Chicken, Food, Gluten-Free Dishes, Main Dishes, Quick & Easy Main Dishes

Mediterranean Baked Chicken

Mediterranean Chicken Bake

A while ago I mentioned that I am addicted to ridiculously easy recipes.  Anything that takes longer than 10-20 minutes to prep is out.  I know that I am just plain lazy, but it’s also frustrating to get in the middle of a recipe, and then have a baby start screaming to be held or played with.

Her newest occupation is walking around the house while holding someone’s fingers.  She loves to be on the move and likes her walker to a point, but really prefers walking around with someone because she can go where she wants and sit down and play with whatever she wants to.  It’s fine for a while, but it gets really tiring walking around hunched over all day.  She needs to learn to crawl, but alas, I don’t think she will since she hates being on her stomach.  I’d settle for scooting soon…

Which brings me back to this recipe.  It is super-de-duper quick and easy and practically a one dish dinner.  Technically, you have to dirty two dishes, so I guess there’s no such thing as almost a one dish dinner.  Anyway, the point of all of that is it’s easy…so easy you might actually think it’s a one dish dinner.  And it’s tasty.  Easy, fast, and tasty.  What more do you want in a dinner?

Mediterranean Chicken Bake 2

Mediterranean Baked Chicken

Adapted from: Heather’s French Press
2 chicken breasts, halved
4 Tablespoons olive oil
1 small onion, sliced
1 bell pepper, sliced
1/2 jar marinated artichoke hearts
4 ounces olives (I used sliced because that’s what I had on hand.)
1/2 cup cherry tomatoes
1/4 cup fresh mozzarella cheese, cubed
salt and pepper to taste
Directions
1. Preheat the oven to 425.  Pour 2 Tablespoons oil in baking dish and add sliced onion and bell pepper.  Bake for 10 minutes, or until peppers and onions have softened.
2. Meanwhile, heat remaining oil in skillet. Salt and pepper both sides of each chicken breast to taste.  Saute in oil on medium-high heat til browned on both sides.
3. Once peppers and onions are soft, add chicken, artichoke, olives, and tomatoes to baking dish.  Bake for an additional 15-20 minutes or until chicken is cooked through.  Add cubed mozzarella cheese before serving.

2 thoughts on “Mediterranean Baked Chicken”

  1. Oh… I so remember those days of “please just learn to crawl”!!! Now, my little guy sits on the counter while I cook. He likes to see and “help”. 🙂 This dish looks awesome Laura, and I’m a huge artichoke fan. Pinning and sharing this! :)Krista @ joyfulhealthyeats

    1. Yep, I can’t wait til mine can “help” in the kitchen. She already loves being in the kitchen because she thinks she gets to eat anytime I’m in there! Everyone keeps telling me I’ll regret it when she starts walking, but I’m not so sure!Thanks Krista!

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