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Mediterranean Chicken with Roasted Carrots & Feta-Tomato Salad Recipe

Name: Mediterranean Chicken with Roasted Carrots & Feta-Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1.5 lb chicken breasts, boneless skinless; 1 small package fresh oregano; 8 oz feta cheese, crumbled; 1 pint cherry tomatoes; 1.5 lb carrots; 2 tbsp red wine vinegar; 1/4 tsp black pepper; 3 tbsp extra virgin olive oil; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp garlic powder

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This is a yummy chicken dish with sweet roasted carrots and a fresh tomato salad with feta cheese. We cook chicken with tasty spices and mix tomatoes with cheese and herbs for a salad.

Ingredients

1.5 lb chicken breasts, boneless skinless

1 small package fresh oregano

8 oz feta cheese, crumbled

1 pint cherry tomatoes

1.5 lb carrots

2 tbsp red wine vinegar

1/4 tsp black pepper

3 tbsp extra virgin olive oil

1 tsp dried thyme

1/2 tsp salt

1/4 tsp garlic powder

Method

Preheat oven to 425°F.

Wash and dry the fresh produce.

Peel and cut carrots into 1/4-inch thick slices; place in a medium bowl. Add 1 tbsp olive oil, 1/4 tsp salt, and thyme; toss to coat, then spread out on a baking sheet pan.

Bake carrots in the oven until golden and fork-tender, about 25 minutes, tossing once halfway through.

In the meantime, place red wine vinegar, 2 tbsp olive oil, 1/4 tsp salt, and black pepper in the reserved bowl; whisk to combine the dressing.

Halve cherry tomatoes and add to the bowl with the dressing.

Crumble feta cheese and add to the bowl.

Pick oregano leaves off the stems, chop finely, and add to the bowl; stir to combine the salad, and set aside.

Pat chicken dry with paper towels. Season both sides with garlic powder and remaining salt.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add 1 tbsp olive oil and swirl to coat the bottom. Add chicken and pan-fry until golden brown and cooked through, about 3-4 minutes per side. Remove from heat and cover to keep warm.

To serve, divide chicken, roasted carrots, and tomato-feta salad between plates.

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