This Greek chicken skillet delivers a massive 50g of protein per serving while keeping you in your calorie deficit – no complicated prep required. Mediterranean flavors meet practical nutrition in this one-pan wonder that’s ready in just 25 minutes.
Why You’ll Love This Recipe
- 50g protein per serving fuels muscle maintenance and keeps you satisfied
- One pan means minimal cleanup after a long day
- Mediterranean flavors make healthy eating actually enjoyable
Nutrition Per Serving
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| 485 | 50g | 12g | 26g |
Macros based on 4 servings using ingredients as listed
Ingredients
Simple ingredients you can grab at any grocery store:
- 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3 tablespoons olive oil, divided
- 1 large red onion, sliced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 4 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
- 1 lemon, juiced
How To Make It
Simple steps for a perfect Greek chicken skillet:
- Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat.
- Season chicken pieces with salt and pepper. Add to hot skillet and cook 5-6 minutes until browned on all sides.
- Push chicken to one side of skillet. Add remaining olive oil to empty space.
- Add onion and bell peppers to the oil. Cook 4-5 minutes until softening.
- Add garlic, oregano, and basil. Cook 30 seconds until fragrant.
- Stir in drained tomatoes and olives. Mix everything together.
- Reduce heat to medium-low. Cover and simmer 8-10 minutes until chicken reaches 165°F internal temperature.
- Remove from heat. Top with crumbled feta, fresh parsley, and lemon juice.
- Let stand 2 minutes before serving.
Coach O’s Tips
- Use chicken thighs instead of breasts – they stay juicier and have more flavor
- Don’t skip draining the tomatoes or your skillet will be watery
- Add the feta after cooking to prevent it from completely melting
- Let the chicken get a good sear before moving it – this locks in flavor
Variations
- Add 1 cup diced zucchini with the peppers for extra vegetables
- Substitute chicken breast if you prefer leaner protein (reduce cooking time)
- Use sun-dried tomatoes instead of canned for more intense flavor
- Add 1/4 cup pine nuts for extra healthy fats and crunch
Meal Prep Notes
This recipe is meal prep gold. Divide into 4 glass containers and store in the fridge for up to 4 days. The flavors actually improve overnight. You can double the recipe and freeze half in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Storage & Reheating
| Method | Details |
|---|---|
| Fridge | Store in airtight containers in refrigerator for up to 4 days |
| Freezer | Freeze in portion-sized containers for up to 3 months |
| Reheat | Microwave for 90 seconds or reheat in skillet over medium heat until warmed through |
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes, but reduce cooking time by 2-3 minutes and watch carefully to avoid overcooking. Thighs are more forgiving and flavorful.
How much protein is this really giving me?
Each serving delivers 50g of complete protein, primarily from the 8oz of chicken thighs, with additional protein from feta cheese.
Is this recipe good for weight loss?
Absolutely. At 485 calories with 50g protein, it fits perfectly into a calorie deficit while keeping you satisfied and maintaining muscle.
Ready to Try It?
This Greek chicken skillet proves that eating in a calorie deficit doesn’t mean boring food. With 50g of protein and bold Mediterranean flavors, it’s the kind of meal that makes your fitness goals sustainable. Ready to explore more high-protein recipes that actually taste great?
