Monday, December 9, 2013
I have to fend for myself on Tuesday night so I'm glad we had a few nights away together. Now, I won't see John until Friday night (we see one another every night but what I mean is spend any considerable time together. If you come in after 9 p.m., in my book, you haven't seen the other person AT ALL). So what can keep us going with a long week ahead of us?
Delicious dinners like this one. This chicken dish is absolutely incredible. You can make this a one-pot meal (which we do) or you can separate the chicken and sear it first. That makes an incredible browned chicken for aesthetic purposes but I don't think it's necessary. And if you didn't believe just me, even grandma Awa loved it!
Mediterranean Chicken (adapted from dinner tonight)
1 1/2 pounds chicken (about 2-3 chicken breasts)
2 tablespoons canola oil
2 garlic cloves, minced
1 red onion, chopped
1 pint cherry tomatoes
1-14 ounce jar marinated artichoke hearts
1 cup kalamata olives, pitted
2 teaspoons salt
1 tablespoon black pepper
2 tablespoons oregano (fresh is best but dried is fine)
2 cups cooked rice, optional
Preheat the oven to 400 degrees F. Cut the chicken into 6-8 large pieces. Coat a 9x13 baking dish with oil. Add chicken, garlic, red onion, cherry tomatoes, artichoke hearts, and kalamata olives. Drizzle marinade from the artichoke hearts over the top with salt, pepper, and oregano. Bake for 20-35 minutes until the chicken is cooked through. Serve over cooked rice, if desired.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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