EASY MEDITERRANEAN BAKED CHICKEN BREAST
One of our go-to recipes for chicken breast that we make often during the week because it's so easy. Chicken breast gets marinated in Mediterranean flavors like lemon juice, olive oil, and herbs and then baked in the oven.
Provided by Silke
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 2
Number Of Ingredients 7
Steps:
- Season chicken breasts with salt and pepper on all sides and place in a bowl or lidded container. Combine olive oil, lemon juice, garlic, oregano, and thyme in a small bowl and pour marinade over chicken breasts. Marinate for 10 minutes at room temperature.
- Preheat oven to 400 degrees F (200 degrees C). Set one oven rack about 6 inches from the heat source.
- Place chicken breasts into a baking dish and pour marinade on top.
- Bake chicken on the middle rack of the preheated oven until no longer pink in the center and the juices run clear, 35 to 45 minutes, depending upon thickness. Move baking dish to the top rack and broil chicken until well browned, about 5 minutes.
Nutrition Facts : Calories 501 calories, Carbohydrate 3.5 g, Cholesterol 129.2 mg, Fat 32.5 g, Fiber 0.4 g, Protein 47.4 g, SaturatedFat 5.3 g, Sodium 191.3 mg, Sugar 0.8 g
MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES
A healthy dish, full of sunshine flavours
Provided by Good Food team
Categories Dinner, Lunch
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
- Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
- Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
- Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).
Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium
EASY ITALIAN BAKED CHICKEN BREAST RECIPE
Easy Italian baked chicken breast, flavored with a simple spice mixture along with fresh garlic and olive oil, and finished with parsley and fresh basil. Be sure to read the tips for best results.
Provided by Suzy Karadsheh
Categories Dinner
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Pat chicken dry. Place a chicken breast in a large zip-top bag and zip the top (make sure to release any air in the bag first), then place it on your poultry cutting board. Using a meat mallet like this one, pound to flatten the chicken. Repeat the process with the remaining chicken breast pieces.
- Season the chicken with kosher salt and pepper on both sides and place in a large mixing bowl or dish. Add spices, minced garlic, extra virgin olive oil, and lemon juice. Combine to make sure the chicken is evenly coated with the spices and garlic.
- In a large lightly oiled baking dish or pan, spread the onion slices on the bottom. Arrange seasoned chicken on top, and add the tomatoes.
- Cover the baking dish tightly with foil and bake for 10 minutes covered, then uncover and bake for another 8 to 10 minutes or so. Watch carefully. This can take less or more time depending on the thickness of your chicken breasts. To be sure the chicken is cooked through, use an instant digital cooking thermometer. It should register 165 degrees F.
- Remove from the heat. Let the chicken breasts rest (cover with foil or another pan) for 5 to 10 minutes or so before serving. Uncover and garnish with fresh parsley and basil. Enjoy!
Nutrition Facts : Calories 191.8 kcal, Sodium 177.5 mg, Fat 4.5 g, SaturatedFat 1 g, TransFat 0.1 g, Carbohydrate 3.4 g, Fiber 0.8 g, Protein 32.6 g, Cholesterol 96.8 mg, ServingSize 1 serving
MEDITERRANEAN CHICKEN
Steps:
- Combine the flour and cayenne in a shallow bowl. Heat the olive oil in a medium skillet on medium flame until hot.
- Dredge the chicken in the flour mixture, shaking off any excess flour. Place the chicken in the hot skillet and cook until lightly golden, about 3 minutes.
- Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. Cook for 8 to 10 minutes, shaking the pan occasionally and stirring the olive mixture gently to avoid burning the garlic.
- Add the butter to the pan, shaking to combine the sauce.
- Place the chicken breasts on a serving plate, then pour the olive mixture over the top. Garnish with the remaining 1 1/2 tablespoons of the fresh parsley.
ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES
Easy Mediterranean Chicken Recipe that requires little prep, one skillet, and 15 minutes to cook! Plus, it's loaded with favorite Mediterranean flavors.
Provided by The Mediterranean Dish
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
- Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
- In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
- Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy
Nutrition Facts : Calories 135 calories, Sugar 5 g, Sodium 580.2 mg, Fat 5.8 g, SaturatedFat 1.5 g, TransFat 0 g, Carbohydrate 12.1 g, Fiber 2.4 g, Protein 9.6 g, Cholesterol 24.9 mg
MEDITERRANEAN CHICKEN
Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.
Provided by Robyn Webb
Categories World Cuisine Recipes European Italian
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
- Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
- Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 7.2 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 268.1 mg, Sugar 3.2 g
MEDITERRANEAN CHICKEN BREASTS
Adapted from a recipe in 'Terrific Chicken: 100 great meals in minutes'. If you're craving crispy chicken, this Mediterranean-style chicken is fairly quick to make and relatively low-fat! Serve it with a pasta or rice side dish and your favourite salad greens.
Provided by bluemoon downunder
Categories Chicken Breast
Time 25m
Yield 6 Mediterranean Chicken Breasts, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the first seven ingredients (from the cheese through to the black pepper) on a piece of waxed paper - saves on washing up later! - or if you prefer on a plate; put the oil in a shallow dish.
- Dip the chicken breast halves in the oil, then coat them evenly with the cheese/breadcrumb mixture.
- Spray a non-stick skillet with cooking spray and set over a medium heat; add the chicken and cook, turning once, for 15 minutes, or until golden brown and the juices run clear.
GREEK CHICKEN
Greek Chicken is a simple and quick marinated chicken recipe infused with lemon and warm spices, made easily in the oven, air fryer, or on the stove.
Provided by Aneesha Gupta
Categories Main Course Salad
Time 35m
Number Of Ingredients 11
Steps:
- Trim off the extra fat from the chicken thighs and cut each thigh into half width-wise. In a bowl or large ziplock bag, combine olive oil, salt, black pepper, spices, and lemon juice. Add chicken and toss to coat with the marinade. Refrigerate for 15 minutes to 2 hours.
- Place the chicken thighs on an aluminum-lined baking sheet. Turn on the oven on BROIL mode. Broil chicken for 8 minutes on the first side. Flip the chicken and broil for 5-6 minutes on the other side, or until the chicken cooks through to an internal temperature of 165°F.
- Preheat the air fryer to 360°F. Place chicken in the fryer basket in a single layer. Cook for 8 minutes. Flip the chicken and cook for another 5-6 minutes, or until the chicken cooks through.
- Heat a grill pan or skillet on medium-high for about a minute. Place the chicken and cook for 5-6 minutes on the first side. Flip and cook for another 5-6 minutes.
Nutrition Facts : Calories 176 kcal, Carbohydrate 1 g, Protein 24 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 527 mg, ServingSize 1 serving
MEDITERRANEAN GRILLED CHICKEN BREASTS
Provided by Layla
Time 35m
Number Of Ingredients 9
Steps:
- Combine lemon juice, olive oil, parsley, garlic, paprika, and oregano in large plastic food storage bag.
- Pierce chicken with fork several times and sprinkle with salt and pepper. Add to bag and coat with dressing, marinate 20 minutes or up to two days in the fridge.
- Remove chicken from bag. Grill or broil for about 5-6 minutes per side. Or, cook in a grill pan over medium-high heat, 5 to 6 minutes per side, or until cooked through.
Nutrition Facts : ServingSize 1 serving, Calories 231 kcal, Carbohydrate 2 g, Protein 24 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 425 mg, Fiber 1 g, Sugar 1 g
MEDITERRANEAN CHICKEN
Garlic and herb chicken topped with a fresh tomato and feta relish.
Provided by Rena
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Place the 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 tablespoons of water, salt and pepper to taste, garlic and Italian seasoning in a resealable plastic bag.
- Add the chicken; seal and shake to coat.
- Marinate in the refrigerator for at least 30 minutes or up to 4 hours.
- Heat the remaining teaspoon of olive oil in a pan over medium heat.
- Remove the chicken from the marinade and add to the pan.
- Cook for 5-7 minutes on each side or until done.
- While the chicken is cooking, stir together the tomatoes, feta cheese and herbs. Add salt and pepper to taste.
- Spoon the tomato mixture over the chicken and serve.
Nutrition Facts : Calories 262 kcal, Carbohydrate 4 g, Protein 26 g, Fat 16 g, SaturatedFat 4 g, Cholesterol 81 mg, Sodium 323 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MEDITERRANEAN CHICKEN BREASTS
Boneless chicken breasts are cooked in a flavorful coating of bread crumbs, pecorino Romano cheese and basil until tender and crispy.
Provided by My Food and Family
Categories Dairy
Time 24m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Mix first 6 ingredients.
- Dip chicken in yogurt, then in cheese mixture, turning to evenly coat both sides of each breast.
- Cook in skillet sprayed with cooking spray on medium heat 5 to 7 min. on each side or until done (165ºF). Serve over couscous.
Nutrition Facts : Calories 270, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
BAKED MEDITERRANEAN CHICKEN BREASTS WITH TOMATOES, OLIVES, CAPERS, AND GARLIC
Steps:
- Preheat the oven to 350 degrees. Coat a baking dish with cooking spray.
- Combine 1 teaspoon of thyme leaves, 1 teaspoon freshly chopped+ basil, 1/2 teaspoon dried oregano, and 1/2 teaspoon garlic powder in a small dish. Mix until well combined. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste, then sprinkle the herb mixture evenly over both sides of each chicken breast.
- Heat the 2 teaspoons of olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes, or until golden brown then flip. Cook for an additional 1-2 minutes.
- While the chicken is cooking, combine the tomatoes, olives, onion, capers, sliced garlic, and remaining thyme, basil, and oregano, then season with sea salt and freshly cracked pepper, to taste, in a small bowl. Drizzle with remaining olive oil then toss to mix well.
- Place the chicken breasts into the prepared baking dish then surround the chicken with the tomato mixture. Place into the oven and bake for 20-25 minutes, or until chicken is cooked through. Remove from the oven and let the chicken rest for 5 minutes before serving. Sprinkle with more fresh basil and thyme if desired. Enjoy.
MEDITERRANEAN CHICKEN BREASTS RECIPE
Sautéed with chunks of green zucchini and juicy tomatoes in a paprika-oregano seasoning, every bite of this Mediterranean chicken will take your tastebuds on a tour from Spain to Greece. Serve with roasted potatoes to make it a complete meal.
Provided by Walmart
Categories All Recipes
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- HowToStep
- Sprinkle chicken with salt and black pepper. Heat a large non-stick frying pan over medium. Add oil, then chicken. Cook until golden, about 3 minutes per side. ##Combine zucchini, tomatoes, garlic, paprika and oregano in a large bowl. Toss to combine. Scatter zucchini and tomatoes around chicken. Reduce heat to medium-low. Cook, covered, flipping chicken halfway through cooking, until an instant-read thermometer inserted into thickest part of breast reads 165°F, about 8 to 10 minutes.
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5/5 (4)Total Time 1 hrCategory Healthy Stuffed Chicken Breast RecipesCalories 179 per serving
- Preheat oven to 400 degrees F. Combine feta, roasted red peppers, spinach, olives, basil, parsley and garlic in a medium bowl.
- Using a small knife, cut a horizontal slit through the thickest portion of each chicken breast to form a pocket. Stuff each breast pocket with about 1/3 cup of the feta mixture; secure the pockets using wooden picks. Sprinkle the chicken evenly with salt and pepper.
- Heat oil in a large oven-safe skillet over medium-high heat. Arrange the stuffed breasts, top-sides down, in the pan; cook until golden, about 2 minutes. Carefully flip the chicken; transfer the pan to the oven. Bake until an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F, 20 to 25 minutes. Drizzle the chicken evenly with lemon juice. Remove the wooden picks from the chicken before serving.
SPICY MEDITERRANEAN ROASTED CHICKEN BREASTS - LISA G …
From lisagcooks.com
Cuisine MediterraneanCategory MainServings 4Total Time 1 hr 45 mins
- In a large bowl, whisk together the lemon zest, lemon juice, vinegar, olive oil, garlic, chili flakes, oregano, salt and pepper.
- Coat and submerge the chicken breasts, breast-side down (bone-side up) and let it marinate, covered and refrigerated for 1 to 4 hours.
- After the chicken has marinated, place the chicken, breast side up on to a roasting pan (don’t place it on a flat surface because it will sit in the fat); season with salt and pepper.
- Bake the chicken at 425 for 45 – 50 minutes, until the chicken is golden and cooked through (if using a thermometer it should reach 165).
MEDITERRANEAN CHICKEN BREASTS RECIPE - MAGIC SKILLET
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Cuisine MediterraneanCategory ChickenServings 4Total Time 35 mins
- In a large, microwaveable casserole, arrange chicken breasts. Dissolve cornstarch in water and combine with remaining ingredients. Pour sauce over chicken breasts.
- Cover with wax paper and microwave on high 8-10 minutes. Stir. Rotate dish 1/2 turn. Cover and microwave 8 - 10 minutes until chicken breasts are fork-tender and no longer pink next to the bone. Remove wax paper. Let stand 5 minutes before serving.
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4.9/5 (73)Total Time 55 minsCategory DinnerCalories 90 per serving
- Mix Marinade ingredients in a bowl, then add chicken and toss to coat. If time permits, marinate for 24 hours, otherwise proceed to next step.
- Place potatoes and onion in baking pan, top with chicken. Pour over the chicken stock then marinade from the bowl.
MEDITERRANEAN CHICKEN - THE MOUNTAIN KITCHEN
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4.5/5 (2)Total Time 45 minsCategory Lunch, Main CourseCalories 314 per serving
- Pour enough olive oil into an oven proof skillet to generously coat the bottom. Heat the oil over medium heat until the oil shimmers, about 2 to 3 minutes. While the oil heats up, generously season both sides of the chicken breasts with salt and pepper.
- Carefully place the chicken breasts into the pan starting with the end closest to you to avoid splattering hot oil on yourself. Allow the chicken breasts to brown without moving them, so that a nice golden-brown crust forms, about 3 to 4 minutes. When the chicken is a nice golden color turn it over, drizzle the chicken directly with 1 tablespoon of lemon juice. Top each breast fillet with feta cheese, peppers, and black olives. Pour the vegetable broth around the chicken breasts and drizzle the chicken breasts with remaining lemon juice. Place the skillet in the preheated oven for 10 to 15 minutes or until juice runs clear.
- To serve, spoon some of the broth from the skillet and drizzle over the chicken breasts. Sprinkle with fresh parsley and enjoy!
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Ratings 38Calories 292 per servingCategory Main Course
- Heat a large skillet with 1 Tablespoon oil and cook chicken 2-3 minutes on each side until browned and almost cooked though (it will finish cooking later).
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- Greek Chicken Fried Rice from Foxes Love Lemons. With briny kalamata olives, sharp feta cheese, and tender chopped chicken, this new take on fried rice is packing some serious Mediterranean vibes.
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From feelgoodfoodie.net
Ratings 56Category Main CourseCuisine AmericanTotal Time 35 mins
- Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through.
- Season the chicken breast with oregano, paprika, salt and pepper and use your hands to rub the seasoning on both sides of the chicken.
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