How to make GreekBaked Chicken
Prep
time: 15 minutes | Cook time: 45 minutes | Serves 4
Olive oil cooking spray
2 ripe beef tomatoes finely chopped.
1 tbsp. balsamic vinegar
2 small skinless chicken breasts
2 tsp. minced garlic
1 tbsp. dried oregano
1 tsp. chopped chives
1/2 cup reduced-sodium chicken stock.
1/4 cup reduced-sodium green olives stuffed with pimiento, thickly sliced.
2 ripe beef tomatoes finely chopped.
1 tbsp. balsamic vinegar
2 small skinless chicken breasts
2 tsp. minced garlic
1 tbsp. dried oregano
1 tsp. chopped chives
1/2 cup reduced-sodium chicken stock.
1/4 cup reduced-sodium green olives stuffed with pimiento, thickly sliced.
1. Preheat the oven to 400°F. Spray an ovenproof
dish with cooking
spray. Marinate the tomatoes with the balsamic vinegar and set them
aside. Rub the chicken breasts with minced garlic, dried oregano, and
chives. Pour the chicken stock into the oven dish and arrange the
chicken breasts in the dish. Bake for 20 minutes.
spray. Marinate the tomatoes with the balsamic vinegar and set them
aside. Rub the chicken breasts with minced garlic, dried oregano, and
chives. Pour the chicken stock into the oven dish and arrange the
chicken breasts in the dish. Bake for 20 minutes.
2. Remove the dish from the oven and reduce the
temperature to
350°F. Flip over the chicken breasts and add the marinated tomatoes
and olives to the dish. Return to the oven for another 20 to 25
minutes, or until the chicken is cooked through and the tomatoes are
softened.
350°F. Flip over the chicken breasts and add the marinated tomatoes
and olives to the dish. Return to the oven for another 20 to 25
minutes, or until the chicken is cooked through and the tomatoes are
softened.
Per
serving:
Calories: 177 kcal, Protein: 23g, Total Carbs: 13g, Dietary Fibers: 1g, Total Fat: 4g
Calories: 177 kcal, Protein: 23g, Total Carbs: 13g, Dietary Fibers: 1g, Total Fat: 4g
