Recipe courtesy of appetite for Health

  • Serves 6

Ingredients

  • 2 lemons
  • 1 Tbsp. olive oil
  • 1 red onion, cut into thick slices
  • 1/3 cup pitted kalamata olives
  • 2 to 3 large skinless, boneless chicken breasts
  • salt and pepper
  • 1 tsp. Greek seasoning (or ½ tsp. oregano and ½ tsp. salt)
  • 4 cloves of garlic, peeled
  • ½ cup plain hummus
  • 1 tsp. Paprika
  • 1 pint cherry or grape tomatoes
  • 1 Tbsp. balsamic vinegar
  • crumbled feta (for topping)
  • baby spinach
  • 3 whole wheat pitas, sliced in half

Directions

  1. Preheat oven to 450°F.
  2. Zest one lemon. Place zest in a large bowl and add 1 Tbsp. of olive oil. Add the red onion slices and kalamata olives, and toss to coat. Pour and spread mixture evenly in the bottom of a baking dish.
  3. Cut the chicken breasts into tenders (each breast cut into about 8 pieces), and coat tenders with salt, pepper, and Greek seasoning (or oregano). Place chicken in baking dish on top of the bed of onions and olives. Tuck garlic cloves under the chicken (so they don’t burn)
  4. Spread hummus evenly over the top of the chicken. Squeeze the juice out of the zested lemon over the top of the chicken and onions, and sprinkle paprika over top. Add the zested and squeezed lemon rinds to the pan.
  5. Bake uncovered for 15 minutes. Add the tomatoes to the perimeter of the pan, and drizzle the balsamic vinegar over the top of the tomatoes. Return to the oven for another 15-20 minutes, or until the chicken is cooked through.
  6. Serve chicken with a spoonful of olives, onions, and tomatoes on a bed of spinach, topped with feta cheese and extra lemon wedges, or in half a sliced whole wheat pita with spinach and feta.

[wpurp-searchable-recipe]Healthy Baked Greek Chicken – – – [/wpurp-searchable-recipe]

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