Name: Greek Chicken with Feta Tomato Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 oz crumbled feta cheese; 1 cup cherry or grape tomatoes (halved); 1/4 cup pitted kalamata olives (sliced or whole); 1/4 cup fresh parsley (minced); 1/4 cup fresh lemon juice; 1/4 cup extra virgin olive oil; 1 tablespoon fresh oregano (chopped); 6 boneless (skinless chicken breast halves (approximately 7 oz each)); Kosher salt (to taste); Freshly ground black pepper (to taste); 2 tablespoons olive oil; 2 lemons (quartered)

Juicy baked chicken, topped with tangy feta tomato salsa made with olives, herbs, and lemon. Fresh, flavorful, and full-on Greek.

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So picture this: it’s a random Tuesday evening, and I’m standing in my kitchen in fuzzy socks, holding a lemon in one hand and a package of chicken breasts in the other, wondering what in the world to make for dinner that doesn’t involve pasta or another sad salad.

And then—out of nowhere—I remembered this trip we took to a sleepy little village in the Peloponnese. You know the kind, where every meal tastes like it was made by someone’s yiayia and everything smells like oregano, olive oil, and magic. We’d had this grilled chicken with chunky tomato salad and briny feta, and it was so simple but somehow perfect.

So I tried to recreate that moment. I didn’t have a grill, but I had my oven, some cherry tomatoes, olives (leftover from a charcuterie board I never finished), and a small mountain of feta cheese. The result? This Greek Chicken with Feta Tomato Salsa. And it saved dinner. Honestly, it saved my mood.

Why You’ll Love This Greek Chicken with Feta Tomato Salsa Recipe?

This Greek Chicken with Feta Tomato Salsa is one of those recipes that seems way fancier than it actually is. No marinade. No obscure spices. No staring at it in the oven like a hawk. Just fresh, bright ingredients and solid technique. That’s it.

You roast the chicken with lemon wedges so everything smells amazing, and while it’s baking, you toss together the salsa—which, by the way, doesn’t actually require cooking. Bless.

And when you finally spoon that cold, zesty salsa over the hot, juicy chicken? Oh. My. Goodness. It’s like your taste buds took a detour through Santorini.

Ingredient Notes:

Let’s break this down. You don’t need to overthink it, but each of these plays a role:

Chicken Breasts – Go boneless and skinless unless you’re in the mood to wrestle with bones. I’ve tried thighs too—also delicious, if not slightly messier.
Feta Cheese – Crumbly, salty perfection. And yes, get the good stuff. The one packed in brine is worth the extra buck or two.
Cherry or Grape Tomatoes – Use whatever’s sweetest. In winter, I’ll roast them first to boost flavor, but when they’re in season? Just halve and toss ‘em in raw.
Kalamata Olives – Bold and briny. If you don’t like olives, I get it. But if you do? Use more than the recipe says. You won’t regret it.
Lemon – Lemon is basically the soul of this dish. Squeeze it generously and toss the spent wedges into the pan so they roast alongside everything. Trust me.
Herbs – Fresh oregano makes it feel Greek-Greek, but parsley and even a little mint work too.

How To Make Greek Chicken with Feta Tomato Salsa?

Step 1: Salsa First, Because We’re Efficient Like That
In a bowl, mix up your feta, tomatoes, olives, parsley, lemon juice, olive oil, and oregano. Toss it gently—don’t mush it. Cover it and stick it in the fridge. Letting it sit while the chicken cooks lets all the flavors get cozy with each other.

Step 2: Sear the Chicken (This Part’s Kinda Fun)
Heat some olive oil in a roasting pan or an oven-safe skillet. Season the chicken with salt and pepper—don’t be shy. Sear each piece for a minute or two on both sides until you get that golden vibe going. You’re not cooking it through, just giving it a little head start.

Step 3: Lemon Bath and Bake
Take your lemons, squeeze them like they owe you rent, and pour that juice all over the chicken. Then toss the squeezed-out wedges right into the pan—yes, seriously. Roast everything at 450°F for about 25–30 minutes or until the chicken is fully cooked.

Step 4: The Final Touch
Pull the pan from the oven and breathe in that citrusy steam. Transfer the chicken to a platter, and now for the magic: spoon that chilled, tangy salsa on top. It sizzles a little, and it smells like you should be sitting under a pergola with a glass of white wine.

Storage Options:

Honestly, this chicken disappears fast in my house, but on the rare occasion we have leftovers, I stash the chicken and salsa in separate airtight containers. The chicken will last 3–4 days in the fridge. The salsa? Still great the next day, though the tomatoes start to soften a bit.

To reheat, I warm the chicken in the oven and spoon the salsa on cold again. Sometimes I even slice the chicken and throw it into a pita with greens and tzatziki for a next-day lunch. It’s one of those dishes that keeps on giving.

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Variations and Substitutions:

I’m not precious about sticking to the script here. You can play around:

Don’t Like Feta? Try goat cheese or even a little shaved parmesan.
Chicken Swap? Thighs work great. Or tofu, if you’re going vegetarian. (Marinate it first for extra flavor.)
More Veggies? Toss in cucumber, diced bell pepper, or avocado. No one’s stopping you.
Want Heat? A sprinkle of crushed red pepper in the salsa gives it a fun little kick.

What to Serve with Greek Chicken with Feta Tomato Salsa?

But if you want my two cents:

Toasted Pita or Flatbread – Ideal for scooping and soaking up all that lemony goodness.
Greek Rice Pilaf – Lemon, herbs, maybe a little cinnamon? A total vibe.
Simple Salad – Arugula, cucumber, and a vinaigrette. Done.
Roasted Potatoes – I mean, are we ever not in the mood for potatoes?

Frequently Asked Questions:

Can I make the salsa ahead of time?
Yes! And you should. It tastes better after a little chill time.

Is this dish good for meal prep?
Totally. Just keep the salsa and chicken separate until serving.

Can I grill the chicken instead of roasting?
Oh yeah. It’s phenomenal on the grill—more char, more flavor.

So, that’s the story of how this Greek Chicken with Feta Tomato Salsa became a weeknight regular in our house. It’s bright, unfussy, and feels like a mini-vacation on a plate. Try it sometime—maybe even on a Tuesday. And if you do, tell me how it goes.

No pressure, but I kinda hope it becomes your go-to too.

Talk soon—save me a lemon wedge, okay?

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

< Remember it later! >

Planning to try this recipe soon? Pin it for a quick find later!

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