Easy Greek Chicken and Potatoes
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
  • 4 medium Russet potatoes, scrubbed and cut into 1" pieces
  • 1 tablespoon + 1 teaspoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon Greek or Italian seasoning, plus more for the chicken
  • 4 boneless skinless chicken breasts (thin cuts cook the fastest)
  • 4 ounces fresh spinach
  • 1 roasted red pepper, diced (usually about ½ the jar)
  • ½ cup kalamata olives, pitted and coarsely chopped
  • 2 ounces crumbled feta cheese
  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. Toss the cut potatoes with 1 tablespoon of the olive oil. Sprinkle with the salt and seasoning and roast for about 25 mins or until golden brown and tender.
  3. Grill the chicken. Gas grills are fast! You can also use an indoor (George Foreman type grill) or a grill pan on the stove. I'm pretty quick with good old fashioned charcoal. You choose!
  4. Once the chicken has cooked through, set it aside and heat the last teaspoon of olive oil in a large skillet.
  5. Add the spinach, roasted red peppers, and olives. Cook until the spinach is mostly wilted.
  6. To serve pile a handful of potatoes on each plate. Top with ¼ of the spinach mixture, then the chicken, and then top each with feta cheese!
Tip: You can run through the salad bar in many grocery stores and grab the spinach, olives, and red peppers! Feta cheese is usually also nearby.
Recipe by Sugar Dish Me at https://www.sugardishme.com/easy-greek-chicken-and-potatoes/