A lot of your request easy weeknight meal recipes and I totally get it. I’m a busy working mom with a thriving events and catering business, plus I film this show. My kids are in school, have camps, activities, and friends, and we try to see our extended family a lot as well. It doesn’t leave my husband and I a lot of downtime for cooking! This is why dishes like this Kalamata Chicken are so great to have on hand. They are healthy, easy, and are great to make for family dinners.
This isn’t a traditional Greek recipe, but it’s made with traditional Greek ingredients. We had a variation of this on our special menu at our Greek restaurant for years and it always sold out by the end of the night. Now I joke that I make it on our special menu at home – ha! - because my family gets really excited whenever I pull it together for dinner.
What I like about this recipe is that you can prep a lot of it in advance. The part that takes the longest are the vegetables because you have to chop them into smallish pieces. One this is done it’s just a matter for a little time in the stovetop, then everything does in the oven.
To keep this dish on the easy side I serve it with a simple starch like rice, egg noodles, or even plain couscous. It goes with anything and it tastes really good with a something that’s able to absorb the pan drippings because the flavors are so incredibly good.
To round out your weeknight meal I recommend a classic green salad and a glass of wine for the tired parents! I know how it feels when there are hungry kids to feed and you need to get a good meal on the table. Earmark this recipe for that evening and let me know how it goes!
This was a very popular special at our Greek restaurant. It would always sell out when it was offered! Now I make it at home for my family. It’s a great meal that comes together easily.
Makes 4 servings
2 thick chicken breasts
2 Medium white onions, thinly sliced
2 red bell peppers, seeded and cut into thin strips
4 cloves of garlic, finely chopped
3 tomatoes, diced
1 tablespoon chopped fresh thyme
1 spring of fresh sage
½ cup pitted Kalamata olives, coarsely chopped
¾ cup olive oil
½ tsp salt
¼ tsp black pepper
Preheat the oven to 425 degrees F.
Cut chicken breast into 4 even sized pieces and sprinkle salt and pepper on either side
Assemble all of the prepared vegetables on a baking sheet for cooking.
Pour the olive oil into the saute pan over medium heat. Add the sage and cook it for 2 to 3 minutes, or until lightly frizzled.
Add the chicken to pan with the sage and brown it on both sides, about 4 minutes per side. Remove the chicken and the sage to an oven safe dish.
Return the saute pan to the stovetop and begin cooking the vegetables. First, add the onions and cook them until translucent, about 5 minutes. Add the chopped garlic and cook for an additional 3 minutes.
Add ½ tsp salt, ¼ pepper, the diced peppers, then tomatoes
Cook all the vegetables on low heat until soft – about 30 minutes. Lastly, stir in the olives and fresh thyme
Place the cooked vegetables on top of the seared chicken in the oven proof dish and transfer it to the oven to cook for 20 minutes. Cook until the chicken is cooked through an the internal temperature reaches 165 degrees.
Remove the hot chicken from the oven and place it on plates for serve. Sprinkle capers over the chicken before serving.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact email@example.com or call 203.658.8659.