Ww Mediterranean Chicken
Transport your taste buds to the sunny Mediterranean with this flavorful and healthy WW Mediterranean Chicken recipe. Featuring tender, golden-seared chicken breasts baked to perfection with a vibrant medley of cherry tomatoes, red onions, kalamata olives, and fragrant herbs like oregano and thyme, this dish is a feast for the senses. A sprinkle of tangy crumbled feta adds creamy richness, while a finish of fresh parsley brightens every bite. Served over a bed of fresh baby spinach and drizzled with lemon-kissed pan juices, this one-pan, oven-baked recipe is as simple to prepare as it is delicious. Perfect for a healthy weeknight dinner or meal prep, this Mediterranean-inspired dish is both satisfying and Weight Watchers-friendly.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 2 cups cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 0.5 cup kalamata olives, pitted and sliced
- 0.5 cup crumbled feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach
- 2 tablespoons chopped fresh parsley for garnish
Instructions
Preheat your oven to 375°F (190°C).
Season both sides of the chicken breasts with 1/4 teaspoon of salt and 1/4 teaspoon of black pepper.
In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat.
Add the chicken breasts to the skillet and sear for 2-3 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the remaining 1 tablespoon of olive oil.
Add minced garlic and cook for 30 seconds until fragrant.
Stir in cherry tomatoes and red onion. Cook for 3-4 minutes, stirring occasionally, until the tomatoes begin to soften.
Add the kalamata olives, oregano, thyme, and lemon juice. Mix well and return the chicken breasts to the skillet, nestling them into the vegetable mixture.
Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Carefully remove the skillet from the oven. Sprinkle the crumbled feta cheese over the dish, letting it melt slightly from the residual heat.
Serve the chicken on beds of baby spinach, spooning the vegetable mixture and pan juices over the top.
Garnish with freshly chopped parsley. Serve warm and enjoy!
Nutrition Facts
Calories |
1962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 4680 mg | 203% | |
| Total Carbohydrate | 43.2 g | 16% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 13.2 g | ||
| Protein | 235.8 g | 472% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 582 mg | 45% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2833 mg | 60% | |
*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.
