- 1 lemon, halved
- 1 pint grape tomatoes
- 1 (6-ounce) jar Sicilian pitted green olives, drained
- 1 teaspoon chopped fresh oregano
- 1 garlic clove, minced
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 4 teaspoons salt-free Greek seasoning (such as Cavender's)
- Fresh oregano sprigs
- calories 323
- fat 14.7 g
- satfat 1.4 g
- protein 40.2 g
- carbohydrate 8.5 g
- cholesterol 99 mg
- iron 1.6 mg
- sodium 835 mg
- caloriesfromfat 41 %
- fiber 1.5 g
- calcium 35 mg
How to Make It
Preheat oven to 400°.
. Squeeze 1 lemon half, and reserve juice. Thinly slice other lemon half crosswise, and quarter each slice. Combine quartered lemon slices, tomatoes, and next 3 ingredients in a medium bowl; add 2 teaspoons olive oil, and toss to combine.
. Sprinkle both sides of chicken evenly with Greek seasoning. Heat remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add chicken, and cook 2 to 3 minutes on each side or until golden brown. Remove chicken from pan; keep warm.
. Add reserved lemon juice to pan, scraping pan to loosen browned bits. Add tomato mixture to pan, stirring gently.
. Place chicken on top of tomato mixture, and place pan in oven. Bake at 400° for 20 to 22 minutes or until chicken is done. Garnish with oregano sprigs, if desired.