Mediterranean Baked Chicken Dinner Recipe
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
2 tbsp olive oil
2 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
Salt and pepper, to taste
For the Vegetables:
1 large red bell pepper, sliced
1 large yellow bell pepper, sliced
1 red onion, sliced
1 cup cherry tomatoes, halved
1/2 cup Kalamata olives, pitted
4 cloves garlic, minced
2 tbsp olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
For the Lemon Herb Sauce:
Juice of 1 lemon
2 tbsp olive oil
1 tbsp honey
1 tbsp Dijon mustard
1 tbsp chopped fresh parsley
1 tsp dried oregano
Salt and pepper, to taste
Instructions:
Preheat Oven: Preheat your oven to 400°F (200°C).
Prepare Chicken: Place the chicken breasts in a large bowl. Drizzle with olive oil and sprinkle with dried oregano, dried thyme, paprika, salt, and pepper. Rub the seasonings into the chicken until evenly coated.
Prepare Vegetables: In a separate bowl, combine the sliced bell peppers, red onion, cherry tomatoes, Kalamata olives, minced garlic, olive oil, salt, and pepper. Toss to coat the vegetables evenly.
Assemble Dish: Arrange the seasoned chicken breasts and vegetables in a single layer on a large baking sheet or in a baking dish.
Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the vegetables are tender and slightly caramelized.
Make Lemon Herb Sauce: While the chicken and vegetables are baking, prepare the lemon herb sauce. In a small bowl, whisk together the lemon juice, olive oil, honey, Dijon mustard, chopped parsley, dried oregano, salt, and pepper.
Serve: Remove the Mediterranean Baked Chicken and Vegetables from the oven. Drizzle with the lemon herb sauce and garnish with chopped fresh parsley before serving.
