A couple of months ago I found a Food Network Magazine completely dedicated to chicken dishes. The magazine features everything from soups & salads, to skillet and baked entrees. One dish that caught my attention was the Mediterranean Chicken. The Mediterranean Chicken was both easy to make and flavorful, which makes it a success in my book!
The recipe calls for Peppadew peppers which I had never tried before but am now a huge fan. The peppers were sweet with just a touch of heat at the end, so I left it off of the children's portions. I felt the flavor profile would be a little too intense for them but if your kids like spicy flavors, feel free to have them give it a try! I also left out the Artichokes because my husband is not a fan and I knew the kids would not eat them either.
4 6-8 ounce skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 small red onion, cut into wedges
3 cloves garlic, thinly sliced
1 teaspoon dried oregano
3/4 cup chicken broth
¼ cup pitted Kalamata olives
¼ cup crumbled feta cheese
¼ cup sliced Peppadew peppers, plus 2 teaspoons brine from the jar
Step by step directions can be found here.