This is one of my favorite go to recipes during the week. Its quick, easy, and healthy. Its always a hit with the family. I substitute the chicken for flank steak for a great alternative. This dish can easily be converted to vegetarian by substituting the meat for sliced eggplant.
∙ Serves 4
4 (6 oz each) uncooked boneless, skinless chicken breasts, boneless skinless
4 tsp fresh Basil chopped
1/2 cup Cucumbers diced
3 Garlic cloves chopped
1/2 cup Grape tomatoes cut in half
1/2 cup small mozzarella cheese balls or feta cheese
1/2 avocado sliced
1/2 red onion diced
2 tsp Oregano, fresh leaves
14 Kalamata olives, pitted
Red chili pepers
1/4 cup olive oil
Black Pepper & Salt to Taste
Pre-Heat oven to 350 degrees
Place chicken breasts on backing pan
Coat chicken with a small amount of olive oil
Sprinkle chicken with salt, pepper, chili flakes, chopped garlic, Basil and chopped oregano
Bake at 350 degrees for 30 min or until chicken is no longer pink but still juicy.
Place chicken in serving dish
Mix cucumber, garlic, tomatoes, cheese, avocado, onions and olives in bowl.
Add salt, pepper, 1 tso oregano, 1tsp basil, olive oil and garlic to bowl and mix
Place on top of chicken
Sprinkle with lemon juice.