July 15, 2020

Serves 4

Suits all phases


  • 4 chicken breasts 
  • 2 tsp + 1 tsp dried oregano  
  • lemon pepper, to taste
  • 1 Tbsp olive oil
  • 1 (400g) can diced tomatoes
  • 1 tsp garlic powder 
  • 1/2 cup crumbled feta 
  • 1/2 cup sliced large green pitted olives 


  1. Preheat oven to 200ºC. Trim fat from chicken breasts, then cut shallow crosswise slits along each breast. Rub the chicken with the 2 tsp oregano and season with the lemon pepper.
  2. Heat the olive oil in an ovenproof skillet. Add the chicken cut-side down and cook over medium heat for 4-5 minutes, or until nicely browned. Turn and cook 2-3 minutes more on the second side. 
  3. Meanwhile, mix the tomatoes, 1 tsp oregano, and garlic powder. 
  4. Spoon the tomato mixture carefully around the chicken pieces, ensuring the top of the chicken is out of the sauce. Reduce heat to medium low and simmer about 4-5 minutes more. 
  5. Turn off heat and sprinkle feta and olives over the chicken. Transfer skillet to the oven and cook 10-12 minutes longer. 
  6. Serve with steamed vegetables.
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