Mediterranean Chicken

Course Main Course


  • 4-6 thinly sliced chicken breasts
  • 1 red pepper
  • 1 orange or yellow pepper
  • 1 cup cherry tomatoes
  • 3 garlic cloves
  • 1 lemon
  • 1/2 red onion
  • 1/2 cup artichoke hearts
  • 1/2 cup feta cheese
  • 1/2 cup sliced black olives
  • 2-3 tbsp FRENCH PANTRY Rosemary, Basil, Thyme Herb Blend
  • 1/4 cup oil of choice (I used a combination of our French Pantry Sweet Basil & Roasted Garlic oil)
  • 1/4 cup FRENCH PANTRY Traditional Balsamic
  • 1 tsp paprika (smoked paprika if you have it)
  • Salt & Pepper to taste (approx. ½ tsp of each)


  • Preheat oven to 400°F degrees.  Place Flexipan mold of choice on your perforated baking sheet.  I like to use my Deep Flexiflat or Grande Round mold & medium round mold.
  • Chop garlic in Eco Chop and add to grande round mold or deep flexiflat.  Chop peppers, onion and artichoke hearts into larger bite size pieces using your Eco Chop (only 2-3 pulls should do) and add to garlic.  Slice your lemon into large chunks (so you can find them later and NOT eat them) and add to the veggie mixture in your Flexipan.  Set aside.
  • In your Eco Chop or stainless mixing bowl, whisk together the oils, vinegars, herb blend, paprika, salt and pepper.  Pour ½ of that mixture on top of the veggies and toss to coat.  Place chicken on top of veggies and drizzle some of the marinade on top of the chicken and brush with your pastry brush to cover the chicken.  Reserve some of the marinade for later. 
  • Bake for approx. 15-20 minutes depending on the thickness of your chicken.  After about 15-20 minutes, add the olives & feta on top of the chicken & veggies and drizzle with the remaining marinade.  Return to the oven for about 10 minutes to finish cooking.