• Home>
  • Recipes>
  • Greek Chicken with Tomatoes, Artichokes and Feta
Greek Chicken with Tomatoes, Artichokes and Feta

Greek Chicken with Tomatoes, Artichokes and Feta

  • Prep Time: 12 minutes
  • Cook Time: 24 minutes
  • Course: Main Dish

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Ingredients

  • 1 pint grape tomatoes
  • 1 package (3/4 to 1 lb.) chicken tenders, cut in1-inch pieces
  • 2 jars (6 oz. each) marinated and quartered artichoke hearts, drained
  • 1 cup crumbled feta cheese with basil and tomato
  • 1/3 cup pitted Kalamata olives, coarsely chopped
  • 1 tablespoon flour
  • 2 teaspoons Greek seasoning
  • 1/4cup Basil Chiffonade (thinly sliced fresh basil leaves)

Directions

Step 1

PREHEAT oven to 400F. Place Reynolds® Oven Bag in 13x9x2-inch pan.

Step 2

ADD tomatoes to oven bag; squeeze bag to break open tomatoes

Step 3

ADD chicken, artichokes, feta, olives, flour and Greek seasoning to bag. Turn bag several times to mix ingredients; arrange ingredients in an even layer in bag.

Step 4

CLOSE bag with nylon tie. Cut six -inch slits in top. Tuck ends of bag into pan.

Step 5

BAKE 18 to 20 minutes, until chicken reads 170F on meat thermometer. Carefully cut open bag; stir. Add Basil Chiffonade to garnish servings.

Back to top

Loading

Back to top