Description
A zesty Mediterranean dish featuring chicken breasts marinated in a vibrant lemon-herb blend, baked to perfection with briny kalamata olives for a balanced, flavorful meal.
Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs total)
1⁄4 cup extra virgin olive oil
Juice of 2 organic lemons (about 1/3 cup)
Zest of 1 organic lemon
4 cloves garlic, minced
1 teaspoon dried oregano (Greek, if possible)
1 teaspoon dried thyme
1 teaspoon fine sea salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 cup fresh flat-leaf parsley, chopped
1⁄4 cup kalamata olives, pitted (optional: 1/2 cup crumbled feta cheese)
Instructions
In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, pepper, and parsley.
Add chicken breasts to the bowl and toss to coat evenly in the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat oven to 375°F (190°C). Place chicken on a baking sheet lined with parchment paper. Discard marinade.
Bake for 25–30 minutes, or until chicken reaches 165°F (74°C) and juices run clear.
Top with kalamata olives (and feta cheese, if using) just before serving. Let rest 5 minutes before slicing.
Notes
Marinate for at least 4 hours if short on time.
Optional feta cheese adds richness; omit for a lower-fat meal.
Store leftovers in an airtight container for up to 3 days.