Ingredients
Scale
- 3 cups boneless skinless chicken breast, cut into bite-size pieces
- 1 can artichoke hearts, drained
- 1 cup roasted red peppers, drained
- 1 cup kalamata olives, halved
- 1/4 cup onions, chopped
- 1 zucchini, halved and sliced
- ½ cup olive oil
- ¼ cup red wine vinegar
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano leaves
- ¼ teaspoon black pepper
- 1 teaspoon fresh parsley, chopped (optional)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°F.
- Prepare a 9×13 casserole dish with nonstick cooking spray.
- Mix dressing ingredients in a small bowl.
- Place chicken in a zip-top bag, add half the dressing, and marinate for 20 minutes (or refrigerate overnight).
- Transfer chicken to casserole dish.
- Top with onions, peppers, artichokes, and olives. Pour remaining dressing over everything and toss.
- Sprinkle mozzarella cheese on top.
- Bake for 45 minutes until chicken is cooked through.
- Garnish with fresh parsley. Serve with a green salad or cauliflower rice.
Notes
- You can use cooked chicken or store-bought rotisserie chicken.
- For a fresh kick, use fresh oregano.
- Store leftovers in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 306
- Sugar: 2 g
- Sodium: 445 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 52 mg