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Spread of Low Carb One Pan Greek Baked Chicken Dinner with Tzatziki Sauce
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Low Carb One Pan Greek Baked Chicken Dinner with Tzatziki Sauce

For all the Chicken Souvlaki lovers, my Low Carb One Pan Greek Baked Chicken Dinner with Tzatziki Sauce is easy to whip up and won’t leave you with a sink full of dishes! It’s as healthy as it is delicious, and makes a great weeknight dinner.
Course Main Course
Cuisine Greek
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 people
Calories 401kcal

Ingredients

Greek Baked Chicken:

  • 1 lb boneless, skinless chicken breast, cut into 2-inch strips
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic minced
  • 2 teaspoons minced fresh oregano or 1 teaspoon dried oregano
  • 2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, plus a couple more sprigs
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium zucchini sliced
  • 1 red bell pepper chopped
  • 1 medium onion chopped
  • 1/2 of an organic lemon sliced
  • 1/4 cup black olives
  • 4 oz feta cheese, cut into cubes

Tzatziki:

  • 3/4 cup Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons minced fresh dill or 1 teaspoon dried dill
  • 1 clove garlic crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 small cucumber grated or diced small
  • 1 oz feta cheese, crumbled

Instructions

  • For the Greek Baked Chicken, combine the chicken, lemon juice, olive oil, garlic, oregano, rosemary, salt, and black pepper in a zip-top plastic bag. Refrigerate 15 minutes so the chicken can marinate (or up to 2 days). While the chicken marinates, chop the vegetables.
  • Preheat the oven to 400F. Toss the chicken together with all remaining ingredients for the baked chicken. Spread everything out in a 9 by 13-inch baking dish. Bake until the chicken is fully cooked and the vegetables are tender, about 30 minutes, tossing once halfway through.
  • For the Tzatziki, stir together everything in a medium bowl and refrigerate until using (can be made and stored in the fridge up to 3 days ahead).

Notes

Net Carbs: 11g per serving (1/4 of recipe)

Nutrition

Serving: 0.25of recipe | Calories: 401kcal | Carbohydrates: 14g | Protein: 35g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 1264mg | Potassium: 900mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1375IU | Vitamin C: 70mg | Calcium: 270mg | Iron: 1.6mg