Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (14 oz) diced tomatoes
- 1 cup olives, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups cooked rice or quinoa
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onions and garlic, sauté until soft.
- Add chicken breasts to the skillet, browning on all sides.
- Stir in diced tomatoes, olives, bell pepper, oregano, thyme, salt, and pepper.
- Simmer for 10 minutes.
- Transfer the mixture to a casserole dish, layering with cooked rice or quinoa.
- Top with crumbled feta cheese.
- Bake in the oven for 25-30 minutes, or until chicken is cooked through.
- Serve warm and enjoy!
Notes
For quicker prep, use rotisserie chicken and pre-chopped vegetables. Leftovers can be stored for up to three days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
