Mediterranean Chicken

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.

Mediterranean chicken fashionablefoodieny


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.