Healthy Dinner Recipe | Easy Lemon Olive Mediterranean Chicken

Meet my go-to protein right now. This Mediterranean chicken has been reigning supreme week after week for dinner, with leftovers for lunch. It's basically mess free (it's cooked in the oven it a little packet), it's moist (hate the word but it's true) and it's flavor packed. I think the real secret with cooking chicken is keeping the moisture and finding a way to add something salty, sweet or acidic to the meat while it cooks. When my husband originally started making this recipe, we were both craving 'lemon chicken', but healthier (not crispy pan fried) and that's when THIS happened.  

This recipe is super clean, easy and delicious. You'll get your dose of greens and feel extra full from the protein but satisfied with the flavors (and feta!). 

Let's talk about the salty element of this recipe: California Black Ripe Olives. Literally every party my Grandma would throw, she would always have a bowl of these guys as part of the cocktail spread. I seriously think my Grandpa and I are the only ones who ate them (or we finished them before anyone else could touch them) but they're something I just crave. Also something I get tempted to put on my fingers like my five year old self (tell me you've never done that and you're a liar). Black olives have tons of nutrition benefits and are a steady snack favorite of mine. Want to read up? Click here to read more about them! 

Lemon Olive Mediterranean Chicken

Serves 2 or 1 plus leftovers for lunch! 

/// Ingredients ///

• 2 large boneless, skinless chicken breasts
• 1 can of California Black Ripe Olives (sliced or whole and slice later)
• 1 lemon
• salt
• pepper
• spinach
• tomatoes
• feta cheese

/// Directions /// Lay a large sheet of aluminum foil on a baking pan and place chicken breasts in the center. Add salt and pepper to the breasts, slices of lemon and a dash of olive juice from the black olive can and a few sliced olives. Bring the sides of the foil up and fold over to create a sealed packet. Place chicken on the pan in the oven at 350F for 20-25 minutes or until cooked all the way through. To check, slice into the chicken. Juices should be clear and there should be no pink color on the meat.  Slice chicken, plate over a bed of spinach and tomatoes. Top with additional black olives, feta cheese and a squeeze of extra lemon! 

Want to figure out more ways to use California Black Ripe Olives in your cooking? Check out these ideas and you can also enter to win this Midsummer Mediterranean Giveaway! 

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.