it cook for a minute. Just until the flavor pops, be careful not to burn it. Then throw in the peppers and onions, season them with salt, pepper and Greek seasoning, and let them cook for about 2 minutes.
While the veggies are cooking I usually cut the grape tomatoes in half. Again, you can leave them whole if you want to. My mom cannot eat anything spicy, but the rest of us love it. So, you can add in the peperoncinis whole and leave them around the edge of the dish or put a couple in the middle, or, you can chop them up and throw them right in the mix with everything else.
I usually cut the chicken breasts in half down the middle and then cut the strips into bite sized chunks. You could leave and serve them whole if you prefer.
You are going to need a 9 x 13 baking dish for this. Basically you are just going to throw everything into the baking dish and stir it all up together. Season well with salt, pepper and Greek seasoning. I always go a little heavy on the Greek seasoning. Squeeze the juice from the whole lemon over the entire dish. (If you roll the lemon back and forth a couple of times on the counter with the palm of your hand before cutting it, it will help you get all the juice out.) Pour your wine (or chicken broth) over the top of everything. Give it another big stir to make sure that everything is well coated with the seasonings, lemon juice and wine.