Some recipes are just too good (and EASY) not to share. Last night’s dinner, also today’s lunch, of Greek Chicken is one of my favorites. It’s fast, has a few ingredients that you probably already have in the pantry, and cooks in one pan in just 3o minutes!
I got this recipe from a recipe exchange a few years ago. It was sort of like a recipe chain email where you post one recipe and you end up with lots of others from friends and acquaintances. I love that concept because I can think of that friend when I make the meal. I will post another recipe from that same chain – a fabulous coconut cake – another time.
2 Boneless, Skinless Chicken Breasts
1 Can Diced Tomatoes (I use the Italian seasoned ones, but plain is fine)
3 Tbsp Capers
1/2 Cup Kalamata Olives
1 Bunch of Scallions, chopped
1/2 Jar of seasoned Artichoke Hearts (remove any tough outer leaves)
1 Tbsp Greek Seasoning
Salt and Pepper to taste
Preheat the oven to 375 degrees. Place the chicken breasts in a baking dish, and cover with tomatoes. Sprinkle in remaining ingredients and stir, adding more seasoning if you like. Bake for 30 minutes if chicken is thawed, 45 if frozen. Feel free to add more of any ingredient that you like. I generally use the whole jar of artichokes, but you may like more olives. It’s totally flexible.
This dish is so good! I often throw it together in the morning and then just bake it at dinner time. This way, it marinates in the fridge all day. I serve it with orzo pasta, but I think roasted potatoes would be great, as well. It’s so healthy and delicious that we have it probably once a month. I hope you love it, too!