December 21st, 2024
Recipes
Baked Chicken with Tomatoes and Olives
Valentina P
- Difficulty
•
- Time 40"
This recipe was inspired by the staples of Greek cooking - feta, olives, tomatoes, and yogurt. Here, lean boneless chicken breasts are used; but you could substitute with juicy chicken thighs and adjusting the cooking time accordingly. The baked topping adds just the right accents of saltiness and tang, and even a hint of warmth from the nutmeg.
How To MakeDiet Type: Low-carb
Shopping List
-
Chicken
- 4 (6 ounce) boneless, skinless chicken breasts
- 1/2 cup chopped fresh tomatoes
- 1/4 cup feta cheese, crumbled (or non-dairy feta)
- 1/4 cup pitted kalamata olives, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon plain Greek or non-dairy yogurt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg
- salt and pepper, to taste Marinade
- 1/4 cup olive oil
- 1/4 cup fresh parsley, chopped
- 2 tablespoons plain Greek or non-dairy yogurt
- 2 tablespoons red wine vinegar (or lemon juice)
- 1/2 teaspoon dried oregano
Instructions
- Step 1: Whisk together the marinade ingredients and pour into a wide container. Place the chicken breasts into the container and make sure the chicken is coated evenly in the marinade. Allow to marinate in the fridge for 1 hour, up to overnight.
- Step 2: Preheat the oven to 350°F. Place the chicken into a tall casserole pan.
- Step 3: Add the remaining chicken ingredients in a bowl: the tomatoes, cheese, olives, parsley, yogurt, garlic, salt, and pepper. Stir to combine.
- Step 4: Spread the chunky topping evenly over each chicken breast. Cook for 25 to 30 minutes, or until a meat thermometer inserted into the center reads 165°F. If using larger chicken breast than indicated, you may need to cook the chicken for slightly longer.
- Serve: Enjoy. This goes well with a side of Simple Tomato Cucumber Salad and/or cauliflower rice.
Nutrition
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Baked Chicken with Tomatoes and Olives
PT40M 4 (6 ounce) boneless, skinless chicken breasts 1/2 cup chopped fresh tomatoes 1/4 cup feta cheese, crumbled (or non-dairy feta) 1/4 cup pitted kalamata olives, chopped 2 tablespoons fresh parsley, chopped 1 tablespoon plain Greek or non-dairy yogurt 1/2 teaspoon garlic powder 1/4 teaspoon ground nutmeg salt and pepper, to taste 1/4 cup olive oil 1/4 cup fresh parsley, chopped 2 tablespoons plain Greek or non-dairy yogurt 2 tablespoons red wine vinegar (or lemon juice) 1/2 teaspoon dried oregano Gluten Free Paleo Low-Carb 4 Servings
Ingredients:
