Greek-inspired Chicken Recipe

Greek-inspired Chicken with Peppers and Feta is a simple chicken dish.

Cooked in a rich and slightly spicy tomato sauce with onions, peppers and tomatoes, finished off with olives and Feta cheese.

Greek food, in my opinion, is just so, so good. I could quite easily eat a pile of Feta cheese to myself.

Greek-Inspired Chicken with Peppers and Feta

Kalamata olives would be fantastic but sadly I didn't have any.

Even if I do say so myself, 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. Once cooked pour a glass of wine and serve with Greek salad and nice fresh bread.

My love of Greek food came when we first visited Greece, years ago. We've been many times since and the Greek islands are just so beautiful. I'm not sure which is my favourite but the Greek island of Thassos is certainly up there. 

Moussaka is just delicious. Usually, it's made with minced lamb but you can make a vegetable moussaka if you prefer and it's still yummy. Served with a nice Greek salad and I'm in food heaven. 

A simple greek salad consists of cucumber, tomatoes, onions, olives and of course feta cheese, a sprinkling of oregano and a drizzle of olive oil. I once made a Greek-style salad with potatoes to make it more of a meal in itself.

Anyway, on with the recipe for my Greek-inspired Chicken with Peppers and Feta!


Greek,chicken,peppers,feta,recipe
main,dinner,chicken,Greek
Yield: 2
Author: Jan Bennett
Greek-Inspired Chicken with Peppers and Feta

Greek-Inspired Chicken with Peppers and Feta

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!
Prep time: 10 MCook time: 1 hourTotal time: 1 H & 10 M

Ingredients:

  • 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

Instructions:

  1. Preheat your oven to 180C/350F or Gas 4
  2. In a large frying pan heat up a couple of tablespoons of olive oil. 
  3. Throw in the peppers and onion and cook over medium heat, stirring now and then till soft but not coloured.
  4. Now add another small amount of oil if you need it, and add the diced chicken and garlic.
  5. 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.
  6. Add the tomato puree and stir for a minute or two otherwise, it will taste bitter.
  7. Now add the chicken stock, tin of tomatoes including the juice, oregano and chilli flakes along with a good pinch of black pepper.
  8. 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.
  9. Cook covered in the oven for about 40 minutes - check after 15 minutes that it isn't boiling or the chicken will be tough.
  10. 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.
  11. You can also throw in a teaspoon of sugar if you think it needs it. 
  12. Remove from the oven and serve, top with crumbled Feta and the chopped parsley.
  13. Pour a glass of wine and serve with Greek salad and nice fresh crusty bread.
Created using The Recipes Generator

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Jan