Mediterranean Chicken with Tomatoes and Olives

 This Mediterranean Chicken with Tomatoes and Olives, that’s Kalamata olives is packed with Greek flavors. And it’s my What’s for Dinner tonight! You can use breasts or thighs for this recipe just remember per serving it’s usually 1 breast vs 2 thighs. But if your like me 1 thigh is enough as long as I have a couple sides and tonight it will be a Baby Potatoes Mushroom Bake and applesauce (I love something cold with a hot meal). 

If you are planning this meal it requires you to marinate the chicken for a minimum of an hour, but preferably overnight. I usually just use a vinegar and oil dressing and some dried oregano. Serves 4

Ingredients:

4 boneless skinless chicken breasts or 8 boneless skinless chicken thighs 

1/2 cup chopped tomatoes 

1/4 cup chopped Kalamata olives 

1/4 cup feta cheese, crumbled

2 tablespoons chopped parsley 

1 tablespoon plain Greek yogurt 

1/2 teaspoon garlic powder 

1/4 teaspoon ground nutmeg

salt and pepper, to taste

Directions:

After marinating preheat oven to 350F. Place chicken in a baking dish. In a bowl combine the remaining ingredients and spoon evenly over the chicken. Bake 30-45 minutes depending on breasts or thighs. I’d start checking the chicken’s internal temperature at the 30 minute mark. If it reaches 165F they are done.