Big Family Low Carb Artichoke, Olive, & Oregano Chicken Casserole
Keep it simple by preparing a fresh Greek-style meal using this Big Family Low Carb Artichoke, Olive, & Oregano Chicken Casserole recipe. Made with fresh ingredients, it’s sure to become a family favorite!
Ingredients
- 6 cups boneless skinless chicken breast cut into bite-size pieces
- 2 can artichoke hearts drained
- 2 cup roasted red peppers drained
- 2 cup kalamata olives halved
- 2 zucchini ends removed, halved, and sliced in 1-inch pieces
For the dressing:
- 1 cup olive oil
- 1/2 cup red wine vinegar
- 1 teaspoon salt
- 2 teaspoon garlic powder
- 2 teaspoon dried oregano leaves
- 2 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 350 degrees. Prepare two 9x13 casserole dishes 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 mozzarella cheese.
- Bake for 45 minutes or until the chicken is done.