It’s all Greek…Chicken

Want to make a yummy home-cooked meal without turning to boxed or processed food?  Well you can cook with whole food and make flavorful, satisfying, and nutritious meals and it doesn’t have to be complicated.

GREEK CHICKEN WITH OLIVES

3 or 4 boneless, skinless chicken breasts

2 Tbsp Extra Virgin Olive Oil

5 or 6 red skinned potatoes, cubed with skin

2 cups of baby carrots

6 cloves of garlic pealed, diced

Juice of one lemon

¾ cup kalamata or black olives

2 lemons cut into wedges

Black pepper

2 Tbsp oregano

2 Tbsp cold butter, cut into small pieces

Crumbled feta cheese for garnish (optional)

 

Preheat oven to 375 degrees F.

Arrange washed and dried chicken breasts in a 9×13 inch baking dish.  Drizzle with 1 Tbsp of olive oil.

In a large bowl toss potatoes, carrots, and garlic with remaining 1 Tbsp of olive oil and squeeze lemon juice over them.  Arrange vegetables around chicken in the baking dish, along with lemon wedges and olives. Sprinkle with black pepper.  Cover and bake for 45 minutes.

Uncover and sprinkle with chopped oregano and butter.  Bake uncovered for about 15 minutes or until potatoes are tender and chicken is cooked through.  Sprinkle with feta cheese.

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