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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 9x13-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.
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