Greek Style Chicken Recipe

The Greek Style Chicken is yet another delicious recipe from Skinny Kitchen, which just happens to be my new favorite skinny recipe site. We had this for dinner the other night and the family loved it.  The left-overs make a healthy brown bag lunch and warmed up beautifully the next day.

Greek Chicken

Ingredients for Roasted Potatoes:
1 pound mini red potatoes or small red potatoes cut in fours
¾ tablespoon olive oil
Salt and fresh ground pepper

Ingredients to Marinate Chicken:
1½ pounds chicken breast tenders, boneless, skinless
2 fresh lemons
Salt and fresh ground pepper

Ingredients for Greek Salad Salsa:
2 cups grape or sugar plum tomatoes
1½ cup cucumber, peeled and chopped
1 orange or yellow bell pepper, trimmed and chopped
½ cup scallions, chopped, use white and green part
⅓ cup Lite Caesar Dressing or Light Caesar Vinaigrette
2 tablespoon lemon juice
¼ teaspoon dried oregano

Ingredients for Topping:
⅓ cup fat-free feta cheese
8 Kalamata olives, sliced


1. Preheat oven to 450 degrees.

2. Place potatoes on a baking sheet.  Drizzle olive oil all over potatoes and toss to coat.  Sprinkle with a little salt and pepper.  Bake in oven for about 25-30 minutes until soft and browned.  Remove from oven, cover with foil to keep warm and set aside.

3. While potatoes are roasting, place chicken tenders in a bowl.  Squeeze the juice of 2 lemons all over the chicken.  Sprinkle with a little salt and pepper.  Place in the refrigerator to marinate for 15 minutes and up to 2 hours.

4. Place all salsa ingredients in a bowl and toss with dressing, lemon juice and oregano.  Refrigerate until ready to serve.

5. In a large nonstick pan, heat 1 teaspoon oil.  Add chicken and cook about 3 minutes on each side over medium-high heat until completely cooked through.

6. Add the chicken to a large serving plate.  Place the roasted potatoes all around.  Top with Greek salad salsa.  Sprinkle all over the top with feta cheese and olives.

7. If you don’t plan to serve this dish all at once, only toss in dressing the portion you’ll use and store the leftovers separately in the refrigerator.  Toss the remaining Greek salsa when ready to serve the next day.


Makes 5 servings (each serving about 2½ cups)
1 serving = 288 calories, 6g fat, 32g protein, 26g carbs, 3g fiber, 614mg sodium, 5g sugar

Greek Style Chicken is Greek salad turned into an entire meal.  I made a small, fruited side salad to go with it.

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  1. Wow you did a fantastic job with my recipe. I love the photo!
    Thank you sooo much for sharing it. I’m so delighted you enjoyed it!
    With my very best wishes,