Grilled Chicken Mediterranean

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Grilled Chicken Mediterranean

Servings 4

Total Time: 35 minutes

Cook Time: 35 minutes

Nutrition Information

calories 219

carbohydrate 5g

protein 27g

fat 10g


  • 1 cup(s) tomatoes, cherry or grape
  • 2 cup(s) olive(s), kalamata
  • 3 tablespoon(s) capers rinsed
  • 2 tablespoon(s) olive oil
  • 4 piece(s) chicken breast(s), boneless skinless (4-6 oz)
  • 1 teaspoon(s) sea salt
  • 1 teaspoon(s) black pepper


  1. Pre-heat oven to 475 F.
  2. Toss tomatoes, olives, capers, and 2 teaspoons olive oil in a bowl.
  3. Season chicken breasts on both sides with sea salt and freshly ground black pepper.
  4. Heat a large, oven-proof skillet over high heat. Once hot, add 2 teaspoons olive oil and sear chicken on both sides.
  5. Turn heat to medium-high and add remaining oil (should be hot but not smoking) and continue to cook until deep golden brown (about 4 minutes).
  6. Use tongs to flip chicken, then add tomato mixture to skillet.
  7. Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, about 15-18 minutes.
  8. Transfer to plates and spoon tomato mixture over top to serve.


  1. The recipe is awesome! We also did with skinless breasts and added a little bit of garlic to the tomato mixture (because we can’t get capers where we live, strange I know, but it’s a small town). My husband doesn’t normally like eating chicken breasts, but he loved it made this way! Definitely will be making again!

  2. Cooking with the skin on really makes a difference! I couldn’t believe it. I didn’t eat the skin but I could tell a difference between skinless and skin on. I left out the olives because I don’t like them. It was hard not to throw some feta on top but since it isn’t Paleo we went without. And actually it didn’t need it. The flavor was fantastic. I only cooked up two chicken breasts but used all of the sauce. Glad I did because the tomatoes and capers were so good we couldn’t stop eating it! We wouldn’t have had enough for a second meal. Next time if we plan on leftovers I’ll double the sauce.

  3. A friend brought me this meal when I’d just had my first baby. So good! And such simple, rich flavors. Excited to try again this week on my own.

  4. Oh my goodness! I love olives and capers. This is one of my favorite chicken recipes now and I will be making it often. So easy and delicious!

  5. That was amazing!! Chicken was so tender and juicy and the favors really packed a punch! Can’t wait to try some of the other recipes!

  6. I cooked the chicken on the stove with my cast iron skillet . I had a hard time coming up with a complementary side , so i ended up doing spinach with coconut oil and garlic .Next time I will add artichoke hearts . Overall the flavors were amazing and i did not feel guilty taking seconds :)

  7. This was so amazingly good! After reading the comments, I also added artichoke hearts and I used roma tomatoes instead of the grape tomatoes since that is what I had on hand. I seasoned the topping with garlic powder and Italian seasoning and I think this would be amazing with chopped pepperoncini peppers – I can taste it already! This is definitely a new favorite!

  8. I made it tonite, and couldn’t get over how easy it was. The flavor was excellent,it definitely will be made again. Thanks.

  9. Made this this evening, and I love it! I had some boneless, skinless thighs, as well, so I added them to the chicken breasts. I also added a clove of garlic, for a little extra flavor. It was great! I’ll definitely be making it again!

  10. Very nice flavor combination, and very easy to make, but I found the tomato mixture a little dry in the end. Next time I will try slicing the tomatoes so there is a little more liquid.

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