Mediterranean Chicken

Sara Andrea


Elegant looking single dish meal to serve for company. This is the dish that introduced me to kalamata olives.
For my WW Friends: Divided into 8 servings this recipe is 16 SP (including pasta), 10 SP (no pasta)

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8 +


45 Min




1 can(s)
diced tomato
1 jar(s)
(16 oz) roasted red pepper, drained and chopped
1 jar(s)
(8 oz) sundried tomato, drained and chopped
1/2 c
black olives, pitted and halved
1/2 c
kalamata olives, pitted and halved
1 1/2 c
green onions, chopped
2 tsp
minced garlic
1/3 c
olive oil
1 1/2 Tbsp
lemon juice
1 tsp
dried marjoram
1 tsp
dried basil
1 1/2 tsp
chili powder
1/2 tsp
4 lb
boneless skinless chicken breast, each breast quartered
16 oz
pasta (i prefer penne or bowtie for this recipe)

Directions Step-By-Step

Combine roasted red peppers, diced tomatoes, sun dried tomatoes, black olives, kalamata olives, green onions, garlic, olive oil, lemon juice, marjoram, basil, chili powder, and pepper.
Spread 1/2 the mixture in a 8 1/2 x 11 baking dish. Add chicken and cover chicken with remaining mixture. Cover dish with lid or foil.
Bake at 375 degrees for 45 minutes. Remove from oven and let sit for 1 hour before serving over prepared pasta.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mediterranean
Other Tag: Quick & Easy