Mediterranean Chicken Bake

There’s something about chicken that’s incredibly satisfying.  It’s so versatile and you can do practically anything with it.  And when you cook it certain ways it can be extremely healthy!  The other day I was searching for something to do with chicken that was out of our normal box.  Perhaps it was because I was bored.  Perhaps it was because I had a jar of artichokes and a jar of olives that I wanted to use.  But I threw a bunch of ingredients together and baked it in the oven and it was ah-maze-ing!

I started by layering my veggies.  I threw in a can of chickpeas, a jar of artichokes, a sliced onion, a jar of olives, and a package of cherry tomatoes.


Layer chicken thighs (or breasts) on top.  Sprinkle with salt, pepper and oregano.


Drizzle with balsamic vinegar.


Bake in 375 degree oven for about 20-25 minutes.  Sprinkle with feta cheese.  Bake for another 10-15 minutes (until chicken is completely cooked).


Serve and enjoy!



1 lb boneless, skinless chicken thighs (or breasts)
1 – 15 oz can of chickpeas
1 – 7 oz jar of artichokes
1 – 7 oz jar of olives (try to get pitted)
1 medium onion, sliced
1 pint of cherry tomatoes
4 oz feta cheese
4-5 Tablespoons balsamic vinegar
1 teaspoon oregano

Layer veggies in baking dish.  Start with chickpeas, then onions, artichokes, olives and cherry tomatoes.  Place chicken thighs (or breasts) on top.  Sprinkle with salt, pepper and oregano.  Drizzle with balsamic vinegar.  Place in oven at 375 degrees and bake for about 20-25 minutes.  Remove from oven and sprinkle with feta cheese. Place back in oven and bake an additional 10-15 minutes until chicken is done and cheese is a little melted.  Serve and enjoy!