Make Ahead Mediterranean Chicken

Make Ahead Mediterranean Chicken

This recipe will dazzle you with flavor!

Make these in the morning and put in the oven at night for an easy dinner! This would also make a great make-ahead dinner party entrée. Serve with a beautiful salad and some warm bread. Perhaps Caprese Skewers and Oven Baked Shrimp or Make Ahead Shrimp as appetizers? Or for a midweek dinner, I like to make whole wheat couscous, push over the Mediterranean chicken and serve some next to it.

I like to prep the marinade and the vegetables the day before when I’m preparing other items. Then, the morning that I want to cook this recipe, I chop the chicken and put the vegetables and marinade in individual casserole dishes, cover with foil, refrigerate and bake later in the day.

This recipe can also be cooked over a barbecue or over a campfire. For Foil Pack Recipe for Camping, RV or Boat Recipe go here.

This marinade is one of my favorites. It has so much flavor and is versatile. I use it to flavor roasted vegetables and cook the most delectable shrimp skewers in. In fact, go ahead and double the marinade when you are making it for the chicken. Save some and use it on the roasted vegetables or shrimp skewers later in the week.

If you do not already have a microplaner I highly recommend that you get one. I took a cooking class taught by an Italian Grandma who told me it was her favorite kitchen tool. I bought one and now its my “favorite can not do without tool”! Here is an Amazon Choice Microplaner for zesting citrus and grating cheese.

You will also want to buy some sundried tomatoes. I like the ones that are not packed in oil. Trader Joe’s has them but you can also buy them on Amazon. I always keep these on hand. They are a healthy flavor booster! You can use them in risotto, scrambled eggs, salads, pastas, pizza.

Serves 4

  • 3 large boneless, skinless chicken breasts, patted dry with a paper towel and cut into large bite sized pieces (6-8 ounces each)
  • Salt and pepper
  • 1/2 cup Trader Joe’s Fire Roasted Red Peppers in a jar, chopped. If you don not have these you can roast a red pepper on the grill or broil it until tender, cool it then remove the charred skin.
  • 1 cup Kalamata olives, pitted and halved, or a combo of any olives you like
  • 1 cup jarred quartered artichoke hearts I use Costco’s
  • 1/2 cup sundried tomatoes (not in oil) I like Trader Joe’s and have linked to them on Amazon)


1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons finely chopped Italian parsley (if you don’t have this don’t worry, it will still be good without)
2 teaspoons dried oregano
2 teaspoons minced garlic
1 teaspoon grated lemon zest
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flake, or more for spicier

Serve with whole wheat couscous.

Combine the chicken, red peppers, olives, artichoke hearts, sundried tomatoes and 1/3 cup of the marinade in a large bowl. Stir well to combine.

Turn on the oven on to 350 F.

Evenly distribute the chicken vegetable mixture between 4 oven proof dishes. Cover tightly with foil.

Put the dishes into the oven and bake 28-30 minutes until the chicken measures 163°F. Do not, I repeat, do not overbake or the chicken will be tough. 🙂

If you end up making Mediterranean Chicken I want to see your results ❤

Make sure to snap a pic and share it with me on Instagram by tagging @MariaFairesRD_Personal Trainer and using #MariaFaires

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