Greek Chicken Bake

Yield – 4 servings

Preparation Time – 10 minutes

Cooking Time – 45 minutes

Ingredients

• 4 small boneless skinless chicken breasts
• Salt and pepper, to taste
• 1 pint cherry tomatoes
• 1 cup artichoke hearts
• 1 cup green olives
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• 2 tsp minced garlic
• 2 tsp dried oregano
• Feta cheese crumbles, garnish
• Salad, as side dish

Directions

• Preheat the oven to 400 F.
• Drain the artichoke hearts, pat dry, and then quarter them.
• In a small mixing bowl, make a lemon marinade by whisking together the olive oil, lemon juice, minced garlic and oregano.
• Place the chicken breasts into a 9×13-inch baking dish and sprinkle with a little salt and pepper. Add the cherry tomatoes, quartered artichoke hearts and olives around the chicken pieces. Pour the lemon juice marinade over the top.
• Bake in the preheated oven for 45 minutes, or until chicken is cooked through. Sprinkle Feta cheese crumbles onto warm chicken bake, so they soften up.
• Prepare the salad.
• Serve Greek Chicken Bake with salad.

Freeze & Thaw Instructions: Make marinade.  Add chicken, cherry tomatoes, artichoke hearts, olives, salt, pepper, and marinade into a freezer bag or disposable foil tray. Put bag/tray in the freezer and freeze up to 6 months in fridge freezer or 12 months in a deep freezer. Thaw in the fridge overnight, or a warm shallow dish of water for about 20 minutes, before transferring to the oven and baking as directed.