Mediterranean One-Pan Lemon Herb Chicken

🥘 Ingredients (Serves 4)

• 4 boneless, skinless chicken breasts (or thighs)

• 2 tbsp olive oil

• 1 lemon, zested and juiced

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp paprika

• Salt and pepper, to taste

• 1 cup cherry tomatoes, halved

• 1 small red onion, sliced

• 1 cup baby spinach (optional)

• ½ cup kalamata olives, pitted

• ¼ cup feta cheese, crumbled

• Fresh parsley, chopped (for garnish)

🔪 Instructions

1. Marinate the chicken:
   In a bowl, combine olive oil, lemon juice and zest, garlic, oregano, thyme, paprika, salt, and pepper. Add chicken and coat well. Let it marinate for at least 15–30 minutes (or up to 2 hours in the fridge for extra flavor).

2. Cook the chicken:
   Heat a large oven-safe skillet (or pan) over medium-high heat. Add a drizzle of olive oil and sear chicken for 2–3 minutes per side, until golden brown. Remove and set aside.

3. Add veggies:
   In the same pan, add red onion and cherry tomatoes. Cook for 3–4 minutes until softened. Add olives and spinach (if using).

4. Combine and bake:
   Return the chicken to the pan, nestling it among the vegetables. Pour any leftover marinade over the top.

   • Option A: Cover and simmer on low for 10–15 minutes until chicken is fully cooked.

   • Option B (for best flavor): Transfer the skillet to a preheated oven at 400°F (200°C) for 15 minutes.

5. Finish and serve:
   Sprinkle feta cheese and chopped parsley on top before serving.
   Serve with couscous, rice, or warm pita bread.

🌿 Tips & Variations

• Add artichoke hearts or roasted bell peppers for extra Mediterranean flair.

• For a creamier sauce, stir in a spoonful of Greek yogurt after baking.

• Works great with fish or shrimp instead of chicken.