Recipe Background
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!
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
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- Lay the spinach along the bottom of the prepared baking dish.
- Place the chicken breasts in a single layer over the top of the spinach, then sprinkle with the Greek seasoning.
- 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.
- Pour the lemon juice over the top of the veggie-feta mixture.
- Bake the chicken breasts until they reach an internal temperature of 165 degrees F, about 35-45 minutes.
- Slice the chicken and serve with the veggies.
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