High-Protein Mediterranean Casserole Recipe With Chicken, Spinach & Feta (9 Ingredients) by Elisa Schmitz
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When looking for simple yet delicious dinner ideas, the cast iron skillet can be a secret weapon. Skillet casserole recipes that start on the stovetop and end in the oven are so easy to make yet turn out absolutely amazing. This high-protein Mediterranean skillet casserole recipe with ground chicken, spinach and feta is incredible!
This creamy skillet casserole recipe is packed with protein, thanks to the chicken, cheese and Greek yogurt. Check out the health benefits of protein. This delicious and nutritious recipe also includes lots of fresh veggies. Check out the health benefits of spinach and the health benefits of bell peppers. The feta cheese and kalamata olives add that mouth-watering Mediterranean flavor that my family just can't get enough of.
Here's your gluten-free shopping list for this easy one-pan dinner recipe: extra virgin olive oil, onion, red bell pepper, ground chicken, fresh spinach, low-fat plain Greek yogurt, feta cheese, shredded Parmesan cheese and kalamata olives. You combine the ingredients in the skillet on the stovetop then bake until it's golden brown. Very simple.
I served this cheesy high-protein meal for dinner over chickpea pasta (which offers additional protein), but it also would be delicious over your favorite grain or all on its own. So good!
Cuisine: Mediterranean
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 10
Ingredients
- 1 1/2 tablespoons extra virgin olive oil
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 1 pound ground chicken
- 4 ounces fresh baby spinach
- 1 cup low-fat plain Greek yogurt
- 6 ounces feta cheese, crumbled
- 1 cup shredded Parmesan cheese (divided)
- 5 ounces kalamata olives, pitted and cut in half
Here's how to make it:
- In a cast iron skillet over medium heat, add the olive oil, onions and peppers. Stir to combine. Add the ground chicken. Break it up and sauté with the vegetables until it's browned and cooked through. (I used red bell pepper, but you can use any color bell pepper you prefer.)
- Add the spinach and sauté until wilted, about 1 minute. Remove from heat. Drain any excess liquid.
- In a large mixing bowl, add the Greek yogurt, feta cheese, half the Parmesan cheese and the kalamata olives. Season with salt and black pepper, to taste, if desired. Stir to combine.
- Add the cheese mixture to the skillet and stir until thoroughly combined.
- Spread the remaining Parmesan cheese on top.
- Bake at 425 degrees F for 15 to 20 minutes, or until cooked through and golden brown. Allow to cool for a few minutes before serving. Garnish with fresh parsley, if desired. Store leftovers in an airtight container in the refrigerator and reheat in the microwave.
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