Chicken with Blistered Tomatoes and Onions
This recipe is the second my series, The Koutala. It’s very simple and roasts quickly in the oven. Greeks typically cook with red wine vinegar, rather than balsamic, but I changed it in this recipe because I love the sweetness of balsamic with the bold, roasted onions and peppers. You can either include the kalamata olives in the bake, or top the finished dish with them afterwards. I can occasionally eat feta cheese, so I’m finishing this dish with a bit of fresh crumbles. If you add the feta, be sure to use a good quality, imported from Greece or Bulgaria, sheep’s milk feta. Anything else is just white cheese. And don’t ever buy that feta in the shrink wrap, it must be in brine for the proper texture.
Yield: 4
Chicken with Blistered Tomatoes
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
Ingredients
- 2 pints grape tomatoes, cut in half
- 1/4 cup extra-virgin olive oil
- 1 teaspoon balsamic or red wine vinegar
- 2 garlic cloves, minced
- 2 Tablespoons dried oregano or Paleo Powder All Purpose AIP Seasoning
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 Small red onion, thinly sliced into rounds
- 1/2 cup Pitted Kalamata olives
- 1/2 cup mini multi-colored peppers, sliced into rounds
- Salt and pepper to taste
Method
- Preheat oven to 400ºF.
- Placing each chicken breast on a cutting board. Slice through the length of the chicken breasts to split them in half lengthwise, creating cutlets.
- Season chicken with salt, pepper, oregano, olive oil and balsamic vinegar.
- Arrange on a chicken, tomatoes, onions and peppers on a sheet pan lined with parchment paper.
- Roast until chicken is dark golden and tomatoes are blistered.
- Serve each slice of chicken topped with the roasted vegetables.
