Mediterranean Chicken & Olives -- GF, DF

Fast, easy to throw together in a hurry, and absolutely delicious. This meal can stand on its own when served over grains such as rice or millet, or serve with a salad and crusty bread on the side. Amounts for the vegetables are suggestions–go with what you like or happen to have on hand. We love olives around here, so we add extra. Any mild green olive mixed with the stronger kalamatas work well.

Serves 3-4

• 3-4 boneless chicken breasts, pounded thin
• 1 ½ tsp salt
• 1 tsp freshly ground black pepper
• 2 tsp cumin
• 2 tsp sumac
• 1 tsp garlic powder
• ½ tsp onion powder
• 2 medium zucchini, chopped
• 8-16 oz cherry tomatoes 
• ½ cup kalamata olives, cut in half (if you feel like more chopping)
• ½ - ¾ cup castelvetrano green olives, cut in half
• 1 cup (maybe?) hummus
• ½ cup (or more!) feta crumbles
• 2 Tbs olive oil
• Basmati rice, millet, or other grain of choice.

Preheat oven to 375 degrees. 

Prepare your rice or grains as directed.

In a small bowl, combine all spices and stir. 

In a large baking dish, add the chicken breasts. Rub half the seasoning on the chicken, flip and add the remaining seasoning to the chicken.

Spread 2-3 Tbs hummus (okay, IDK, I’ve never actually measured this) on top of each piece of chicken and spread evenly.

Arrange tomatoes, zucchini, and olives around the chicken. Drizzle olive oil over the whole dish. Salt and pepper the veggies, top everything with feta cheese. 

Bake 35-40 minutes or until chicken is cooked. Serve over grains.