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Loaded Apollo Chicken

ChickenCasseroleMediterranean

Time: 50 minutes

Yield: 4 servings

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About

In 3, 2, 1... blast off! Loaded Apollo Chicken is about to take you to the moon; it's that kind of out-of-this-world amazing! Take a journey into this delicious galaxy that's laden with tender, moist chicken and Greek-inspired veggies. You'll appreciate that it doesn't take rocket science to make, but still brings you infinite star-struck satisfaction! Take a leap into some Loaded Apollo Chicken... the thought of it will be orbiting around your brain until you taste it!

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Ingredients

  • 4 ounces fresh spinach
  • 2 pounds chicken breast, boneless and skinless
  • 2 teaspoons Greek seasoning, such as Cavender's® All-Purpose Greek Seasoning
  • 3 cloves garlic, pressed
  • 1 pint cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted
  • 1/2 red onion, thinly sliced
  • 1/4 cup pepperoncini peppers, sliced
  • 1/3 cup feta, crumbled
  • 1 lemon, juiced

Directions

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a 9x13-inch baking dish.

Step 3 -Lay the spinach along the bottom of the prepared baking dish.

Step 4 -Place the chicken breasts in a single layer over the top of the spinach, then sprinkle with the Greek seasoning.

Step 5 -Evenly sprinkle the garlic, the cherry tomatoes, the olives, the red onion, the pepperoncini peppers, and the feta over the top of the chicken breasts.

Step 6 -Pour the lemon juice over the top of the veggie-feta mixture.

Step 7 -Bake the chicken breasts until they reach an internal temperature of 165 degrees F, about 35-45 minutes.

Step 8 -Slice the chicken and serve with the veggies.

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