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

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

  • 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
  • Sugars: 3 g
  • Protein: 61 g