Tuesday, March 7, 2017

Recipe (Re)creation: Greek Chicken with Meyer Lemons + Olives

It's been a long time, like a really long time since I last did a post, but I loved this recipe so much it inspired me to get back at it. It's essentially a one pan dish and is done in 30 minutes so it's the perfect weeknight meal. It also happens to be gluten and dairy free and is very kid-friendly. My toddler devoured this dinner and started stealing bites off my plate- it's really that good.

Serves 4


  • 4 boneless, skinless chicken breasts
  • Mediterranean seasoning*
  • 1 Meyer lemon, thinly sliced
  • 2 Tbsp. Olive Oil
  • 1/2 cup kalamata olives, halved
  • 2 Tbsp. capers
  • 1 red bell pepper, sliced
  • 1 large yellow onion, sliced


-Preheat oven to 400 degrees F and line a baking sheet with tin foil. 
-Season the chicken with salt and pepper and sprinkle with a a few teaspoons of seasoning.
-In a bowl, combine the veggies, lemon, olive oil and the remainder of the seasoning. 
-Transfer the veggies to the baking sheet and arrange chicken on top of the veggies. 
-Bake uncovered from 15-20 minutes, or until chicken is fully cooked. 
-Serve immediately, on it's own or over brown rice.

*If you prefer to make your own seasoning, combine dried oregano, thyme, paprika, garlic powder and salt to yield about 2 tbsp. seasoning.