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Recipe: Mediterranean-style Chicken

October 23, 2019

Yield: 4 servings


4 boneless, skinless chicken breasts (5-6-ounces each)

2 teaspoons each lemon pepper and dried basil

Salt to taste

¼ cup premade olive tapenade

¼ cup whole sundried tomatoes (oil-packed)

1 small zucchini sliced into ¼-inch half-moons

Olive oil for drizzling

1/8 cup shredded mozzarella cheese


  1. Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
  2. Place chicken on baking sheet and season both sides generously with lemon pepper, dried basil, and salt.
  3. Cut 5-6 slits crosswise into each chicken breast, 1/2-3/4 inches deep. Into each slit, spoon tapenade and tuck in 1 sundried tomato and 2 zucchini slices. Drizzle with olive oil.
  4. Bake until chicken reaches a temperature of 165 degrees Fahrenheit, about 25 minutes.
  5. Sprinkle cheese on top and return to oven for 3 minutes. Serve warm.

Nutrition facts (per serving)

Calories: 260

Total fat: 9 g

Total carbohydrates: 5 g

Dietary fiber: 3 g

Sodium: 230 mg

Source: Kroger