Easy Low-Carb Greek Chicken Bake

Ingredients

• 4 very large boneless, skinless chicken breasts
• 2 tsp. olive oil
• 2 tsp. Greek Seasoning
• 1/2 cup cherry tomato halves
• 1/2 cup chopped or sliced Kalamata olives
• 1/2 cup sliced Greek peperoncini
• 3/4 cup crumbled Feta Cheese
• Fresh-ground black pepper to taste

Directions

1. Heat the oven to 375F/190C. Trim the four large chicken breasts, cutting away any fatty or unappealing bits, then coat both sides with Greek Seasoning.
2. Warm the olive oil in a frying pan over medium high heat. Add the chicken and sear it for about 2 minutes on the first side, just until it begins to color. Flip the chicken and cook the second side for a few minutes more, but do not take it too far here or it can overcook in the oven.
3. Transfer the chicken to a cutting board and let it sit for a minute or two, just until you can handle it comfortably. Slice each breast lengthwise into 3-4 strips.
4. Coat an 8"x13" or 9"x12" casserole dish with non-stick spray. Place the chicken strips crosswise in the dish.
5. As the chicken cooks and cools slightly, drain and slice the olives, halve the cherry tomatoes, seed and slice the peperoncini, and crumble the Feta.
6. Scatter the tomatoes, olives, and peperoncini over the chicken, then add the crumbled Feta on top. Finish with fresh-ground black pepper to taste.
7. Bake for 25 minutes, or until the chicken is heated through and the cheese is beginning to soften and melt. An Instant Read Meat Thermometer should show 165F/75C for the chicken.
8. Serve hot.