Mediterranean chicken

Contributed by Food for health editors

Mediterranean chicken

This simple dish is ready in under 30 minutes, making it a great go-to weeknight choice. Serve with whole grains and vegetables to round out the meal.

This recipe first appeared on Kaiser Permanente Washington’s food and fitness blog — visit for more healthy and delicious recipes.

Servings: 4


  • 1 pint grape tomatoes
  • 16 Kalamata olives, pitted and halved
  • 3 tablespoons olive oil
  • 4 boneless chicken breast halves
  • 1 15-ounce can no-salt-added chickpeas, rinsed and drained
  • 1 lemon


  1. Preheat oven to 475 F. Toss tomatoes, olives, and 2 tablespoons of oil together in a medium bowl. Set aside.
  2. Pat chicken dry.
  3. Heat a large ovenproof skillet over high heat until hot.
  4. Add remaining tablespoon oil. Heat until hot but not smoking.
  5. Place chicken in skillet. Cook until deep golden brown (about 4 minutes).
  6. Turn chicken over.
  7. Add tomato mixture and chickpeas to skillet.
  8. Transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened (about 18 minutes).
  9. Add juice of one lemon, and salt and pepper to taste.

Nutrition information (per serving)

  • Calories: 544
  • Total fat: 20 g
  • Saturated fat: 4 g
  • Cholesterol: 146 mg
  • Sodium: 596 mg
  • Total carbohydrate: 30 g
  • Dietary fiber: 8 g
  • Total sugars: 3 g
  • Protein: 61 g