Description
Flavorful Mediterranean chicken breasts seared to perfection and topped with vibrant sautéed vegetables and crumbled feta cheese. A healthy and delicious meal!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 red bell pepper, seeded and chopped
- 1 yellow bell pepper, seeded and chopped
- 1 zucchini, chopped
- 1 red onion, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salt and freshly ground black pepper to taste
- 4 ounces feta cheese, crumbled
- Lemon wedges, for serving
- Cooked quinoa or couscous, for serving
Instructions
- Prepare the Chicken Breasts: Pat the chicken breasts dry with paper towels.
- Season the Chicken: In a small bowl, combine the oregano, basil, garlic powder, red pepper flakes (if using), salt, and pepper. Rub this mixture all over the chicken breasts.
- Heat the Olive Oil: Heat the olive oil in a large skillet over medium-high heat.
- Sear the Chicken: Carefully place the seasoned chicken breasts in the hot skillet. Sear them for about 5-7 minutes per side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure accuracy. Cook in batches if needed.
- Rest the Chicken: Once the chicken is cooked, remove it from the skillet and set it aside to rest for a few minutes. Tent it loosely with foil to keep it warm.
- Prepare the Vegetables: While the chicken is resting, chop the bell peppers, zucchini, and red onion into bite-sized pieces. Halve the cherry tomatoes and Kalamata olives. Mince the garlic.
- Sauté the Vegetables: Add the remaining olive oil to the same skillet you used to cook the chicken. Heat the oil over medium heat. Add the red bell pepper, yellow bell pepper, red onion, and zucchini to the skillet. Sauté for about 5-7 minutes, or until the vegetables are slightly softened.
- Add Garlic and Tomatoes: Add the minced garlic and halved cherry tomatoes to the skillet. Cook for another 2-3 minutes, or until the garlic is fragrant and the tomatoes have softened slightly.
- Add Olives and Herbs: Stir in the Kalamata olives, fresh parsley, and fresh basil. Season with salt and pepper to taste. Cook for another minute or two, just until the herbs are fragrant and the flavors have melded together.
- Slice the Chicken: Slice the rested chicken breasts into thick slices.
- Assemble the Dish: Arrange the sliced chicken on a platter or individual plates. Spoon the Mediterranean vegetables over the chicken.
- Top with Feta: Sprinkle the crumbled feta cheese over the chicken and vegetables.
- Serve: Serve immediately. Garnish with lemon wedges, if desired. This dish is also delicious served over cooked quinoa or couscous.
Notes
- Don’t overcook the chicken; use a meat thermometer.
- Fresh herbs add the best flavor.
- Adjust the vegetables to your liking.
- You can prepare the vegetables ahead of time.
- Add red pepper flakes for a little heat.
- Lemon zest adds an extra burst of flavor.
- Marinate the chicken for even more flavor.
- Broil the feta for a warm and slightly melted topping.
- Serve with roasted potatoes, Greek salad, or pita bread.
- Prep Time: 20 minutes
- Cook Time: 25 minutes