Go Back
+ servings

Healthy Baked Greek Chicken and Vegetables

Print Pin
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
Servings: 5
Calories: 456kcal
Author: Organize Yourself Skinny


  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 garlic cloves grated
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1.5 lbs skinless boneless chicken breast
  • 1 medium red onion sliced
  • 1 pint cherry tomatoes halved
  • 1 14-ounce can artichoke hearts, drained
  • feta cheese
  • greek olives


  • In a mason jar or bowl mix together the olive oil, red wine vinegar, dijon mustard, garlic, oregano, basil, onion powder, salt, and pepper.
  • Place the chicken in a container and pour half of the marinade over the chicken. Cover the chicken and refrigerate for an hour or overnight.
  • Place the vegetables in another bowl and pour the rest of the marinade over top. Cover the vegetables and refrigerate for an hour or overnight.
  • Preheat oven to 375 degrees.
  • Place chicken and vegetables on a sheet pan coated with cooking spray. Bake for 30 minutes or until chicken is no longer pink and juices run clear. Internal temperature should be 165 degrees.
  • Serve hot or cold. Sprinkle 1 tablespoon feta cheese and 2 olives on each serving.


Sugar: 4
**Keep in mind with the nutritional information that you discard leftover marinade so you don't use all the marinade which would make the calories and fat lower than what's shown. I figured the nutritional information with all the ingredients just so you know.
Make -ahead Instructions
The chicken and vegetables can be placed in the marinade 2-3 days ahead of time. Recipe can be cooked ahead of time and stored in the refrigerator for up to 4-5 days.


Serving: 1g | Calories: 456kcal | Carbohydrates: 8g | Protein: 42g | Fat: 28g | Saturated Fat: 5g | Fiber: 2g