After all that effort making crème brûlée, I did not want to work too hard for my dinner too! I had some chicken defrosting in the fridge, so I decided tonight to make one of our favorite easy yet healthy dinners: Greek Chicken Casserole.
This one is light and delicious! It also only takes about 5 minutes prep time, and the rest is done in the oven! What can be easier than that?
Light Greek Chicken Casserole
package of chicken breasts
can of diced tomatoes
one onion, sliced (I prefer red onion for this, but today they looked gross in the store so I used a sweet onion)
One zucchini, sliced
tablespoon or two of oregano
salt and pepper to taste
sprinkle of garlic powder
low-fat feta cheese
1 c. orzo
Heat oven to 450 degrees. Slightly lower if your oven is not crazy like mine.
Rinse chicken and pat dry. Salt and pepper to taste and add oregano. Place in 8×8 baking dish. layer tomatoes (including the water in the can), zucchini and onion over the top of the chicken. salt and pepper some more and sprinkle some garlic powder over the top. Cover with foil and pop in the oven! Let chicken cook for about a half hour, until the liquid is bubbling and chicken is cooked through.
Take chicken out of oven and remove foil. Top with crumbled feta cheese. Switch your oven to broil and put the dish back in, uncovered. Keep an eye on the dish and broil until the cheese just starts to brown, about five minutes. Do NOT walk away, it can go quick!! Remove and let cool for five minutes before serving. We like ours over some orzo pasta, but you can eat it over rice or alongside potatoes, whatever floats your boat!