In 3, 2, 1… blast off! Loaded Apollo Chicken is about to take you to the moon; it’s that kind of out-of-this-world amazing! Take a journey into this delicious galaxy that’s laden with tender, moist chicken and Greek-inspired veggies. You’ll appreciate that it doesn’t take rocket science to make, but still brings you infinite star-struck satisfaction! Take a leap into some Loaded Apollo Chicken… the thought of it will be orbiting around your brain until you taste it!
Ingredients
- 4 ounces fresh spinach
- 2 pounds chicken breast, boneless and skinless
- 2 teaspoons Greek seasoning, such as Cavender’s® All-Purpose Greek Seasoning
- 3 cloves garlic, pressed
- 1 pint cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted
- 1/2 red onion, thinly sliced
- 1/4 cup pepperoncini peppers, sliced
- 1/3 cup feta, crumbled
- 1 lemon, juiced
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –Lay the spinach along the bottom of the prepared baking dish.
Step 4 –Place the chicken breasts in a single layer over the top of the spinach, then sprinkle with the Greek seasoning.
Step 5 –Evenly sprinkle the garlic, the cherry tomatoes, the olives, the red onion, the pepperoncini peppers, and the feta over the top of the chicken breasts.
Step 6 –Pour the lemon juice over the top of the veggie-feta mixture.
Step 7 –Bake the chicken breasts until they reach an internal temperature of 165 degrees F, about 35-45 minutes.
Step 8 –Slice the chicken and serve with the veggies.
