Mediterranean Chicken Bake
mixed green salad with zucchini ribbons and oranges
This oven dish is easy to put together ahead of time - just pop into the oven 25 minutes before dinner time! The moisture from the topping will make your chicken tender and juicy.
Smarts: For those who prefer sauteing or a stovetop preparation, you can also saute the chicken first and then add the topping.
Ingredients
- Shallots - 1 bulb , diced
- Artichoke hearts - 10 oz , chopped
- Chicken breasts, boneless & 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
- Feta (opt) - 3 oz , crumbled
- Oranges - 1 , segmented
- Zucchini - 1/2 lb , peeled into ribbons
- Vinegar, red wine - 1 1/2 Tbsp
- Mustard, Dijon - 2 tsp
- Oil, cooking - 3 Tbsp
- Salad greens of choice - 5 oz
Prep
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Shallots / Artichoke hearts / Tomatoes / Oranges (for salad) - Prep as directed. (Can be done up to 3 days ahead)
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Chicken - Slice against the grain into strips and place into a baking pan. Season with garlic powder and some salt and pepper. Tenderize with a fork. (Can be done up to 1 day ahead)
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Make Mediterranean topping - Mix together shallots, artichoke hearts, tomatoes, capers, balsamic vinegar, and olive oil.
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Make
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Heat oven to 425F (218C).
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Place Mediterranean topping over chicken and bake for 16 to 20 minutes, stirring once midway through.
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While chicken bakes, use a peeler to peel zucchini into ribbons. Place into a colander and lightly salt.
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Make vinaigrette by whisking together red wine vinegar, Dijon mustard, and cooking oil. Season to taste with salt and pepper.
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When chicken is done, toss vinaigrette with zucchini, oranges, and greens. If using feta, sprinkle over chicken and enjoy with salad.
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