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Nutrition Facts
Serving Size 1 (751g) Recipe makes 4 servings The following items or measurements are not included below: reduced-fat feta cheese
Calories 490
Calories from Fat 94		(19%)
Amount Per Serving		%DV
	Total Fat 10.4g	16%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 4.7g
	Polyunsaturated Fat 2.1g
	Trans Fat 0.2g
Cholesterol 114mg		38%
Sodium 642mg		26%
Potassium 2172mg		62%
Total Carbohydrate 66.3g		22%
	Dietary Fiber 11.4g	45%
	Sugars 14.4g
Protein 35.8g		71%
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Greek Chicken Casserole

Recipe #142317 | 1½ hours | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: justcallmetoni
Oct 23, 2005

As we head towards the last weeks of the Zaar World Tour, I've been looking for Greek dishes that I plan to make in the near future. Lots of garlic and other good spices, this looks like a certain winner to me. As a one dish meal, it works well as a midweek meal and be suitable for reheating leftovers. If you omit the feta, this dish is suitable for the WW Core Program or you can easily count the points.

SERVES 4 (change servings and units)

Ingredients

1 tablespoon olive oil
2 cups chopped onions (about 1 large)
2 tablespoons dried thyme
1-2 teaspoon black pepper
10 garlic cloves, minced
6 cups red potatoes, unpeeled cut into 1/2 inch cubes (about 2 pounds)
2 1/2 cups green beans, cut into 1 inch pieces (about 1/2 pound)
1/4 cup water
3 tablespoons finely chopped olives
2 (14 1/2 ounce) cans diced tomatoes, undrained (try and use a low sodium variety as the olives add quite a bit of sodium)
8 boneless skinless chicken thighs (about 1 pound)
1/2 cup crumbled reduced-fat feta cheese

Directions

1
Preheat oven to 375°.
2
Heat olive oil in a large Dutch oven over medium heat.
3
Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic and sauté 1 minute. Increase heat to medium-high. Add potatoes and sauté an additional 8 minutes or until potato begins to brown. Stir in green beans, water, olive, and tomatoes.
4
Remove vegetable mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese.
5
Cover and bake at 375° for 45 minutes.

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Featured Reviews for This Recipe

From: NurseJaney

On Dec 1, 2007

In our never-ending search for something "else" to do with chicken — this was a winner ! I was preparing 2 boneless, skinless breasts for the 2 of us, and "sort of" halved the other ingredients. Used 1 large onion, 1 large golden potato, peeled and chopped; 1 can cut green beans - drained; 1 can diced tomatoes; almost 1 small can chopped black olives (tasteless on their own), and about 10 halved kalamatas. I cut 2 BIG chicken breasts in half, and used about 1/2 cup crumbled feta (full fat!) This made a lovely one dish meal! The chicken was done and moist, and all the veggy flavors had blended, and made a tasty side. DH is not usually enthusiastic of my Zaar efforts, but with his mouth full — said "we can do this again. — and for company, we could add ----", and off he went on the gourmet presentation. Thanks, Toni, for sharing a tasty treat.

1 person found this review helpful

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From: WeBees

On Nov 15, 2007

This was a really good one dish meal. Different, filling and healthy. I'll make it again for sure since picky husband actually ate it and liked it too.

1 person found this review helpful

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From: MarraMamba

On Oct 23, 2007

I really enjoyed this, I did marinade the chicken first in garlic, thyme, oregano and lemon juice for a half hour.

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From: Chabear01

On Sep 21, 2006

Toni I made this up using skinless boneless chicken breast as that is what I had in the house. I diced the breasts into 1 inch pieces and mixed into the potato vegetable mixture. The chicken was moist, and the flavor of this dish was well worth the little bit of work to make it. Thank you so much for another great recipe.

2 people found this review helpful

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