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.
Servings: 4
Ingredients
- 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
Directions
- Preheat oven to 475 F. Toss tomatoes, olives, and 2 tablespoons of oil together in a medium bowl. Set aside.
- Pat chicken dry.
- Heat a large ovenproof skillet over high heat until hot.
- Add remaining tablespoon oil. Heat until hot but not smoking.
- Place chicken in skillet. Cook until deep golden brown (about 4 minutes).
- Turn chicken over.
- Add tomato mixture and chickpeas to skillet.
- Transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened (about 18 minutes).
- 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