Greek Chicken with Tomatoes, Peppers, Olives, Feta

Lemon, mint, and a garnish of crumbled feta cheese bring the flavors of Greece to this easy chicken dish. If fresh Roma tomatoes aren't available, canned tomatoes will provide the same cancer-fighting nutrients and vivid color.

Serves: 8

To make Greek seasoning salt, combine: 

  • 2 teaspoons of garlic salt,
  • 2 teaspoons of lemon pepper,
  • 2 teaspoons of oregano, and
  • 2 teaspoons of dried mint.


  •  4 boneless, skinless chicken breast halves, cut into bite-sized pieces
  • 1/4 cup flour
  • 8 teaspoons Greek seasoning salt, divided
  • 1 teaspoon olive oil
  • 1 large onion, sliced lengthwise
  • 1 green pepper, cored, seeded, and sliced lengthwise into strips
  • 3 Roma tomatoes, cut into eighths
  • 3 tablespoons Kalamata olives, chopped
  • 3 tablespoons feta cheese, crumbled 


  1. Dredge chicken in flour mixed with 4 teaspoons of Greek seasoning.
  2. Heat oil in a large skillet over medium heat and add chicken, sautéing for 3 to 4 minutes until cooked through.
  3. Remove chicken from pan and set aside.
  4. Add onion to skillet and saute until tender, about 2 minutes. Add bell pepper and cook another 2 minutes.
  5. Return chicken to skillet and cook 1 to 2 minutes, sprinkling with remaining Greek seasoning. Mix in tomatoes.
  6. Remove from heat, transfer to serving dish, and sprinkle with olives and feta cheese.

Per Serving (approximate)

Calories 210
Total Fat 9.5g

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Copyright ©2001 American Cancer Society.