Ingredients

The following ingredients have 6 Servings
  • 1 1/2 lbs chicken breast (diced into 1-inch cubes)
  • 1 cup halved cherry tomatoes
  • 1/2 red onion (thinly sliced)
  • 3 tbsp olive oil
  • 3 large garlic cloves (minced (~ 3 tsp))
  • 1 tbsp white wine vinegar (or red wine or apple cider vinegar)
  • 3 tbsp lemon juice
  • 1 1/2 tbsp dried oregano
  • 1/2 tsp salt
  • Black pepper
  • 1/4 cup sliced kalamata olives
  • 1/4 cup crumbled feta cheese
  • tzatziki

Instruction

  • Preheat oven to 375 degrees F.
  • Dice the chicken breasts into 1-inch cubes. Place the chicken cubes into a large bowl or ziploc bag.
  • Next, slice the red onion thinly and halve the cherry tomatoes. Add to the bowl or bag with the diced chicken.
  • Next, mix up the marinade in a small bowl. Pour over the chicken and veggies and give it a quick toss so that everything is coated.
  • At this point you can either place the mixture in the fridge to marinate for a bit (I like to make it in the morning and leave it for the day to let those flavours infuse).
  • If you’re really pressed for time, dump the mixture on a parchment paper-lined baking sheet and cook it right away for 25-30 minutes, flipping the chicken and veggies so that they get equal cooking on both sides.
  • Serve over a bed of rice or pita with a sprinkle of olives, feta cheese and side of tzatziki, if desired (or see additional serving options above).