{recipe} Mediterranean Baked Chicken & Yogurt Sauce

As with most of my recipes, this is a variation of a recipe I found on Pinterest (originally from the Clever Carrot).   This is a simple, healthy recipe with big flavor.  Love a one pan meal!  I did the prep work (and decided to add a tasty yogurt sauce) all while George was napping, put it in the oven and it was done by the time Dan got home from work.  Ideal for the busy, multi-tasking mama! 

  

INGREDIENTS

Yogurt sauce – whole milk Greek yogurt.  Add finely chopped cilantro and chive, minced garlic and salt.  

Ingredients for baking dish:

2 tbsp. olive oil

1.5 lbs cubed chicken breast and/or thighs

1 small red onion, thinly sliced

6 cherry tomatoes, left whole or chopped up

1 14 oz. can white beans, drained & rinsed

¼ c. Kalamata olives (I put in a mix of olives and left them whole/pitted, can also use chopped)

1 8 oz. tub bocconcini (mini-mozzarella balls), drained (optional)

salt

freshly ground black pepper

Original recipe also called for artichokes.  

I garnished with fresh basil and parsley from the garden.  I used two small baking pans because I don’t have a large one (13.5 x 11″).  
BAKE

preheat oven to 400 F.

Add 1 tablespoon of olive oil, sliced onions, and tomatoes to a large roasting pan. Season with salt and pepper and toss to combine. Roast on the center rack stirring occasionally, until the onions are soft and the tomatoes begin to burst (if left whole), about 15-20 minutes.

Meanwhile, prepare the chicken. In a large skillet warm 1 tablespoon of olive oil over moderate heat. Season the chicken with salt and pepper. Brown the meat on both sides, working in batches and transfer to a plate. The chicken will be slightly undercooked.

Remove the roasting pan from the oven; the onions should be soft and sticky. If not, bake for an additional 3-5 minutes.

Add the chicken, artichoke hearts, beans, and olives to the pan (not the bocconcini- if you add the cheese too early it will melt all over the place). Roast for about 7-10 minutes until the chicken is cooked through.

To serve, add the cheese and toss gently. The heat from the pan will soften the cheese.

Top with parsley and basil leaves.

***Super quick option – skip the browning of the chicken and separate roasting of onions and tomatoes and throw it all together (minus the cheese still) and roast for 30-35 minutes.  

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