I love a good Mediterranean dish. I’m a sucker for some Greek food and great white wine. However, finding the absolute freshest ingredients to bring those real Mediterranean flavors to life in a Midwest kitchen can be difficult. Not to mention I have negative time it feels to prepare food. Sound familiar?
Then you’ll love this super EASY taste of the Mediterranean dish that can be as versatile as you wish. Eat it hot or cold, in a wrap or in a dish. I’ve done brown rice, and Banza pasta. But my favorite may be on an Ole Extreme Wellness spinach wrap heated up and served as lunch.
Typically I like to make a double or triple recipe of this and hold on to the leftovers for additional meals throughout the week. With the versatility, you can serve it up many different ways and not feeling like you’re continually eating the same thing over and over.
So, enough with the chitter-chatter, here’s how to make this incredible recipe.
1 Pound Chicken Breast
1 TBSP Olive Oil
2-3 TBSP Italian Seasoning
Black Pepper & Sea Salt To Taste
1 Cup Shredded Mozzarella Cheese
1 Container Grape Tomatoes (halved)
Fresh Basil Leaves (shredded or torn into small pieces)
Preheat oven to 400 degrees.
Cut chicken breast into 1 inch square pieces (approximate). Add to a large mixing bowl.
Add olive oil, Italian seasoning, pepper, and salt to chicken, mix until seasonings coat chicken evenly.
Add chicken to an 8 x 10 glass baking dish. Spread out evenly in a single layer.
Top with ¾ cup shredded mozzarella cheese.
Top cheese with tomatoes and fresh basil, spreading out evenly on top of chicken.
Top with ¼ cup shredded mozzarella cheese, spread out over tomatoes and basil.
Place in oven and bake for 30-45 minutes. Dish is finished cooking when chicken in middle of baking dish is no longer pink inside. Optional – last 5 minutes turn the oven to broil to brown the top layer of cheese)
Feel free to add more tomatoes and basil as desired or red onion.
Serves great over brown rice, chickpea pasta, or in a spinach wrap.
Dish can accumulate liquid at the bottom, spoon out with a slotted spoon to serve.