I get a lot of calls from friends and family in dinner distress. Chicken is usually the culprit, too. So the next time you’re feeling flustered over how to make chicken more flavorful, make this no-fail Mediterranean dish.
This hassle-free recipe is healthy and full of all the best flavors of the Mediterranean. It’s light, rich in flavor, and fast enough to pull together on the busiest of weeknights.
Because after all, no one came home from work and said no to a home cooked meal.
Here’s what you’ll need for my Mediterranean Chicken (serves 2):
- 2 boneless, skinless chicken breasts
- 1 red pepper
- 1 medium yellow onion
- 3-4 tablespoons of lemon juice
- 4 tablespoons extra virgin olive oil
- 1 clove of garlic
- 1/4 cup of pitted Kalamata olives, sliced lengthwise
- 3 tablespoons feta
- 2 teaspoons oregano
- salt and pepper
Begin by washing your chicken breasts and patting them dry with a paper towel. Generously season both sides of the breasts with salt, pepper and oregano.
Add your peppers and onions to the same pan and another 2 tablespoons of your olive oil. Let the peppers and onions cook for about 5 minutes over medium heat, stirring occasionally. Season them with a sprinkle of salt and pepper.
Ready to eat? Place your peppers and onions on a plate with your chicken breasts on top. Pour any juices that may have gathered at the bottom of the pan onto the dish. Sprinkle your chicken with some chunks of feta cheese. You’re ready to go.
And bonus: This dish tastes just as good cold. It makes a perfect next-day lunch.
Fieldhouse Fun Fact: I like to keep my salt in an overturned seashell. It makes for easy access and is decorative. Proper ramekins are also out of my budget.