Baked Chicken and Tomato Feta Casserole

Name: Baked Chicken and Tomato Feta Casserole
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces; 2 large tomatoes, diced; 1/2 cup crumbled feta cheese; 1/4 cup chopped Kalamata olives; 1/4 cup artichoke hearts, canned; 1/4 cup sun-dried tomatoes, chopped; 2 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 teaspoon dried rosemary; Salt and pepper, to taste; Optional: fresh parsley for garnish

AdvancedMediterraneanPrep: 25 minutesCook: 35 minutesServes 4

This hearty casserole is a masterpiece of Mediterranean flavors, featuring tender chicken, sweet tomatoes, and creamy feta cheese, all baked to golden perfection in a rich and tangy sauce. The combination of Kalamata olives, artichoke hearts, and sun-dried tomatoes adds a depth of flavor and texture that elevates this dish to new heights. As the casserole bakes, the aromas of oregano, thyme, and rosemary fill the kitchen, teasing the senses and building anticipation. The key to this recipe is the balance of flavors and the use of high-quality ingredients, which creates a truly unforgettable dining experience. With its comforting warmth and satisfying flavors, this dish is perfect for a chilly evening or a special occasion.

Ingredients

•1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
•2 large tomatoes, diced
•1/2 cup crumbled feta cheese
•1/4 cup chopped Kalamata olives
•1/4 cup artichoke hearts, canned
•1/4 cup sun-dried tomatoes, chopped
•2 cloves garlic, minced
•1 tablespoon olive oil
•1 teaspoon dried oregano
•1/2 teaspoon dried thyme
•1/4 teaspoon dried rosemary
•Salt and pepper, to taste
•Optional: fresh parsley for garnish

Dietary Info

Low-CarbHigh-Protein

Instructions

1
Preheat the oven to 375°F.
2
In a large bowl, whisk together olive oil, garlic, oregano, thyme, rosemary, salt, and pepper.
3
Add the chicken to the bowl, tossing to coat with the marinade.
4
In a separate bowl, combine diced tomatoes, crumbled feta cheese, chopped olives, artichoke hearts, and sun-dried tomatoes.
5
In a 9x13-inch baking dish, arrange half of the tomato mixture in the bottom of the dish.
6
Add the marinated chicken on top of the tomato mixture, then spoon the remaining tomato mixture over the chicken.
7
Cover the dish with aluminum foil and bake for 25 minutes.
8
Remove the foil and continue baking for an additional 10-15 minutes, or until the chicken is cooked through and the top is golden brown.
9
Garnish with fresh parsley, if desired.
10
Serve hot and enjoy!

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