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)


1Combine 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.
2Spread 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.
3Bake at 375 degrees for 45 minutes. Remove from oven and let sit for 1 hour before serving over prepared pasta.

About Mediterranean Chicken

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