Greek Portobello Chicken

| March 20, 2006 | 1 Comment

This is a really delicious dinner that I created the other night. I originally made it for Sweetnicks‘ ARF/5-A-Day Tuesdays but forgot to post it. So here it is today.

See also Greek Chicken Salad Sandwiches.

Greek Portobello Chicken

Yield: serves 4


  • 1/2 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1/8 tsp dry mustard
  • 1 tbsp dried oregano
  • 1/2 tsp dried thyme
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp dried rosemary
  • Dish
  • 1 lb chicken
  • 2 portobello caps, sliced
  • 1 1/2 cups baby spinach (packed in)


  1. Combine all marinade ingredients in bowl and whisk together until well combined. Place marinade and chicken in a large bowl and let sit for 1-2 hours.
  2. Preheat oven to 350 degrees.
  3. In a large casserole, place portobello slices, followed by spinach and feta. Top with chicken and pour marinade over everything.
  4. Cover and cook for 30-40 minutes until juices are bubbling around outside of the casserole.
  5. Remove lid and cook for an additional 10-15 minutes until chicken is cooked through.
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Category: dinner, marinades, Poultry, Recipes

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (1)

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  1. Kalyn says:

    I think this recipe sounds great.

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