This warm, flavorful Chicken Feta Bake is one of my go-to midweek meals—simple to make, rich in Mediterranean flavor, and perfectly keto! Creamy feta, juicy chicken, and tangy olives come together in a dish that’s as satisfying as it is nutritious, making it one of my favorite Keto diet recipes! I like to partially bake the chicken first to ensure it’s cooked through, then nestle in the feta so it gets just golden on top.
🍽 Servings: 1 generous portion
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
🛒 Ingredients
| Ingredient | Metric (EU) | Imperial (US) |
|---|---|---|
| Chicken breast | 140–150g | 5 oz |
| Feta cheese block | 100g | 3.5 oz (about 1 block) |
| Cherry tomatoes | 100g | ¾ cup, halved |
| Red bell pepper | ½ medium (60g) | ½ medium, diced |
| Shallot | 1 small (30g) | 1 small, sliced |
| Garlic | 1 clove, minced | 1 clove, minced |
| Kalamata olives | 6–8 pieces (30g) | 6–8 pieces, sliced |
| Olive oil | 1 tbsp (15ml) | 1 tbsp |
| Dried basil | ½ tsp | ½ tsp |
| Sea salt & pepper | to taste | to taste |
🔥 Instructions
- Preheat oven to 200°C / 400°F.
- In a small baking dish, combine the chicken, tomatoes, bell pepper, shallot, garlic, olives, olive oil, basil, salt, and pepper.
- Mix everything well and bake uncovered for 10 minutes.
- Remove from the oven, stir, and place the whole feta block in the center of the dish.
- Return to the oven and bake for another 10–15 minutes, until the chicken is cooked through and the feta is lightly golden.
- Optional: Broil for 2 minutes for extra browning.
- Serve warm, and enjoy with a simple side salad or low-carb veggie of your choice.
🧮 Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~550 kcal |
| Fat | ~38g |
| Net Carbs | ~6g |
| Protein | ~45g |
Macro Breakdown: 62% fat / 33% protein / 5% net carbs
(Perfect for keto!)
💡 Pro Tip:
For a little heat, add chili flakes before baking. And if you have leftovers (rare in my house!), they’re amazing cold the next day as a salad topper.
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