Mediterranean Chicken Dinner with Green Beans & Tomatoes
We love one pot dinners, whether in the oven or on the stove top. They're so easy, and so rewardingly delicious. Serves 4.
1/3 c. olive oil
3 Tbsp. balsamic vinegar
1 clove garlic, minced or pressed
1 tsp. dried basil
Salt and pepper
2 skinless, boneless chicken breasts, each cut in half
2 c. tomato, cut into medium sized wedges (or halved cherry tomatoes)
2 c. green beans, cut into 1½" - 2" pieces
2-3 Tbsp. crumbled feta cheese
Preheat oven to 425.
Grease a shallow baking dish.
Whisk together the olive oil, vinegar, garlic, basil, and a good dash of salt and pepper.
Put chicken into one plastic bag, and the tomatoes and green beans in another. Pour half the marinade into each bag. Allow to sit 10-15 minutes, while oven is heating up, turning the bags often.
Pull out the chicken and place in prepared dish. Scoop out the tomatoes and beans, and scatter around chicken. Discard excess marinade.
Bake for 25-35 (time will depend on size and thickness of chicken), or until chicken is done.
Plate chicken with veggies around it, and sprinkle with feta.
Recipe created or adapted by Liz Talley, Urban Graze
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