Mediterranean Mozza-Chicken
I have never been to the Mediterranean but I sure do love their foods and spices. Mediterranean cuisine generally has a focus on veggies, poultry, seafood, beans, and healthy fats. In my book, these are all good things! I made a big batch of this chicken on Sunday evening and have been eating it for lunch all week long. Let me tell you, I’m not sick of it yet!!
First, let’s make a quick marinade for the chicken. In a large plastic zip lock bag, pour 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp dried basil, 1 tsp dried oregano, and 1 tsp garlic powder. Shake bag, then add chicken and place in refrigerator. Let marinate for 3-4 hours.
After chicken marinates, place skillet over medium heat and add chicken. Let cook for 5-6 minutes, uncovered. While the chicken is cooking, chop your vegetables. I used cherry tomatoes, red onion, garlic, and zucchini.
Your chicken should be about ready to turn now. So using tongs (not a fork- don’t let those juices escape!), turn each chicken breast. Then add all of the vegetables, except the tomatoes to the same skillet. Cover and let cook for another 5 minutes or until 165 degrees internally.
Remove lid, add cherry tomatoes and pitted olives. Top with mozzarella cheese. Let cheese melt for about 2 minutes, then remove from heat. Serve and enjoy!
This meal is so easy to make in a bigger quantity so you can have lunches during the week. Mix up the lunch by adding different sides…use a side salad, cottage cheese, steamed sugar snap peas, carrots and hummus…the list goes on and on! Enjoy your visit into Mediterranean cuisine!
- - 3 tbsp olive oil
- - 2 tbsp lemon juice
- - 1 tsp each: basil, oregano, and garlic powder
- - 4 boneless skinless chicken
- - 1 red onion, sliced
- - 1 zucchini, chopped
- - 2 cloves garlic, chopped
- - ½ cup halved grape tomatoes
- - 8 pitted black olives
- - 2% Milk Shredded Mozzarella Cheese, to desired amount
- Place all marinade ingredients into large plastic bag and shake. Add chicken, shake again and refrigerate for 3-4 hours.
- Place skillet over medium heat and add chicken. Let cook for 5-6 minutes, uncovered.
- While the chicken is cooking, chop/slice vegetables.
- Turn chicken using tongs, then add garlic, onion, and zucchini. Cover and let cook for another 5 minutes or until 165 degrees internally.
- Remove lid, add cherry tomatoes and pitted olives. Top with mozzarella cheese. Let cheese melt for about 2 minutes, then remove from heat.
- Serve and enjoy!!
Tags: bariatric nutrition, bariatric recipes, diet, low carb recipes, quick and easy meals
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