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Low-Carb Greek Chicken Casserole
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3 from 1 vote

Low-Carb Greek Chicken Casserole

Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Casserole
Cuisine: American
Keyword: low-carb
Servings: 12
Calories: 233kcal


  • 3 Cups Boneless Skinless Chicken Breast cut into bite-size pieces
  • 1 Can Artichoke Hearts, drained
  • 1 Cup Roasted Red Peppers, drained
  • 1 Cup Kalamata Olives, halved
  • 1 Zucchini, ends removed, halved, and sliced in 1-inch pieces
  • 1 Cup Mozzarella Cheese, shredded

For the dressing:

  • 1/2 Cup Olive Oil
  • 1/4 Cup Red Wine Vinegar
  • 1/4 Teaspoon Salt
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Dried Oregano Leaves


  • Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
  • In a small bowl or jar, mix together the ingredients for the dressing.
  • Place the chicken in a gallon zip-top freezer bag. Add half of the dressing and mix with the chicken. Let the chicken rest on the counter for 20 minutes or in the refrigerator up to overnight.
  • Transfer the chicken to the casserole dish.
  • Over the chicken, place the vegetables and olives. Pour the remaining dressing over the top. Toss the vegetables with the chicken to coat evenly.
  • Top the casserole with the mozzarella cheese.
  • Bake for 45 minutes or until the chicken is done.


Calories: 233kcal | Carbohydrates: 3g | Protein: 9g | Fat: 20g