SomeKindOfGood Chicken

WHOLE30 Compliant

There’s a great little restaurant in our town that has the best Mediterranean food….and the best chicken I’ve ever had.  EVER!   Marinated in olive oil goodness, kissed with all sorts of herbs and citrus…

So I created a little chicken dish at home that resembles greatly the chicken I have come to love and crave so much.  I hope you’ll give it a try.  So easy.  Amazingly delicious.  And good for you, to boot!  The pic below shows the simple ingredients that make this chicken shine!

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INGREDIENTS

4 – 8 Skinless, boneless Chicken Breasts
Olive Oil
Oregano – dried
Cherry or Grape Tomatoes
Red Potatoes
Olives – the Greek ones that start with the letter K
Lemons
Sea Salt

WHAT YOU DO

Put chicken into a large ZipLock bag, or pyrex dish.

Pour olive oil over the chicken (I don’t know, 4 – 6 Tablespoons, maybe more).
Dump some dried oregano in (Again, I don’t know!  A little, a lot – up to you).
Sprinkle in some sea salt ( -sigh- about 2 Tablespoons).
Zip up the bag and squish it all around.
Make sure chicken breasts are oily and season-y.
Place in fridge for 2o minutes to two days.
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Preheat oven at 350 degrees.
Dump the chicken mixture onto a lined baking pan or dish.
Cook uncovered for about 40 minutes.
Open oven and add a handful of tomatoes & potatoes & olives.
Cook for about 20 minutes more.

Remove from oven.
Squeeze at least 2 fresh lemons over the chicken and veggies.

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EAT.IT.UP!

I make lots of this, every week.  Usually I do 8 chicken breasts at a time.  Love them cold right out of the fridge, or re-heated.  My 14-year-old likes taking this to school in his lunchbox, too.  Simply seasoned, and simply delicious!  Sometimes I add a handful or two of mixed greens (fresh or frozen) when I add the other veggies.  This is a great way to sneak in some Kale.  😉

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