Oven Roasted Greek Chicken Breast | Roasted Greek Veggies

Or it can look like this...

if you don't like everything stacked. 

This is a pretty easy dinner and it's very flavorful with little effort. It's also a great way to use some of the summer veggies. So without further ado here is the recipe:

Oven Roasted Greek Chicken Breast with Veggies 
Created by: Simply Fit Mama
  • 2lbs  Chicken breast--I used skinless boneless because it's what I had on hand but you could use thigh meat or bone in chicken breast too, whatever floats your boat.
  • 2 Tablespoons of Oil-- I use coconut oil you could use olive oil just watch it and make sure it doesn't smoke when you brown the chicken.
  • 2- 3 Zucchini, cut into 1/2 inch- 1 inch pieces--If they are too small they will get mushy in the oven.
  • 1 cup  Grape tomatoes, cut in halves--any small tomatoes or big ones cut into smaller chunks.
  • 1 cup Kalamata olives, pitted and left whole
  • 3-4 cloves of garlic, roughly chopped
  • 3/4 cup marinated artichokes, drained and rinsed
  • 1 lemon
  • 1/4-1/2 cup Chicken broth--1/2 a cup if you like more juice at the bottom...yummy
  • Seasonings: Salt and Pepper, Garlic powder, 1/2 Tbsp each of the following Oregano, Thyme, Rosemary.
  • Feta Cheese 

Preheat oven to 400 degrees.

Get your chicken rinsed and patted dry. Lay it on your chopping board and put a sheet of saran wrap over the top and pound out the thick part of the chicken. You're not making it super thin just even with the thin part so it cooks evenly in the oven. 

Next get rid of the saran wrap and give the chicken a good dose of salt, pepper and a light sprinkling of garlic powder. Do this for both sides. While you are doing this get an oven safe pan or dutch oven heated on the stove set it at a medium to high heat.

Add your oil to the pan once it is heated. Now place your chicken in the pan and brown each side (it takes me about 2-3 minutes per side to get a golden brown)

While your chicken is getting a nice tan you can take a large bowl and put the zucchini, tomatoes, olives, artichokes, and half of the lemon juiced, garlic and herbs and mix it all together. 

Once your chicken is golden pull it off the burner and add all the contents of the bowl plus the chicken broth. (You can skip the bowl step above if you don't want to dirty a bowl and just throw everything on top of the chicken, the herbs get better distributed if you combine them first, but I skipped the bowl and it turned out great) 

Put the pan in the oven and let it cook for around 15-20 minutes for boneless skinless breast, bone in I would say 35-45 minutes. If you don't have an oven safe pan (or it's not big enough) you can still make this recipe just after you brown the chicken place everything in a 13x9 dish.

Once your chicken is done make sure to let it rest for 5-10 minutes so you don't loose the juiciness. I like to use the other half of the lemon at the end before serving to brighten up the flavor a bit. Plate your food and add the feta cheese on top as desired. 



Christy said...

Yummy! I think I might try that one tonight! Thanks for sharing!

Ang @ Sparkles and Bugs said...

Hi, I wanted to invite you to my first ever "Fitness Friday" Link Party on my blog. I would love it if you linked up a great snack or recipe for us or any blog post that has to do with Health & Fitness. I hope you'll check it out.

let me know if you have questions.

East Coast-er Momma said...

MAn, I just might have to do this for dinner tonight...at a total loss for munching plans and this is looking quite promising.

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