This one is a pretty, pretty show stopper. Just look at that Insta bait.
Not only is this pretty enough to entertain with, it’s delicious. And low key Mediterranean enough to not squick out my wary-of-all-things-Med-DH.
I also want to just eat this cheese every day. Sitting in the house while this baked was t-o-r-t-u-r-e.
Mediterranean Chicken Bake
3 – 4 boneless skinless chicken breasts (sub your favorite chicken)
1 small red onion
2 cloves garlic
A few small vine ripened tomatoes or Roma tomatoes
Vegan feta (this is my favorite)
1/2 c. good stock
Salt, pepper & olive oil
Optional add-ins: Zaatar, fresh parsley, your favorite olives, pine nuts
I served last week’s Garden Orzo alongside and it was the perfect accompaniment
Preheat your oven to 200C/375F.
Arrange the chicken in the bottom of a pan (or sheet tray). Sprinkle with salt, pepper and oregano on both sides.
Chop the onion and garlic and add to the pan. Halve the lemon and add.
Nestle the tomatoes around the chicken. Pour the stock in and drizzle with olive oil.
Bake 10 minutes, chuck the cheese on top and bake an additional 10 minutes or until the chicken is cooked through and the cheese at least begins to brown.
Top with a generous sprinkle parsley, one of the squeezed lemon halves, a sprinkle of Zaatar, and the olives if you like olives. I love them and ended up eating the whole hand full in one sitting.
Serves 3 – 4 for dinner – take care to double the orzo recipe if you are serving 4; you could stretch it if you’ve got dinner bread to 3, but 4 would be a bit light of a meal