Name: Mediterranean Roasted Chicken and Pepper Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 boneless skinless chicken breasts; 15 ml olive oil; 4 g kosher salt; 2 g black pepper; 2 g dried oregano; 2 red bell pepper; 2 yellow bell pepper; 250 g cherry tomatoes; 100 g kalamata olives; 1 red onion; 4 garlic; 30 ml olive oil; 15 ml balsamic vinegar; 3 g kosher salt; 10 g fresh basil

Equipment

Cutting board

Chef's knife

Large roasting pan

or 9x13 inch baking dish

Meat thermometer

Ingredients

4 servings

Chicken

4 boneless skinless chicken breasts, patted dry
15 ml olive oil
4 g kosher salt
2 g black pepper, freshly cracked
2 g dried oregano

Vegetable Stew

2 red bell pepper, sliced into 2cm strips
2 yellow bell pepper, sliced into 2cm strips
250 g cherry tomatoes, whole
100 g kalamata olives, pitted and halved
1 red onion, thickly sliced
4 garlic, minced
30 ml olive oil
15 ml balsamic vinegar
3 g kosher salt

Garnish

10 g fresh basil, torn

Nutrition (per serving)

549

Calories

45g

Protein

19g

Carbs

33g

Fat

Fiber

Sugar

1001mg

Sodium

Method

Preheat the oven to 200°C/400°F.

Using a chef's knife and cutting board, slice the bell peppers, slice the red onion, and mince the garlic.

In a large roasting pan, combine the bell peppers, cherry tomatoes, red onion, garlic, kalamata olives, 30ml olive oil, balsamic vinegar, and 3g salt. Toss well to ensure vegetables are evenly coated.

Rub the chicken breasts with 15ml olive oil, then season thoroughly on all sides with salt, black pepper, and dried oregano.

Nestle the seasoned chicken breasts directly on top of the vegetable mixture in the roasting pan.

Roast uncovered for 30 to 35 minutes, or until the chicken reaches an internal temperature of 74°C/165°F and the tomatoes have burst.

35mLook for: Tomatoes burst and peppers are deeply caramelized at edgesFeel: Chicken feels firm and juices run clear

Remove from the oven and let the chicken rest in the pan juices for 5 minutes before topping with torn fresh basil and serving.

Chef's Notes

The juices from the resting chicken will naturally mingle with the balsamic vinegar and burst tomatoes to create a self-saucing, rich broth at the bottom of the pan.
If your chicken breasts are exceptionally thick, consider butterflying them or pounding them to an even thickness to ensure they finish cooking at the same time as the vegetables.
To build even more flavor, you can briefly sear the seasoned chicken breasts in a hot skillet for 2 minutes per side before placing them on the vegetables to roast.