THIS CHICKEN you guys. The recipe was inspired by a Mediterranean fish packet recipe - you know, the type you cook in cute little foil packets with everything in one easy-to-clean-up meal. After having added it to my meal plan for the week, I noticed I already had fish in the rotation multiple times so I grabbed some chicken at the last minute (along with a few other ingredients to make this really sing). The result was a super simple one-dish meal where all of the flavors just work. I think it might be a new weeknight staple for many of you!
These are the main ingredients you need to get this dish going besides your usual olive oil, salt and pepper.
Chicken breast (it’s a blank canvas, which I love)
Pesto (salty and delicious)
Pint of grape tomatoes (the ones that are super flavorful all year around)
Feta cheese crumbles (for more substance and because cheese makes everything better)
Capers (a beautiful, briny flavor bomb)
Lemon juice and zest (for added brightness just before serving)
The awesome thing about this recipe is that you could basically look at the photos and understand how to make it, no recipe required. Just layer everything together and I promise it will work! It would be great served with your favorite whole grain, alongside some potatoes, or on top pasta. Customize it by mixing up the vegetables!
Did you make this recipe? Don’t forget to share photos on Instagram and tag me (@LeanneRayRDN) so I can see your awesome creations.
One-Dish Mediterranean Chicken
Author: Leanne Ray, MS, RDN
Yield: 6 servings | Prep time: 10 minutes | Bake time: 30 minutes | Total time: 40 minutes
1 lb boneless skinless chicken breast
1/4 cup jarred pesto
2 Tbsp capers
1/4 cup feta crumbles
1 pint grape tomatoes
1/2 lemon (zest and juice)
salt & pepper to taste
Preheat oven to 375 degrees.
Coat a rectangular baking dish with cooking spray and set aside.
Lay chicken breasts on a sturdy cutting board, cover with plastic wrap and pound to 1/2 inch thickness. Cut into 6 pieces. Season the chicken with salt and pepper then transfer to baking dish.
Spoon about a teaspoon of pesto on top each piece of chicken, then spread to cover as much of each piece as possible. Next, evenly distribute the capers and feta on top each piece of chicken. Add the tomatoes to the baking dish and scatter them evenly around the bottom of the pan. Drizzle the tomatoes with a bit of olive oil and season with salt and pepper.
Cover the dish with foil and bake for 30 minutes or until chicken is cooked through (an instant read thermometer should register 165 degrees). Add the juice and zest from the lemon just before serving.
Want more nutrition tips & recipes?
Subscribe to my emails. I'll give you a heads-up on what's new on the blog, plus share exclusive tips & offers.