Monday, September 29, 2008

Stephanie's Mediterranean Chicken Bake

My cousin Stephanie prepared quite a feast last weekend, and my family and I indulged in some of her homemade goodies. She had a generous spread going but the main dish, which stuck with me was her Mediterranean Chicken Bake. It was super light and packed with lots of fresh and accessible veggies such as tomatoes, olives and peppers. And since it was baked, it wasn't greasy at all and was especially moist from all the flavorful veggie juices. You gotta try the simple recipe below.

Stephanie's Mediterranean Chicken Bake

Ingredients (Serves 4-6)
4 boneless skinless chicken breasts
1 large red bell pepper, chopped
1 large yellow pepper, chopped
1 can chick peas
1 large red onion, chopped
1 cup pitted kalamata olives
1 container of grape tomatoes, cut each tomato in half
1 cup red wine vinegar
Feta cheese (eyeball it)

Preheat oven to 350 degrees. Place chicken in a baking dish. Cover chicken with peppers, chick peas, onions, olives and tomatoes. Pour vinegar over the ingredients. Top the dish with feta cheese. Make sure the entire dish is covered in feta--it makes a delicious crust! Cover and bake for 40 minutes. Uncover dish and bake for an additional 15 minutes or until feta cheese is golden brown. Enjoy!

This dish is suitable for a casual lunch or even a light dinner. It's low in calories so healthy eaters take notice!

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