Name: Mediterranean Chicken
Prep time: 30 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 4 small (6-to-8-ounce) boneless skinless chicken breasts; 1 1/2 tsp. kosher salt; 3/4 tsp. black pepper; 3 tbsp. olive oil; 1 red bell pepper, chopped; 1 red onion, cut into a large dice; 4 garlic cloves, finely chopped; 1/2 c. dry white wine; 1 c. cherry tomatoes, halved; 3/4 c. pitted green olives, halved; 2 tsp. fresh oregano, chopped; 1 zucchini, halved lengthwise and sliced into ½-inch half-moons; Zest and juice of 1 small lemon; 1/4 c. fresh parsley, chopped; Rice, orzo, bread, or roasted potatoes, for serving

Step 1Preheat the oven to 375°F.

Step 2Pat the chicken dry with paper towels and season with 1 teaspoon salt and ½ teaspoon black pepper. In a large oven-safe skillet or braiser, heat 2 tablespoons of the oil over medium-high heat. Add the chicken and cook on one side until well browned, 4 to 6 minutes. Transfer the chicken to a plate.

Step 3Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the bell pepper, onion, garlic, and remaining ½ teaspoon salt and ¼ teaspoon pepper and cook, stirring frequently, until the vegetables are tender and lightly golden, 4 to 6 minutes. Add the wine and cook, scraping up any browned bits, until most of the liquid has evaporated, about 1 minute. Stir in the tomatoes, olives, oregano, zucchini, lemon zest, and lemon juice.

Step 4Nestle the chicken seared-side up in the vegetables. Transfer the skillet to the oven and bake, uncovered, until the internal temperature of the chicken registers 165°F on an instant-read thermometer, 20 to 25 minutes.

Step 5Sprinkle with parsley and serve with rice.

Ingredients

Directions

Chicken