Go Back
–+ servings
Spicy Mediterranean Chicken

Spicy Mediterranean Chicken for a Flavor-Packed Dinner

Spicy Mediterranean Chicken is a vibrant dish rich in spices and fresh vegetables, perfect for a healthy and satisfying meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil extra virgin for best flavor
  • 1 tablespoon lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 2 tablespoons red wine vinegar
For the Spices
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon smoked paprika regular paprika can be substituted
  • 1 teaspoon red pepper flakes adjust to taste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cinnamon just a pinch goes a long way
For the Vegetables
  • 2 pieces bell peppers any color works
  • 1 medium zucchini
  • 1 piece red onion can substitute with white onion
  • 1 cup cherry tomatoes halved
  • 1/2 cup Kalamata olives can be omitted
For Serving
  • 2 cups couscous or quinoa or any preferred grain
  • 1/4 cup fresh parsley for garnish
  • 1/2 cup feta cheese optional

Equipment

  • mixing bowl
  • skillet
  • Baking sheet
  • Parchment paper
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, red wine vinegar, oregano, basil, smoked paprika, cumin, cinnamon, salt, and pepper. Add the chicken breasts and coat thoroughly. Cover and refrigerate for at least 30 minutes.
  2. Chop bell peppers, zucchini, and red onion into bite-sized pieces. Toss cherry tomatoes and Kalamata olives with olive oil, minced garlic, oregano, basil, salt, and pepper.
  3. Preheat the oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
  4. Arrange marinated chicken and prepared vegetables on the baking sheet. Bake for 20-25 minutes, until chicken reaches 165°F (74°C) and is no longer pink.
  5. For stovetop method, heat skillet and cook chicken for 5-7 minutes per side until browned. Remove and sauté mixed vegetables for 8-10 minutes then return chicken to heat through.
  6. Plate couscous or quinoa as the base, top with chicken and roasted vegetables. Garnish with parsley, feta cheese, and lemon wedges.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 35gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 900mgFiber: 5gSugar: 4gVitamin A: 20IUVitamin C: 30mgCalcium: 8mgIron: 15mg

Notes

This dish can be customized with different vegetables or proteins as needed.

Tried this recipe?

Let us know how it was!