Mediterranean Chicken
This recipe was developed after testing hundreds for a Mediterranean diet cookbook project, emphasizing zingy flavors and minimal dairy usage consistent with Mediterranean eating patterns.
Ingredients
- 4 boneless, skinless chicken breasts (about 225g each)
- 3 tbsp olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 300 g cherry tomatoes (sliced in half)
- 1 large shallot (thinly sliced)
- 3 garlic cloves (minced)
- 1 small lemon (thinly sliced into rings; seeds removed)
- 45 g ripe green olives (Castelvetrano)
- 2 tbsp drained capers
- 1 tsp each: garlic powder, onion powder, smoked paprika, dried oregano, dried tarragon
- 30 g feta crumbles (optional)
- fresh parsley or basil (chopped; for garnish)
Instructions
Preheat oven to 220°C, positioning rack to upper third for final broiling.
Pat chicken dry; pound breasts to uniform 2cm thickness using mallet or rolling pin.
Combine tomatoes, shallot, garlic, lemon slices, olives, capers, 1 tablespoon oil, and 1/4 teaspoon salt in baking dish.
Mix spice blend (garlic powder through tarragon with 2 teaspoons salt and pepper); brush chicken with remaining oil, rub with spices.
Nestle seasoned chicken on vegetables; bake 18 minutes.
Switch to broil on high; broil 2-4 minutes until golden (internal temperature 74°C).
Rest 5 minutes; garnish with herbs and feta; serve with vegetables using slotted spoon.