Mediterranean Chicken Bake
and green salad with zucchini ribbons and oranges
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.
- 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
- 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
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)
Make vinaigrette - Whisk together red or white wine vinegar and mustard. Add cooking oil while whisking. (Can be done up to 5 days ahead)
Make Mediterranean topping - Combine shallots, artichoke hearts, tomatoes, capers, balsamic vinegar, and olive oil. (Can be done 1 day ahead)
Heat oven to 425F / 218C.
Pour Mediterranean topping over chicken. Transfer to the oven and bake until chicken is cooked through, stirring once midway through, 16 to 20 minutes.
While chicken bakes, place zucchini ribbons into a colander and toss with a small amount of salt.
When chicken is done, crumble feta over top.
Toss zucchini, oranges, and greens in vinaigrette until dressed to your liking. Season with some black pepper.
Serve chicken with salad on the side. Enjoy!
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 easy0 Helpful
This was great. I halved the capers, though, and we were glad I did. Big hit with the husband.0 Helpful
Just used a slotted spoon.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.0 Helpful
Had to sub red onion and garlic for shallots and artichokes - still tasty! Plates beautifully.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.0 Helpful