Baked Chicken with Tomatoes and Olives - Bravabod
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Baked Chicken with Tomatoes and Olives

Valentina

This recipe was inspired by the staples of Greek cooking - feta, olives, tomatoes, and yogurt. Here, lean boneless chicken breasts are used; but you could substitute with juicy chicken thighs and adjusting the cooking time accordingly. The baked topping adds just the right accents of saltiness and tang, and even a hint of warmth from the nutmeg.

How To MakeDiet Type: Low-carb

liked this

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Shopping List
    Chicken
  • 4 (6 ounce) boneless, skinless chicken breasts
  • 1/2 cup chopped fresh tomatoes
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup pitted kalamata olives, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon plain Greek yogurt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • salt and pepper, to taste Marinade
  • 1/4 cup olive oil
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons plain Greek yogurt
  • 2 tablespoons red wine vinegar (or lemon juice)
  • 1/2 teaspoon dried oregano

Instructions
  1. Step 1: Whisk together the marinade ingredients and pour into a wide container. Place the chicken breasts into the container and make sure the chicken is coated evenly in the marinade. Allow to marinate in the fridge for 1 hour, up to overnight.
  2. Step 2: Preheat the oven to 350°F. Place the chicken into a tall casserole pan.
  3. Step 3: Add the remaining chicken ingredients in a bowl: the tomatoes, cheese, olives, parsley, yogurt, garlic, salt, and pepper. Stir to combine.
  4. Step 4: Spread the chunky topping evenly over each chicken breast. Cook for 25 to 30 minutes, or until a meat thermometer inserted into the center reads 165°F. If using larger chicken breast than indicated, you may need to cook the chicken for slightly longer.
  5. Serve: Enjoy. This goes well with a side of Simple Tomato Cucumber Salad and/or cauliflower rice.
Nutrition

This recipe was inspired by the staples of Greek cooking - olives, tomatoes, and yogurt. Here, lean boneless chicken breasts are used; but you could substitute with juicy chicken thighs and adjusting the cooking time accordingly. The baked topping adds just the right accents of saltiness and tang, and even a hint of warmth from the nutmeg.

How To MakeDiet Type: Paleo

liked this

Freeze For 1-3 Months

Best by 3-4 Days


Shopping List
    Chicken
  • 4 (6 ounce) boneless, skinless chicken breasts
  • 1/2 cup chopped fresh tomatoes
  • 1/4 cup nut-based feta, crumbled (store-bought or homemade, Note 1)
  • 1/4 cup pitted kalamata olives, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon plain non-dairy yogurt (Note 2)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg
  • salt and pepper, to taste Marinade
  • 1/4 cup olive oil
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons plain non-dairy yogurt (Note 2)
  • 2 tablespoons red wine vinegar (or lemon juice)
  • 1/2 teaspoon dried oregano

Instructions
  1. Step 1: Whisk together the marinade ingredients and pour into a wide container. Place the chicken breasts into the container and make sure the chicken is coated evenly in the marinade. Allow to marinate in the fridge for 1 hour, up to overnight.
  2. Step 2: Preheat the oven to 350°F. Place the chicken into a tall casserole pan.
  3. Step 3: Add the remaining chicken ingredients in a bowl: the tomatoes, cheese, olives, parsley, yogurt, garlic, and salt & pepper. Stir to combine.
  4. Step 4: Spread the chunky topping evenly over each chicken breast. Cook for 25 to 30 minutes, or until a meat thermometer inserted into the center reads 165°F. If using larger chicken breast than indicated, you may need to cook the chicken for slightly longer.
  5. Serve: Enjoy. This goes well with a side of Simple Tomato Cucumber Salad and/or cauliflower rice.

Recipe Notes

Note 1: If preparing the homemade feta, prepare it according to the non-baked method so that the 'cheese' remains soft. It only takes a few minutes to prepare.

Note 2: I like to use a thick pure coconut yogurt for this, such as COYO brand. As an alternative, an equal amount of coconut cream (not sweetened cream of coconut) may be used.

Nutrition

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Baked Chicken with Tomatoes and Olives

PT40M 4 (6 ounce) boneless, skinless chicken breasts 1/2 cup chopped fresh tomatoes 1/4 cup feta cheese, crumbled 1/4 cup pitted kalamata olives, chopped 2 tablespoons fresh parsley, chopped 1 tablespoon plain Greek yogurt 1/2 teaspoon garlic powder 1/4 teaspoon ground nutmeg salt and pepper, to taste 1/4 cup olive oil 1/4 cup fresh parsley, chopped 2 tablespoons plain Greek yogurt 2 tablespoons red wine vinegar (or lemon juice) 1/2 teaspoon dried oregano Gluten Free Paleo Low-Carb 4 Servings Ingredients:

4 Servings

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