Real Food for Real Life

Wednesday, September 8, 2010

Dinner for a busy night...

Greek Olive Chicken served on a bed of Greek Salad
I have had this recipe written on a recipe card for so long that I don't even remember where I got it.  This is a super easy and delicious dinner option for those busy nights.  We had this sliced and served over a Greek salad made of romaine, red onion, tomatoes halved Kalamata olives, crumbled feta, and finished with a lemon vinaigrette.

Greek Olive Chicken

1 large lemon, thinly sliced
4 boneless, skinless chicken breasts
2 tbs, olive oil
4 cloves of garlic, minced (4 tsp.)
1/2 cup pitted Kalamata olives, finely chopped
1 tsp. dried oregano

Spray a baking dish with cooking spray and layer the lemon slices on the bottom; arrange the chicken breasts on top of the slices.  Mix the olive oil, garlic, chopped olives, and oregano; spread this mixture evenly over the top of the chicken.  Bake at 350 degrees F for about 35 minutes, or until the chicken is cooked through.

1 comment:

  1. On Facebook:

    Tracey said: yum yum!
    Yesterday at 11:52am

    ReplyDelete

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