Greek cuisine masterfully combines the use of grills, smoky flavors, lean proteins, an abundance of vegetables, and, of course, the aromatic spices that hint at the Middle Eastern influence. This Greek lemon chicken recipe is no exception!

This 1-Point Weight Watchers dish features skinless chicken breasts, colorful bell peppers, onions, zucchini, cherry tomatoes, garlic, olives, and lime slices. Everything is roasted on a single tray, making the process straightforward and the results delicious.

Simple yet delicious—Greek Lemon Chicken with olives and colorful vegetables in a baking dish.
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Why should you try Greek Lemon Chicken?

This Greek lemon chicken has an exotic flavor profile, thanks to the roasted garlic and lime slices. Each bite is a delightful combination of roasted cherry tomatoes, garlic, juicy chicken, and flavorful cooking juices.

This dish is 1 point on Weight Watchers and requires minimal effort. It’s a perfect weekend meal for when you’re feeling lazy. Just chop the vegetables, toss everything in the same baking dish, and you’re done.

Make a yogurt sauce or a cucumber tzatziki salad for the full Greek experience!

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Servings: 4

Serving Size: 1 chicken breast with vegetables

1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

Greek Lemon Chicken ingredients of chicken breast, tomatoes, bell pepper, zucchini, olives, limes, garlic, sprigs, and and oil in separate dishes on a counter.
  • 4 boneless, skinless chicken breasts (about 680 g)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon black pepper (5 g)
  • 1 head of garlic, cloves separated but unpeeled
  • 1 tablespoon olive oil (15 ml)
  • 1 large red onion, sliced into julienne strips (100 g.)
  • 1 red bell pepper, sliced into julienne strips (100 g.)
  • 1 yellow bell pepper, sliced into julienne strips (100 g.)
  • 1 cup cherry tomatoes (150 g)
  • ½ cup chicken broth (120 ml)
  • 4 sprigs of rosemary
  • 2 limes, thinly sliced
  • 1 large zucchini, sliced (150 g.)
  • ½ cup black olives (70 g)

Instructions:

  1. Prepare the Chicken: Preheat your oven to 400°F (200°C). Season the chicken breasts on both sides with salt and pepper. Place them in a large baking dish.
  2. Add Garlic: Arrange the garlic cloves around the chicken.
  3. Add Vegetables: Scatter the sliced red onion, red bell pepper, yellow bell pepper, cherry tomatoes, zucchini slices, and black olives over and around the chicken.
  4. Add Liquid and Herbs: Pour the chicken broth into the bottom of the baking dish. This will help keep the chicken moist and prevent sticking. Lay the rosemary sprigs on top of the vegetables and chicken. Arrange the lime slices evenly on top of the chicken and vegetables.
  5. Bake: Drizzle the olive oil over the entire dish. Cover the baking dish with aluminum foil and place it in the hot oven. Bake for 25 minutes, then remove the foil and continue baking for another 15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender.
  6. Broil: For a more browned and crispy finish, broil the dish for the final 2-3 minutes, keeping a close eye to prevent burning.
  7. Serve: Remove the baking dish from the oven and let it rest for a few minutes. Remove the lime slices. Serve the chicken breasts with a generous portion of the roasted vegetables and some cooking juices from the pan.
Raw chicken pieces sitting atop sliced zucchini and garlic in a baking dish.
Raw chicken pieces sitting atop sliced zucchini and garlic with sliced red bell peppers on top in a baking dish.
Raw chicken pieces sitting atop sliced zucchini and garlic with sliced red bell peppers and black ilives on top in a baking dish.

Variations and Substitutions

  1. Tomatoes: If you don’t have cherry tomatoes, use regular tomatoes cut into wedges.
  2. Vegetables: Add mushrooms, different types of olives, artichokes (already cooked), pickles, or eggplants. Most vegetables work well.
  3. Herbs: I used rosemary because I always have a pot of it at home, but this recipe also works well with oregano (preferably fresh), tarragon, thyme, and even marjoram.
  4. Citrus: Substitute the lime with lemon for a slightly different citrus flavor.
  5. Marinade: Add a bit of white wine to the marinade for an extra depth of flavor.

Tips and Tricks for Making Greek Lemon Chicken

  1. Marinate for Flavor: Use a glass baking dish and marinate all ingredients together for a couple of hours. The dish can go from fridge to oven to table.
  2. More Vegetables: The more vegetables you add, the better.
  3. Cheese: Serve with crumbled feta cheese and a drizzle of extra virgin olive oil.
  4. Broth: Adding a bit of chicken broth not only prevents sticking but also keeps the chicken moist and adds flavor.
  5. Leftovers: This dish reheats well, making it great for meal prep. Store leftovers in an airtight container and reheat in the oven for best results.

This Greek lemon chicken is a must-try for its simplicity and the depth of flavor it offers.

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Greek Lemon Chicken

Servings: 4
Prep: 20 minutes
Cook: 40 minutes
Total: 1 hour
Simple yet delicious—Greek Lemon Chicken with olives and colorful vegetables in a baking dish.
A simple yet satisfying, zesty and garlicky chicken dish. with Greek flavors.

Ingredients 

  • 4 boneless, skinless chicken breasts (about 680 g)
  • 1 teaspoon salt, 5 g
  • 1 teaspoon black pepper, 5 g
  • 1 head of garlic, cloves separated but unpeeled
  • 1 tablespoon olive oil, 15 ml
  • 1 large red onion, sliced into julienne strips (100 g.)
  • 1 red bell pepper, sliced into julienne strips (100 g.)
  • 1 yellow bell pepper, sliced into julienne strips (100 g.)
  • 1 cup cherry tomatoes, 150 g
  • ½ cup chicken broth, 120 ml
  • 4 sprigs of rosemary
  • 2 limes, thinly sliced
  • 1 large zucchini, sliced (150 g.)
  • ½ cup black olives, 70 g

Instructions 

  • Prepare the Chicken: Preheat your oven to 400°F (200°C). Season the chicken breasts on both sides with salt and pepper. Place them in a large baking dish.
  • Add Garlic: Arrange the garlic cloves around the chicken.
  • Add Vegetables: Scatter the sliced red onion, red bell pepper, yellow bell pepper, cherry tomatoes, zucchini slices, and black olives over and around the chicken.
  • Add Liquid and Herbs: Pour the chicken broth into the bottom of the baking dish. This will help keep the chicken moist and prevent sticking. Lay the rosemary sprigs on top of the vegetables and chicken. Arrange the lime slices evenly on top of the chicken and vegetables.
  • Bake: Drizzle the olive oil over the entire dish. Cover the baking dish with aluminum foil and place it in the hot oven. Bake for 25 minutes, then remove the foil and continue baking for another 15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C) and the vegetables are tender.
  • Broil: For a more browned and crispy finish, broil the dish for the final 2-3 minutes, keeping a close eye to prevent burning.
  • Serve: Remove the baking dish from the oven and let it rest for a few minutes. Remove the lime slices. Serve the chicken breasts with a generous portion of the roasted vegetables and some cooking juices from the pan.

Notes

Just 1 WW Point per serving!

Nutrition

Serving: 466gCalories: 315kcalCarbohydrates: 17gProtein: 41gFat: 8.8gSaturated Fat: 1.7gCholesterol: 124mgSodium: 407mgPotassium: 822mgFiber: 4.6gSugar: 5.8gCalcium: 71mgIron: 2.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Greek
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Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

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