Mediterranean Chicken Bake

Mediterranean Chicken Bake

Mediterranean Chicken Bake

Gotta say, this is delicious. A friend from my flight attendant days made Mediterranean Chicken Bake on a ski vacation in Tahoe. We were staying in a time share and took turns making dinners. I wasn’t sure the exact ingredients that Anne used. I think I got it pretty close. If it isn’t exact, it sure turned out great.

Mediterranean Chicken Bake
  • 1 1/2 pounds chicken breast , cubed
  • 1 pound potatoes , I used baby Yukon gold potatoes
  • 1 can (5.75 oz) black olives, large
  • 1 can (8.5 oz) artichoke hearts
  • 1 package (10 oz) cherubs tomatoes
  • 1 small red onion. cut into big chunks
  • 5 cloves garlic , whole
  • 1 jar Alfredo sauce
  • 1 Tbs olive oil
  • 1 Tbs lemon juice
  • Salt and pepper , to taste
  1. Preheat oven to 350º
  2. In a large bowl, toss chicken, potatoes, black olives, artichoke hearts, tomatoes, onions and garlic cloves.
  3. In a small mixing bowl, whisk together Alfredo, olive oil, lemon juice, salt and pepper.
  4. Pour Alfredo mixture over chicken and vegetables. Toss until vegetables are evenly coated with sauce.
  5. Transfer to a baking dish.
  6. Bake covered for 35 minutes.
  7. Uncover and bake an additional 15 minutes.

Mediterranean Chicken Bake

Our friend Leslie is on bed rest while awaiting the arrival of her first child. We made this for her & Matt and delivered meals-on-wheels to them. I omitted the salt from the directions, per doctors orders.

Mediterranean Chicken Bake Ingeredients

Enjoy, Jerry & Roni !!!

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