Baked Tomato and Olive Chicken. That is what is cooking today friends. Not only is this one tasty but it is super easy to make! Throw a few things in a pan, put it in the oven and you are done! Simple as that. And like always, this one is totally healthy. Since I know that’s the main reason why you come here. To improve your health. At least that’s why I think you come here…
I don’t know about you but give me anything with olives in it and I am guaranteed to like it. Olives are just one of those foods that you either love or hate aren’t they? Kind of like avocados. And cottage cheese… So for all you olive lovers out there, this recipe is for you.
This recipe is also safe for almost every special diet out there. If you are gluten free, paleo, whole 30, SCD, GAPS or low FODMAP you will be able to enjoy this one. There are nightshades in this one though so all of you on the AIP unfortunately won’t be able to try this dish. That’s about the only limitation of this one though. I can’t always please everyone with one recipe. Even though I wish I could.
This Baked Tomato and Olive Chicken is topped with tons of fresh herbs including basil, rosemary and oregano which gives the chicken and tomatoes a great flavour.
Until next time everyone, happy eating!
Baked Tomato and Olive Chicken
(Paleo, Whole 30, GAPS, SCD, low FODMAP, Gluten Free)
Preheat your oven to 350F
In a large glass baking dish (I used the 4.8 quart Pyrex baking dish) add all of the ingredients, except the dried basil and black pepper, and distribute evenly
Sprinkle each chicken breast with the dried basil and black pepper
Cover the pan with tin foil
Place in the oven and bake for 45 minutes
Remove the tin foil and cook for an additional 10-15 minutes (until golden brown)
Remove from oven
Serve and enjoy!
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