I’ve been on a Mediterranean kick lately. I am in love the flavors that encompass some of these countries such as Greece, Morocco and Spain. There are actually 21 countries having a coastline on the Mediterranean, all with different flavor influences. Some of my favorite tastes include garlic, mint, olive oil and olives, oregano, cumin, paprika, turmeric, saffron, anchovies, rosemary and thyme. In particular I really love a spice blend called Za’atar with an Arabic influence. It is usually thyme or a mix of thyme, oregano and marjoram combined with toasted sesame seeds and salt sometimes sumac is added. In this dish I used it to season the chicken and it worked wonderfully! I hope you enjoy these flavors as much as I do! I served this with some jasmine rice mixed with my homemade pesto recipe!
- 4 chicken breasts pounded or sliced thin in half
- 2 tsp Za'atar or thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- sea salt and pepper
- 2 Tbsp olive oil
- 1/2 red or yellow onion sliced
- 1 cup good kalamata and green olives
- 1 Tbsp capers drained
- 1 cup grape tomatoes or any other tomato variety
- 2 cloves garlic crushed
- Slice or pound chicken. Generously season one side with spices, press into the chicken. Season the other side with salt and pepper
- Heat 1 Tbsp of olive oil in a pan and sear chicken breasts on each side for about 3 minutes
- Meanwhile mix olives, tomatoes, capers, onion and garlic with 1 Tbsp of olive oil. Season with salt and pepper
- Transfer chicken to baking dish and spread vegetable mixture around chicken. Bake at 350 for about 30 minutes or until juices run clear.
- Plate and sprinkle with fresh parsley. Enjoy!
