Mediterranean Chicken

This recipe was created on a total whim. Wait, what am I saying, most recipes of my recipes are created on a whim. I have this dream of being a meal planning genius but my food and what I want is completely mood and weather dependant, so meal planning usually doesn’t work out for me, despite my best intentions.

I was totally craving something comforting but salty and unique and totally flavourful when I thought up this recipe. And I have to say, this chicken totally lives up to all these desires! It is a very simple and very satisfying, comforting, cozy dish!

Mediterranean Chicken Recipe


4 chicken breasts or thighs
1/2 cup sun-dried tomatoes, sliced (I use dried and then rehydrate them)
1/2 cup green olives, sliced (I like garlic stuffed olives)
2 cloves garlic, minced
1/2 white onion, finely sliced
1/2 lemon, juiced and zested
2 tablespoons olive oil
1 pinch sea salt
1/2 teaspoon pepper


Finely slice your sun dried tomatoes, and slice your olives. Add olives, sun dried tomatoes, garlic, onion, lemon juice, salt, pepper, and olive oil to a bowl, stir to combine.

Place chicken in a dish to marinade it, pour marinade mixture over the chicken. Refrigerate and let marinade for at least 20 minutes but ideally for 10-12 hours.

Preheat oven to 350ºF and place the chicken and marinade into a casserole dish or baking dish. Bake for 30-45 minutes, or until chicken juices run clear.

Serve with oven roasted potato wedges and a big green salad or braised kale.


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