Mediterranean Chicken Bake
What do you make when you don't have much hanging around the kitchen? I happened to find some chicken in the freezer...a can of artichokes...and went from there. This came together really quickly...and was absolutely delicious...and of course is Whole30 Compliant!
3 Chicken Breasts cut into 3 pieces each
1 tbsp Olive Oil or Avocado Oil
1 can of Artichoke Hearts
1/2 cup of Cherry Tomatoes sliced in half
1/2 of a Red Onion sliced in big chunks
1/2 cup pitted Kalamata Olives
1/2 cup Sun Dried Tomatoes
2 tbsp of Primal Kitchens Avocado Oil Greek Dressing*
2 tsp of dried Oregano
1 tsp Garlic Powder
1 tbsp fresh Parsley chopped
1. Pre-heat the oven to 350.
2. Grease a 9 x 13 baking dish with olive oil, cut chicken and arrange in dish. Salt and pepper the chicken. Put this into the pre-heated oven for 20 minutes.
3. While the chicken starts cooking gather the artichoke hearts, cherry tomatoes, red onion, kalamata olives, and sun dried tomatoes into a bowl. Pour the primal kitchens dressing over top and stir to combine.
4. Remove the chicken from the oven and stir in the contents of the bowl. Now sprinkle with the oregano and garlic powder. (If you are a garlic lover like myself...you can put in a few whole cloves as well) Put it all back in the oven and cook for another 20-25 minutes until the chicken is cooked through. Sprinkle with fresh parsley.
5. Serve with side salad.
*Notes: If you don't have the Primal Kitchens Avocado Oil Greek Dressing you can sub in 1 tbsp of red wine vinegar, 1 tbsp of olive oil, mixed with 1 garlic clove crushed and one tsp of dried oregano.
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