Mediterranean Chicken
Mediterranean Chicken
This is a family favorite and an easy recipe to boot. I use skinless chicken breasts for this baked dish, so it benefits from some marinating time - just about 15 - 20 minutes. This is yummy as is or served over rice, roasted veggies (we love it over butternut squash!). Yogurt drizzled on top or shredded cheese is also delicious.
Prep Time: 20 minutes Cook Time: 30 minutes
Ingredients:
1/2 cup olive oil
1/4 cup freshly squeezed lemon juice (about 1 lemon)
2 zucchini sliced into rounds
2 cups of chopped spinach or kale
2 pounds of chicken breasts cut into 2-3 inch chunks
2 cups of white beans or 2 cans of white beans drained and rinsed - we use navy bean that have been soaked and pressure cooked
I TBSP each of turmeric, coriander, oregano, onion powder and garlic powder (make sure there are no added starches in your spices)
1 tsp of sea salt
1/4 cup chopped fresh parsley
Directions:
Preheat the oven to 375 degrees.
Place the chicken chunks in a large 9 x 11 glass pan and toss with olive oil, lemon juice and spices. Set aside.
While the chicken is marinating, chop the zucchini and kale and rinse the beans if using canned.
Toss all of these ingredients into the glass pan with the chicken and make sure everything is well coated.
Cover the baking dish with tin foil and bake for 30-35 minutes, until the internal temperature of the chicken reaches 165 degrees. After 15 minutes of cooking, uncover the pan and give everything a stir then recover with the tin foil and continue cooking.
After it has finished cooking, let the chicken rest for about 10 minutes before serving. I chop the chicken and add it back into the pan since the sauce is so lovely.
Garnish with parsley and serve!
