Paleo Plan

Grilled Chicken Mediterranean

Makes dinner for two, with leftovers for lunch.

Approximate cooking time: 35 minutes

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Ingredients

  • 1 cup cherry or grape tomatoes
  • 16-18 large Kalamata olives, pitted and halved
  • 3 Tbs capers, rinsed
  • 2 Tbs olive oil
  • 4 (4-6 oz) boneless, skinless chicken breasts
  • sea salt and freshly ground black pepper

Instructions

  1. Pre-heat oven to 475℉.
  2. Toss tomatoes, olives, capers, and 2 tsp 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 tsp 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.

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8 Comments

  1. Pretty tasty meal. I went with skinless chicken breasts instead and also tossed in some garlic as well.

    Jeff

  2. 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!

    rkstull

  3. 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.

    kat.glass

  4. This is probably the best meal I’ve ever cooked myself. Awesome recipe!!

    texaspaleo

  5. 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.

    janeeyre97068@yahoo.com

  6. Try it with artichokes…..with the olives and of course omitting the feta, its pretty greek

    heatherschopp

  7. I’m not a fan of olives so used onions instead. Yum!

    Raelynn

  8. I added garlic and artichoke hearts to stretch it a bit. Delicious!

    Anne

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