Greek-Inspired Chicken with Peppers and Feta

Greek food in my opinion is just so, so good. I could quite easily eat a pile of Feta cheese to myself. This is a simple dish of chicken cooked in a rich and slightly spicy tomato sauce with onions, peppers and tomatoes, finished off with olives and Feta cheese. Kalamata olives would be fantastic but I didn't have any.

 Chicken with Peppers and Feta

Even if I do say so myself (and considering this was one of my make it up as I go along dishes) it turned out to be something quite delicious. Serve with hunks of nice fresh bread and a Greek salad and you have a perfect meal.

 Chicken with Peppers and Feta

Once cooked pour a glass of wine and serve with Greek salad and nice fresh bread.

Yield: 2

Greek-Inspired Chicken with Peppers and Feta

Top Tip!

You could probably add another chicken fillet, leave the rest of the recipe alone and serve 4 if you were having salad and bread - we are just plain greedy!

Serve with nice crusty bread to serve and a Greek salad.


olive oil
1 red bell pepper - halved, deseeded and sliced
1 yellow bell pepper - halved, deseeded and sliced
1 large onion - peeled and sliced
2 cloves garlic - peeled and finely chopped
2 skinless chicken breast fillets - diced into bite sized pieces
1 tablespoon tomato puree
1 x 400g tin cherry tomatoes - be sure to get good quality ones or your sauce will be watery (I like Tesco Finest)
half of a Knorr chicken stock cube diluted in just 50 ml water - OXO are not the same in taste
a good pinch of dried Oregano
a good pinch of dried chilli flakes
sea salt and black pepper to season
a small handful of pitted black olives
100g Feta - crumbled
flat leaf parsley - leaves only and roughly chopped


Preheat your oven to 180C/350F or Gas 4

In a large frying pan heat up a couple of glugs of olive oil.  Throw in the peppers and onion and cook over a medium heat, stirring now and then till soft but not coloured.

Now add another small glug of oil if you need it and add the diced chicken and garlic.

Continue to cook, stirring well so the chicken turns white on all sides. We're not looking for it to get cooked through yet it will do that in a bit.

Add the tomato puree and stir for a minute or two otherwise it will taste bitter - then add the chicken stock, tin of tomatoes including the juice, oregano and chilli flakes along with a good pinch of black pepper.

Give it all another stir bring to almost boiling point before transferring everything to a casserole dish then pop on a lid and put it into your preheated the oven.

Cook covered in the oven for about 40 minutes - check after 15 minutes that it isn't boiling or the chicken will be tough.

About 5 minutes before the end, check on the chicken to see that it's cooked through and if so add in the olives and check the seasoning - it may need a pinch of salt.

You can also throw in a teaspoon of sugar if you think it needs it. Remove from the oven and serve, top with crumbled Feta and the chopped parsley.

Pour a glass of wine and serve with Greek salad and nice fresh crusty bread.
Created using The Recipes Generator

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