Ingredients
- 4 boneless, skinless chicken breasts
- ¼ cup olive oil
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup crumbled feta cheese
- ½ cup cherry tomatoes, halved
- ½ cup Kalamata olives, sliced
- ¼ cup red onion, thinly sliced
- 1 cup cooked quinoa or rice (optional, for serving)
- Fresh parsley, chopped, for garnish
Instructions
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, salt, and black pepper. This fragrant mixture will infuse the chicken with bold Mediterranean flavors.
Place the chicken breasts in a large bowl or a zip-top bag. Pour the marinade over the chicken, ensuring each piece is fully coated. Let it marinate for at least 15 minutes, or for a more intense flavor, refrigerate for up to 4 hours.
While the chicken marinates, preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil to prevent sticking.
Transfer the marinated chicken to the prepared baking dish. Scatter the halved cherry tomatoes, sliced Kalamata olives, and red onion over the top. This combination adds both color and a delightful balance of sweetness and briny depth to the dish.
Place the casserole dish in the oven and bake for 30 minutes. The chicken will begin to turn golden and juicy.
Remove the casserole from the oven and sprinkle the crumbled feta evenly over the top. Return the dish to the oven and bake for another 10 minutes, allowing the feta to slightly melt and develop a rich, savory flavor.
Once done, remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped parsley for a vibrant finish. Serve warm over a bed of quinoa, rice, or with a side of roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 320
- Sugar: 2g
- Fat: 15g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g