Mediterranean Chicken

Mediterranean Chicken

from whiskedrecipe.com
4 servings
320 kcal / serving

Ingredients

  • 4boneless, skinless chicken breasts (halal-certified)
  • 3 tablespoonsolive oil
  • 2 tablespoonslemon juice (freshly squeezed)
  • 4garlic cloves, minced
  • 1 teaspoondried oregano
  • 1 teaspoondried thyme
  • ½ teaspoonsmoked paprika
  • ¼ teaspoonred pepper flakes (optional)
  • salt and black pepper, to taste
  • 1 cupcherry tomatoes, halved
  • 1 mediumred onion, sliced into wedges
  • 1zucchini, sliced into half-moons
  • 1bell pepper (red, yellow, or orange), cut into strips
  • ⅓ cupkalamata olives, pitted and halved
  • ¼ cupsun-dried tomatoes, chopped
  • 2 tablespoonsfresh parsley, chopped
  • 2 tablespoonscrumbled feta cheese (optional)
  • lemon wedges, for serving

Directions

Step 1: marinate the chicken

  1. 1

    In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, red pepper flakes, salt, and black pepper.

  2. 2

    Add the chicken breasts to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.

Step 2: prepare the vegetables

  1. 1

    While the chicken marinates, preheat your oven to 400°F (200°C).

  2. 2

    Arrange the cherry tomatoes, red onion, zucchini, bell pepper, Kalamata olives, and sun-dried tomatoes on a large baking sheet or in an oven-safe dish. Drizzle with a little olive oil, season with salt and pepper, and toss to coat.

Step 3: sear the chicken (optional for extra flavor)

  1. 1

    Heat a skillet over medium-high heat and add a drizzle of olive oil.

  2. 2

    Remove the chicken from the marinade and sear for 2-3 minutes per side until golden brown. This step locks in flavor and creates a beautiful crust.

Step 4: bake the chicken and vegetables

  1. 1

    Nestle the chicken breasts among the vegetables on the baking sheet or dish. Pour any remaining marinade over the chicken and vegetables.

  2. 2

    Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.

Step 5: garnish and serve

  1. 1

    Remove the baking sheet from the oven and let the chicken rest for 5 minutes.

  2. 2

    Garnish with fresh parsley and crumbled feta cheese, if desired. Serve with lemon wedges for an extra burst of flavor.