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Mediterranean Chicken Bake
and green salad with zucchini ribbons and oranges

Active: 30 Total: 40

This chicken, baked with Mediterranean topping, was featured way back in 2015, so we were excited to bring this fresh meal back to a meal plan this week. It's so simple you'll want to add it to the regular rotation. 

Tags

Ingredients

Metric
Servings:
4
Mediterranean Chicken Bake:
  • Shallots - 1 clove, diced
  • Artichoke hearts - 10 oz, chopped
  • Chicken breasts, boneless and skinless - 1 1/2 lbs, sliced against the grain
  • Garlic powder - 1 tsp
  • Tomatoes - 3/4 lb, chopped
  • Capers - 2 Tbsp
  • Vinegar, balsamic - 2 Tbsp
  • Oil, olive - 2 Tbsp
  • Cheese, feta (opt) - 3 oz, crumbled
Mixed Green Salad with Zucchini Ribbons and Oranges:
  • Vinegar, red or white wine - 1 1/2 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oil, cooking - 3 Tbsp
  • Zucchini - 1/2 lb, peeled into ribbons
  • Oranges - 1, segmented
  • Salad greens of choice - 5 oz

Nutrition Facts

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Prep

  1. Shallots / Artichoke hearts - (If prepping right before cooking, get oven heating first.) Prep as directed and combine. (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together red or white wine vinegar and mustard. Add cooking oil while whisking. (Can be done up to 5 days ahead)

  3. Chicken - Slice against the grain into strips. Place in a single layer in a baking dish. Tenderize with a fork. Season with garlic powder and some salt and pepper. (Can be done up to 1 day ahead)

  4. Zucchini / Oranges / Tomatoes - Prep as directed. Store separately. (Can be done 1 day ahead)

  5. Make Mediterranean topping - Combine shallots, artichoke hearts, tomatoes, capers, balsamic vinegar, and olive oil. (Can be done 1 day ahead)

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Make

  1. Heat oven to 425F / 218C.

  2. Pour Mediterranean topping over chicken. Transfer to the oven and bake until chicken is cooked through, stirring once midway through, 16 to 20 minutes.

  3. While chicken bakes, place zucchini ribbons into a colander and toss with a small amount of salt.

  4. When chicken is done, crumble feta over top.

  5. Toss zucchini, oranges, and greens in vinaigrette until dressed to your liking. Season with some black pepper.

  6. Serve chicken with salad on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (40)
Gluten-free (5)
Paleo (1)
Vegetarian (12)

26 reviews

This really seemed like pasta with sauce, but that might be on me for not adding enough artichoke. Next time I might skip the crushed tomatoes. Came together really quickly and easy

By: Rosemary
Posted: Jan 15, 2022
Diet: Vegetarian
0 Helpful

This was great. I halved the capers, though, and we were glad I did. Big hit with the husband.

By: Kristin
Posted: Jan 01, 2022
Diet: Original
0 Helpful

Just used a slotted spoon.

By: Alice
Posted: Dec 29, 2021
Diet: Original
0 Helpful

The chicken was really good. I subbed some tomatoes for roasted red bell peppers as it was what I had. The salad was just okay to me, but my salad hating kid liked it.

By: Twyla
Posted: Dec 24, 2021
Diet: Original
0 Helpful

Had to sub red onion and garlic for shallots and artichokes - still tasty! Plates beautifully.

By: Kristin
Posted: Dec 23, 2021
Diet: Original
0 Helpful

Didn’t do the salad. Served the chicken over rice, though pasta probably would’ve been even better. Came together quickly with lots of flavor.

By: Alana
Posted: Dec 22, 2021
Diet: Original
0 Helpful