Sheet Pan Mediterranean Chicken and Olives
This savory, low-carb Mediterranean Chicken with Olives recipe is infused with delicious artichoke hearts, briny olives, sweet caramelized onions, white wine, oregano, and feta. It comes together in one pan in under 30 minutes and uses mostly pantry staples in addition to fresh chicken breasts and tomatoes.
Servings 4 people
Calories
Ingredients
- 1.5 lbs. Boneless skinless chicken breasts, thinly sliced
- 1 red onion thinly sliced
- 2 cloves garlic minced
- 6 oz black olives 3/4 cup
- 3/4 cup Manzanilla olives
- 3/4 cup cherry or grape tomatoes
- 6 oz marinated artichoke hearts quartered
- 1 tablespoon capers
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- 1 teaspoon dried oregano
- 1/4 cup feta cheese crumbled
- 1/2 cup white wine
Instructions
- Preheat the oven to 375°
- Slice the chicken breasts in half lengthwise to have 1/4 inch thin chicken pieces.
- Place the chicken on the sheet pan and add sliced onions, minced garlic, olives, capers, artichoke hearts, and tomatoes to the pan. Top with crumbled feta cheese.
- Drizzle with olive oil and season with salt, pepper, and oregano. Add white wine to the pan.
- Bake at 375° for 25 minutes until the chicken reaches 165° and the onions are soft and caramelized and the tomatoes are perfectly roasted.
Notes
I used a sheet pan, but you also use a pyrex baking dish to braise the chicken in the wine and olive oil.
Serve with cauliflower rice, or your choice of rice, potatoes or pasta.