Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1 lemon, juiced
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1 cup cherry tomatoes, halved
- ½ cup Kalamata olives
- ¼ cup crumbled feta cheese
- 1 small red onion, thinly sliced
- Salt and pepper to taste
Instructions
- Marinate the Chicken:
In a bowl, whisk together olive oil, garlic, lemon juice, oregano, smoked paprika, salt, and pepper. Add the chicken breasts, ensuring they are well coated. Cover and marinate for at least 30 minutes (or up to overnight for deeper flavor). - Sear the Chicken:
Heat a large skillet over medium-high heat. Add a drizzle of olive oil and sear the chicken on both sides until golden brown (about 3-4 minutes per side). Remove from the skillet and set aside. - Prepare the Vegetables:
In the same skillet, add the red onion and cherry tomatoes. Cook until the tomatoes start to soften, about 5 minutes. Add the Kalamata olives and stir well. - Combine and Bake:
Preheat the oven to 375°F (190°C). Place the seared chicken breasts in a baking dish. Top with the sautéed vegetables and sprinkle with crumbled feta cheese. - Bake the Dish:
Bake the chicken in the oven for 20-25 minutes or until the internal temperature of the chicken reaches 165°F (75°C). - Serve:
Garnish with fresh parsley or basil and serve with quinoa, couscous, or roasted vegetables.
Notes
- Marinating Time: For maximum flavor, marinate the chicken overnight in the fridge.
- Feta Alternative: Swap feta cheese with goat cheese for a creamier option.
- Vegetable Variations: Add zucchini, bell peppers, or artichoke hearts for more texture and flavor.
- Don’t Overcook: Use a meat thermometer to ensure the chicken remains tender and juicy.
- Dairy-Free Option: Omit the feta cheese or use a plant-based alternativ
- Prep Time: 15minutes
- Cook Time: 35minutes