Mediterranean Chicken
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Here’s a tasty, tangy and healthy meal for you. I used boneless chicken breasts to make this, but I’d also like to try it with boneless thighs for a little more flavor. This would go good with a rice dish or just serve with with a green salad for a low carb meal. If there are leftovers, you can cut the chicken into bite size pieces, mix with the remaining sauce and serve over pasta.
Mediterranean Chicken
Persons
4
Prep Time
1 hour, 20 minutes
Cook Time
40 minutes
Total Time
2 hours
Ingredients
- ½ cup tomato sauce
- ½ cup sun dried tomatoes, julienne sliced
- 1/3 cup kalamata olives, sliced the long way
- ¼ cup lemon juice
- 2-3 garlic cloves, minced
- ½ -1 tsp dried basil
- ½ tsp salt
- ¼ tsp red pepper flakes
- 2 large chicken breasts
- Olive oil
- Salt & Pepper
Instructions
- If using chicken breasts slice them in half the long way so that they are equal in thickness. Poke holes in them with a fork.
- Mix the marinade (first 8 ingredients) together. Add a little water or chicken stock if it is too thick.
- If the sun-dried tomatoes do not come sliced, slice them into 3-4” long strips.
- If the sun-dried olives come in oil, use some of that oil in the marinade, otherwise add a tablespoon or so of olive oil.
- Marinade the chicken for at least one hour.
- Preheat a cast iron skillet on the stove over a medium flame.
- Preheat the oven to 350 F.
- Remove the chicken breasts and wipe off the marinade with a spatula – reserve the marinade.
- Put the marinade in a small sauce pan and bring to a simmer.
- Sprinkle the chicken breasts with salt and pepper on both sides.
- Add 1-2 Tbsp of olive oil to the skillet, and quickly brown both sides of the chicken breasts.
- Remove the skillet from the heat, and spoon the remaining marinade over the chicken breasts.
- Place in the oven for 10-20 minutes until the internal temp reaches 165 and the marinade is bubbling.
- When done, sprinkle with freshly grated Parmesan.