Mediterranean Diet Crack Chicken
Elevate your weeknight dinner game with this Mediterranean Diet Crack Chicken—a wholesome twist on the classic comfort food dish. This recipe combines tender, juicy chicken breasts with the bold flavors of sun-dried tomatoes, briny black olives, creamy Greek yogurt, and tangy feta cheese, all seasoned to perfection with garlic, lemon juice, fresh herbs, and aromatic oregano. Perfectly baked in one skillet, this protein-packed recipe is not only irresistibly delicious but also fits seamlessly into a Mediterranean diet. Ready in just 40 minutes with minimal prep, this low-carb meal is ideal for busy nights and pairs beautifully with a crisp green salad or roasted veggies. Indulge guilt-free in the rich, zesty flavors of the Mediterranean!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup plain Greek yogurt
- 3 cloves garlic cloves, minced
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1 cup sun-dried tomatoes, chopped
- 1 cup feta cheese, crumbled
- 0.5 cup black olives, sliced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
In a large ovenproof skillet, heat the olive oil over medium heat.
Season the chicken breasts with salt and pepper on both sides.
Add the chicken breasts to the skillet and brown them for about 3 minutes on each side. Remove the chicken from the skillet and set aside.
In the same skillet, reduce the heat to low, add the minced garlic, and saute for about 30 seconds until fragrant.
Remove the skillet from heat and stir in the Greek yogurt, lemon juice, oregano, dill, and parsley, combining well.
Return the chicken breasts to the skillet, coating them well with the yogurt mixture.
Scatter the chopped sun-dried tomatoes and black olives over the chicken, then sprinkle the crumbled feta cheese on top.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove from the oven and let rest for 5 minutes before serving.
Garnish with additional fresh parsley or dill if desired, and serve warm.
Nutrition Facts
Calories |
2734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 52.3 g | 262% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 816 mg | 272% | |
| Sodium | 6209 mg | 270% | |
| Total Carbohydrate | 94.2 g | 34% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 53.6 g | ||
| Protein | 290.3 g | 581% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1668 mg | 128% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 6189 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
