a bright and flavourful Mediterranean Chicken with Tomatoes, Olives & Lemon.

Ingredients (serves ~4)

• 4 boneless skinless chicken breasts (or thighs)

• 2 Tbsp extra-virgin olive oil

• 1 large onion, thinly sliced

• 3 garlic cloves, minced

• 1 can (400 g) chopped tomatoes (or ~4 fresh tomatoes diced)

• 150 g (about 1 cup) pitted olives (green or black, halved)

• Juice of 1 lemon + zest of ½ lemon

  

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• 1 tsp dried oregano

• ½ tsp dried thyme (optional)

• Salt & black pepper to taste

• Fresh parsley or basil, chopped – for garnish

• Optional: 100 g feta cheese, crumbled

Method

1. Prep the chicken: Pat dry the chicken breasts, season both sides with salt, pepper and half the oregano.

2. Brown the chicken: In a large skillet over medium-high heat, add 1 Tbsp olive oil. When hot, add the chicken and brown ~3-4 minutes per side until golden (it needn’t be fully cooked through yet). Remove from the pan and set aside.

3. Sauté the aromatics: In the same skillet, reduce heat to medium, add remaining 1 Tbsp oil, then the sliced onion. Cook ~3-4 minutes until soft. Add garlic, cook ~30 seconds until fragrant.

   

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4. Build the sauce: Add the chopped tomatoes, olives, lemon juice & zest, remaining oregano and thyme. Stir and bring to a gentle simmer. Adjust salt & pepper.

5. Finish cooking chicken: Return the browned chicken to the skillet nestling it into the tomato-olive sauce. Cover (or partially cover) and cook ~8-10 minutes, until the chicken is cooked through (internal ~75 °C/165 °F) and the flavours have melded.

6. Garnish & serve: Sprinkle chopped parsley or basil, optionally the crumbled feta. Serve hot.

Serving suggestions

• Serve with rice, couscous, or orzo pasta to soak up the sauce.

• A simple green salad (lettuce, cucumber, tomato, olive oil & lemon dressing) on the side lends a crisp contrast.

• Warm pita bread or crusty bread is great to mop up the sauce.

• A glass of chilled white wine or simply sparkling water with lemon – if you like.

Why it works & Mediterranean flavour notes

• Olive oil is a central fat in Mediterranean cuisine — it adds richness and flavour while being one of the healthier fats. EatingWell

  

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• Bright flavours like lemon + garlic + herbs are common in this region’s cooking, giving freshness rather than heavy sauces.

• Olives and tomatoes bring in the classic Mediterranean taste profile (briny, tangy, fresh) and pair beautifully with lean protein like chicken.

Tips & variations

• Using chicken thighs instead of breasts will give a juicier result if you prefer dark meat.

• For a vegetarian version, replace the chicken with large cauliflower steaks or thick eggplant slices, and cook similarly.

• For extra depth: add a splash of white wine after sautéing the onions, allow to reduce for 1-2 mins before adding the tomatoes.

• If you like heat: add a pinch of chilli flakes when adding garlic.

• Leftovers keep well; the flavours intensify the next day.