This elegant supper comes courtesy from Cousin Sarah who found it here at Every Last Bite. It may look (and taste) like something any home cook has to slave over – but don’t be intimidated as it is surprisingly quick and easy to assemble and bakes together in one fell swoop. I served with rice, warmed Naan bread, Tzatziki and Greek salad on the side. Enjoy.
Ingredients:
2 bell peppers (one red, one yellow), cut into 2″ pieces
1 red onion, cut into 8ths
2 c. cherry tomatoes
1/2 c. artichoke hearts, cut into chunks
1 lemon cut into wedges
4 or 5 chicken breasts, cut in half (can substitute with skinless, boneless thighs)
4 cloves garlic, minced
1/4 c. olive oil
1 1/2 T. balsamic vinegar
1/2 t. paprika
1 t. dried oregano
1/4 t. salt
1 t. pepper
2 T. chopped fresh basil (I used a generous sprinkling of dried)
2 cans pitted kalamata olives
1 c. feta cheese, cubed
In a large baking tray, add peppers, onion, artichoke hearts, lemon wedges and tomatoes.
In a small bowl, whisk together garlic, olive oil, vinegar, paprika and oregano. Pour 1/3 of the sauce over veggies, sprinkle with salt and pepper and toss to combine. Place chicken pieces over top and brush with sauce. Bake at 390F for 30 minutes (or until chicken is close to done).
Then add in feta, basil and olives and pour remaining sauce over top before placing back into the oven for an additional 15 or 20 minutes of baking.
Serve over top rice if you prefer.