Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Heat the oven
Preheat the oven to 425F and move a rack to the upper third so you can broil at the end.
- 2
Even out the chicken
Pat the chicken breasts dry. Pound the thick end of each one to an even 3/4-inch thickness so they cook at the same rate as the vegetables.
- 3
Build the vegetable base
In a 9x13 baking dish or rimmed sheet pan, stir together the halved cherry tomatoes, thinly sliced shallot, minced garlic, thinly sliced lemon (seeds removed), olives, capers, 1 tablespoon olive oil, and a pinch of salt.
- 4
Season the chicken
Mix the garlic powder, onion powder, smoked paprika, oregano, tarragon, 2 teaspoons salt, and black pepper. Brush the chicken with 1 tablespoon olive oil, then rub the spice mix over both sides.
- 5
Bake
Nestle the chicken on top of the vegetables and bake for 18 minutes.
- 6
Broil and rest
Switch to broil on high for 2 to 4 minutes until the chicken has golden edges and hits 165F internal, watching so the garlic doesn't burn. Rest 5 minutes, then garnish with feta and fresh parsley and serve with the pan vegetables.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Mediterranean Chicken with Tomatoes and Olives
Created by: CleanPlateClub
Ingredients
- 4 chicken breast
- 3 tbsp olive oil
- salt and pepper, to taste
- 1 pt cherry tomatoes
- 1 shallot
- 3 garlic
- 1 lemon
- 1/4 cup green olives
- 2 tbsp capers
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp dried tarragon
- 1 oz feta cheese
- fresh parsley
Instructions
- Heat the ovenPreheat the oven to 425F and move a rack to the upper third so you can broil at the end.
- Even out the chickenPat the chicken breasts dry. Pound the thick end of each one to an even 3/4-inch thickness so they cook at the same rate as the vegetables.
- Build the vegetable baseIn a 9x13 baking dish or rimmed sheet pan, stir together the halved cherry tomatoes, thinly sliced shallot, minced garlic, thinly sliced lemon (seeds removed), olives, capers, 1 tablespoon olive oil, and a pinch of salt.
- Season the chickenMix the garlic powder, onion powder, smoked paprika, oregano, tarragon, 2 teaspoons salt, and black pepper. Brush the chicken with 1 tablespoon olive oil, then rub the spice mix over both sides.
- BakeNestle the chicken on top of the vegetables and bake for 18 minutes.
- Broil and restSwitch to broil on high for 2 to 4 minutes until the chicken has golden edges and hits 165F internal, watching so the garlic doesn't burn. Rest 5 minutes, then garnish with feta and fresh parsley and serve with the pan vegetables.