Greek Chicken with Tomato, Olive, and Feta Topping (Video)

Greek Chicken with Tomato, Olive, and Feta Topping is easy enough for a work-night meal, and this recipe has the Greek flavors people love. PIN the Gr...

By Alex

• Aug 03, 2026 • 0 Comments •

4.3

Greek Chicken with Tomato, Olive, and Feta Topping (Video)

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

Greek Chicken with Tomato, Olive, and Feta Topping is easy enough for a work-night meal, and this recipe has the Greek flavors people love.

PIN the Greek Chicken recipe to try it later!

I love Greek flavors any time of year, and this easy Greek Chicken with Tomato, Olive, and Feta Topping is a delicious dinner that you’ll probably make over and over if you like these ingredients.

The chicken has the same flavors that made Very Greek Grilled Chicken one of the most popular recipes on my blog, and the tomato, olive, and Feta topping has the ingredients I love so much in Greek Salad. And sweet grape tomatoes are something I buy all year long and they’re perfect for this recipe.

The technique for scoring the top of the chicken to give more surface for the marinade to coat is very similar to my trick for Juicy Grilled Chicken Breasts! After the marinating time it’s a quick meal; the chicken cooks in a few minutes, and chopping tomatoes and olives and crumbling Feta for the topping won’t take long at all.

This is perfect for dinner when you need something quick. If you’re a fan of Greek flavors, I hope you’ll give this easy chicken a try!

What ingredients do you need?

(This is ONLY a list of ingredients for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

boneless, skinless chicken breasts
Olive Oil (affiliate link)
fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
chopped fresh oregano, or Dried Oregano (affiliate link)
fresh garlic or Minced Garlic (affiliate link) from a jar
grape or cherry tomatoes
Kalamata olives
crumbled Feta cheese
salt and fresh-ground black pepper to taste

What if you don’t have time to marinate the chicken?

Even if you don’t plan ahead you can still make this Greek Chicken dinner, letting it marinate for just an hour or two in the fridge. You can also start marinating the chicken early in the day (or even when you go to work in the morning) and then cook it that night.

What if your family doesn’t like Kalamata olives?

If the bitter flavor of Kalamata olives isn’t a hit at your house, you can definitely make this recipe with regular canned black olives, or even skip the olives completely!

Want more easy low-carb dinner recipes?

If you’d like more easy dinners that can be on the table quickly without much work, check out Quick and Easy Low-Carb Dinners!

How to Make Greek Chicken with Tomato, Olive, and Feta Topping:

(This is ONLY a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Trim chicken breasts and pound them so they’re the same thickness, about 1/2 inch.
Make small cuts to score the top of the chicken breasts in a criss-cross pattern.
Mix together olive oil, lemon juice, chopped fresh oregano, and minced fresh garlic.
Reserve 1/4 cup of the mixture for the topping, pour the rest over the chicken and marinate in the refrigerator for at least one hour and as long as all day.
Before you cook the chicken breasts, chop tomatoes, slice Kalamata olives, and crumble Feta and stir it together with the reserved marinade.
Heat a little olive oil in heavy pan.
Cook chicken 3-4 minutes on each side, seasoning to to taste with salt and fresh-ground black pepper.
Then serve chicken with some of the topping spooned over. Serve hot and enjoy!

Make it a Low-Carb Meal:

This would taste great with Lemony Green Beans, Easy Grilled Greek Zucchini, Grilled Mushrooms, Grilled Asparagus with Parmesan, or Cauliflower Rice with Basil, Parmesan, and Pine Nuts for a low-carb meal.

More Tasty Dinners with Chicken:

Ingredients

4 boneless, skinless chicken breasts, trimmed and scored on top
1/2 cup olive oil (plus a little more for cooking chicken)
1/2 cup fresh-squeezed lemon juice (I used my fresh-frozen lemon juice)
2 T chopped fresh oregano (or in a pinch, use 1 tsp. dried oregano)
2 tsp. finely chopped fresh garlic
1 cup chopped grape or cherry tomatoes (I cut them in fourths lengthwise)
1/3 cup sliced Kalamata olives (I cut them in fourths lengthwise)
1/2 cup crumbled Feta cheese
salt and fresh-ground black pepper to taste

Instructions

Trim any visible fat or undesirable parts from each chicken breast, then score the top with small diagonal cuts that criss-cross, being careful not to cut too far into the chicken so you can still turn them when you cook.
Mix together the olive oil, lemon juice, oregano, and minced garlic.
Remove 1/4 cup of that mixture and set aside for the topping later.
Put scored chicken pieces into a glass baking dish or a Ziploc bag and marinate in the refrigerator at least one hour or as long as all day.
When you’re ready to cook, take the chicken out of the fridge and let it come to room temperature while you cut up the olives and tomatoes.
Gently mix together the cut tomatoes, olives, crumbled Feta and reserved marinade.
Heat about 1 tsp. additional olive oil in a large heavy frying pan over medium-high heat. (I used a 12-inch cast-iron skillet (affiliate link) which is great for stovetop browning of meat.)
Remove chicken from the marinade and arrange in frying pan so they aren’t crowded, scored side down.
Cook 3-4 minutes on the top side, or until nicely brown, then turn and cook another 3-4 minutes on the second side. Chicken should feel firm (but not hard) to the touch when it’s done.
Season chicken to taste with salt and fresh-ground black pepper. (Remember the Feta is salty, so I wouldn’t use too much salt.)
Arrange chicken on a platter or on individual serving plates and spoon over the tomato, olive, and Feta topping. Serve hot.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 405Total Fat: 24gSaturated Fat: 6.2gTrans Fat: 0gUnsaturated Fat: 16.7gCholesterol: 119mgSodium: 477mgCarbohydrates: 5gFiber: 1.1gSugar: 2.1gProtein: 41g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Total fat in this recipe shows higher than actual amount, because olive oil used to marinate is discarded.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Greek Chicken with Tomato, Olive, and Feta Topping is perfect for low-carb, Keto, and low-glycemic eating plans, including all phases of the original South Beach Diet. Note that nutritional information doesn’t include the marinade that is not eaten.

Find More Recipes Like This One:
Use Skillet Meals to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was posted in 2016. It was last updated with more information in 2023.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Source link

Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

More Delicious Chicken Recipes:

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

Nutrition

Serving Size: 2-3 tenderloins
Calories: 331
Sugar: 1 g
Sodium: 783.6 mg
Fat: 16.4 g
Carbohydrates: 4.4 g
Fiber: 1.3 g
Protein: 41.3 g
Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30