Spicy Greek Chicken Skillet Recipe

  • 2 (2 oz.) packages Buddig Original Chicken, chopped
  • Cooking spray
  • 1 medium potato, washed, skin on, sliced thinly into rounds on mandolin
  • 1 cup fresh baby spinach, chopped
  • 10 cherry tomatoes, halved lengthwise
  • 1/2 cup chopped green olives
  • 1 Tbsp. olive juice (or to taste)
  • 3 oz. feta cheese, crumbled
  • 2 eggs, beaten
  • 1/4 cup plain Greek yogurt
  • 2 tsp. Greek seasoning mixture
  • 1/2 tsp. red chili flakes
  • Heat oven to 400 degrees. Coat 8” cast iron skillet with cooking spray. Lay potatoes on the bottom of skillet and around the sides in a concentric circle.
  • In a medium mixing bowl, combine the chicken, spinach, tomatoes, olives, olive juice and feta cheese.
  • Combine eggs and yogurt. Add Greek seasoning and chili flakes and blend. Pour into chicken mixture and toss and blend. Put into the skillet on top of the potatoes.
  • Cover and bake for 25 minutes. Remove lid and cook another 12 minutes.
  • Remove from oven, coat the lid with cooking spray, recover and cool 12–15 minutes. Slice and serve!

Calories per serving (⅙ skillet) 153; Total Fat 18g; Saturated Fat 9g; Cholesterol 85mg; Sodium 504mg; Potassium 277mg; Total Carbohydrate 9g; Dietary Fiber 1g; Sugars 2g; Protein 9g

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