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. Herbs are such an easy way to add flavour to something aren’t they? I really need to get in the habit of keeping fresh herbs around more often. Even better will be when I have a garden to grow my very own. And soon friends, very soon! We get possession of our new house on November 30 so less than a month now! Eek! I am so excited. I can’t wait to show you photos. Although I might have to buy a little furniture first… it’s going to be a little bare the first little while I am afraid. I have been pinning so many things that I want to fill the house with on Pinterest. It’s totally addicting. Speaking of which, did you guys know I have a Pinterest page? I would be thrilled if you joined me on there. I am constantly pinning healthy recipes and other things that make me happy (ah hem, anthropologie clothes and kitchen accessories…).
So my other big news? I have officially started my rheumatology practice! Yep I think you can call me a grown up now. Full time job and everything. I survived my first full week of clinics. And fingers crossed but so far no disasters. I still have lots to learn and new things are constantly coming up, but it is already way better than resident life. Way, way, better. So if you, or anyone you know in Calgary is in need of a rheumatologist feel free to send them my way. I promise I will be nice to them!
Until next time everyone, happy eating!
Baked Tomato and Olive Chicken
(Paleo, Whole 30, GAPS, SCD, low FODMAP, Gluten Free)
- 6 ethically raised chicken thighs, rinsed and dried
- 1 can black olives
- 4 medium tomatoes, chopped I used tomatoes on the vine
- 8 large basil leaves
- 8 rosemary sprigs
- 8 oregano sprigs
- 1/4 - 1/2 tsp sea salt
- dried basil
- black pepper
- 1-2 Optional: diced bell peppers
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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