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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 122.6
  • Total Fat: 3.0 g
  • Cholesterol: 10.2 mg
  • Sodium: 915.9 mg
  • Total Carbs: 17.7 g
  • Dietary Fiber: 4.8 g
  • Protein: 7.7 g

View full nutritional breakdown of Light Greek Chicken Casserole calories by ingredient
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Light Greek Chicken Casserole

Submitted by: DEBBEV

Introduction








This easy one-dish meal is prepared and cooked in only one pot, saving you space and cleanup. You can decrease the sodium by using less anchovy paste or by replacing it with the olives.







This easy one-dish meal is prepared and cooked in only one pot, saving you space and cleanup. You can decrease the sodium by using less anchovy paste or by replacing it with the olives.

Number of Servings: 6

Ingredients




    1 tablespoon olive oil
    2 cups chopped onion (about 1 large)
    2 tablespoons dried thyme
    1 to 2 teaspoons black pepper
    10 garlic cloves, minced
    6 cups (1/2-inch) cubed red potato (about 2 pounds)
    2 cups (1-inch) cut green beans (about 1/2 pound)
    1/4 cup water
    2 tablespoons anchovy paste or finely chopped olives
    2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
    8 skinned, boned chicken thighs (about 1 pound)
    1/2 cup (2 ounces) crumbled feta cheese

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Directions

Preheat oven to 375°.

Heat olive oil in a large Dutch oven over medium heat. Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic; sauté 1 minute. Increase heat to medium-high. Add polenta mixture, bake 8 minutes or until polenta begins to brown. Stir in green beans, water, chopped olive, and tomatoes. Remove mixture from heat. Nestle chicken breasts into polenta mixture. Top with feta cheese. Cover and bake at 375° for 45 minutes.

Yield: 4 servings (serving size: 2 thighs and 2 cups polenta mixture)


Number of Servings: 6

Recipe submitted by SparkPeople user AMINIME.






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