Baked Mediterranean Chicken Breasts with Tomatoes, Olives, Capers, and Garlic

INGREDIENTS:

3 boneless skinless chicken breasts, extra fat removed 1 1/2 tsp fresh thyme leaves, divided – plus more for garnish 1 1/2 tsp fresh basil, chopped, divided – plus more for garnish 1 tsp dried oregano, divided 1/2 tsp garlic powder Sea salt and freshly cracked pepper, to taste 1 1/2 tbsp olive oil, divided 1 1/2 cups of grape tomatoes 1 cup of Greek olives 1/2 sweet yellow onion, diced 1 tbsp capers 3 cloves of garlic, sliced thinly

DIRECTIONS:

Preheat the oven to 350 degrees. Coat a baking dish with cooking spray.

Combine 1 teaspoon of thyme leaves, 1 teaspoon freshly chopped+ basil, 1/2 teaspoon dried oregano, and 1/2 teaspoon garlic powder in a small dish. Mix until well combined. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste, then sprinkle the herb mixture evenly over both sides of each chicken breast.

Heat the 2 teaspoons of olive oil in a skillet over medium high heat. Add the chicken breasts and cook for 3-4 minutes, or until golden brown then flip. Cook for an additional 1-2 minutes.

While the chicken is cooking, combine the tomatoes, olives, onion, capers, sliced garlic, and remaining thyme, basil, and oregano, then season with sea salt and freshly cracked pepper, to taste, in a small bowl. Drizzle with remaining olive oil then toss to mix well.

Place the chicken breasts into the prepared baking dish then surround the chicken with the tomato mixture. Place into the oven and bake for 20-25 minutes, or until chicken is cooked through. Remove from the oven and let the chicken rest for 5 minutes before serving. Sprinkle with more fresh basil and thyme if desired. Enjoy.

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