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pan-roasted-chicken-with-cherry-tomatoes-and-greek-olives

Photo by: Joseph De Leo
Comments: 0
 

Recipe

A colorful dish inspired by the flavors of Greece. I chose bone-in chicken breasts because they take slightly longer to cook than boneless breasts (which gives them more time to get fully acquainted with the other ingredients while absorbing their wonderful flavors). The chicken is smothered in a colorful medley of sweet cherry tomatoes, briny Greek olives, fruity olive oil, and tangy balsamic vinegar. Oregano and thyme lend their floral quality and depth to the dish as it roasts in the oven. All that and it's a super-quick, snazzy meal worthy of your pickiest eater and finest house-guest!

Yield : Serves 4
Cooking Time : 45-50 minutes

Ingredients

  • Cooking spray
  • 4 (4-ounce) skinless chicken breasts (with bone)
  • Salt and ground black pepper
  • 2 cups cherry or pear tomatoes
  • 1/2 cup pitted kalamata or Greek olives
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme

Directions

Preheat oven to 400ºF. Coat a shallow roasting pan with cooking spray.

Season both sides of chicken with salt and black pepper and place in prepared pan. Set aside.

In a medium bowl, combine tomatoes, olives, oil, vinegar, oregano, and thyme. Toss to combine. Pour mixture over and around chicken in pan.

Roast chicken 35 to 40 minutes, until chicken is cooked through.


© 2014 Robin Miller

Note from Cookstr's Editors

Nutritional information includes 1/8 of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

124kcal (6%)
27mg (3%)
10mg (16%)
37mcg RAE (1%)
259mg
16mg
5g
3g
2g
5g
11mg (4%)
589mg (25%)
1g (7%)
10g (16%)
1mg (5%)
 

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