Chicken is a weeknight staple around our house but there’s only so many times that I can make BBQ chicken before my kids start to threaten to become vegetarian. Change things up a bit with this flavorful and protein packed dinner that looks like it took you a lot more time than it really did.
Serve this easy main dish with a colorful side salad for a meal impressive enough to serve to dinner guests but simple enough to please your kids. The best part – you probably already have most of the ingredients on hand and if you don’t, most of them keep long term so you have them available when you need a quick and easy weeknight dinner.
- 4-6 Chicken Breasts (pounded thin)
- 1 Can of Chickpeas
- 1 Can of Petite Diced Tomatoes
- Feta Cheese
- Greek Seasoning
- Olive Oil
Trim the fat off your chicken and pound it out slightly so that it requires less cooking time. My kids are always much more likely to eat pounded chicken breast because they like the outside pieces with the seasoning on them and pounded chicken is a bit more tender and easier for them to chew. Sprinkle the chicken with greek seasoning on both sides and salt, if desired.
Heat a frying pan to medium heat and pour a small amount of olive oil in it, just enough to coat the pan. Pan fry each chicken breast for 1-2 minutes on each side. You aren’t trying to cook the chicken all the way through, just give it a nice crispy outside.
In a casserole pan, lay the chicken down, trying not to overlap it as much as possible. Pour the can of petite diced tomatoes (undrained) over the top. Drain the can of chickpeas then pour that over the top of the chicken as well.
Bake chicken at 375° for 15-20 minutes or until cooked through. You can cover it with foil if the chickpeas begin to dry out. When the chicken is done, remove it from the oven and let it sit for a few minutes. Crumble feta cheese over the top and serve.