Happy New Year to you! For my first recipe of the new year I decided to go healthier and opt out on carbs and grains like rice or pasta. I baked a delicious one pan dish consisting of beautiful and colorful vegetables, along with Greek-inspired spices. There are some stronger flavors in this dish, but the bake releases some of it, and together the flavors are one-of-a-kind. You can't go wrong with a bit of feta either for added taste and texture!
The addition of the fresh thyme brings a beautiful aroma and a fancier look to the dish for only a few cents more!
This 30 minute dish was packed with flavors and the kalamata olives and feta cheese really bring the greek flavors to life!
As I have mentioned in previous posts, I plan on working really hard to eat healthier so that I can feel better internally and externally. I served the chicken on a plate of vegetables to avoid rice or pasta and it was still really filling and delicious! If you still feel like the dish needs a base, you can always serve it on some quinoa as well!
Mediterranean flavors are some of my favorites to work with. They have such unique and strong flavors that are incredibly tasty when combined with different meats and vegetables. I chose cooler vegetables so that they can absorb the flavors of the spices, olives, and feta cheese. This dish was a hit with us!
Prep Time: 10 minutes Serves: 2 People
Cook Time: 30 minutes
Total Time: 40 minutes
INGREDIENTS
3 Boneless, Skinless Chicken Breasts, halved
1 Yellow Pepper, chopped into bite-size pieces
1 Red or Orange Pepper, chopped into bite-size pieces
1/2 Red Onion, chopped into bite-size pieces
1/2 cup Cherry Tomatoes
1 Lemon, sliced into wedges
1/4 cup Olive Oil
3 Tbsp. Vinegar
2 Cloves Garlic, minced
1 tsp. Garlic and Herb Spice
1 tsp. Paprika
1 tsp. Basil
1/2 tsp. Salt
1/2 tsp. Oregano
1/4 tsp. Black Pepper
6 sprigs of fresh thyme, one for each chicken half
1/4 cup Kalamata Olives
1/4 cup Feta Cheese
INSTRUCTIONS:
Preheat the oven to 390 degrees Fahrenheit.
Grease a large baking tray.
Spread the yellow pepper, orange pepper, red onion, tomatoes, and lemon evenly onto the baking tray.
In a separate bowl, whisk together the olive oil, vinegar, garlic, garlic and herb spice, paprika, basil, salt, oregano, and black pepper until combined.
Drizzle half of the sauce onto the vegetables and toss to coat.
Place the 6 pieces of chicken breast on top of the veggies. Before brushing them with the spices, I scored both sides so that the marinade can seep into the chicken.
Brush the rest of the marinade on the chicken, on both sides.
Add a sprig of thyme on top of each chicken breast half.
Bake for 25 minutes, until vegetables are tender and the chicken is cooked through with no trace of pink.
Sprinkle on the kalamata olives and the feta cheese and return the the oven to broil for 5 minutes.
Serve and enjoy!
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