Mediterranean Chicken & Pepper Bake

Name: Mediterranean Chicken & Pepper Bake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Greek, Italian
Ingredients: 8 whole Cherry Tomato; 1 whole Diced Bell Pepper; 1 whole Diced Yellow Onion; 1 tsp Dried Lemon Peel; 1 tbsp Fresh Thyme; 0.25 cup Grana Padano Cheese; 0.25 cup Grated Parmesan Romano Cheese; 0.25 cup Green Olives; 3 cups Mafaldine Pasta; 1 tbsp Olive Oil; 0.5 tsp Red Pepper Flakes; 1 whole Skin-On Boneless Chicken Breast

Dinner 🍽️Lunch 🥪 Greek 🇬🇷Italian 🇮🇹 High-Protein 💪Sugar-Free

Mediterranean Chicken & Pepper Bake blends tender chicken strips with sweet red and yellow peppers, bright cherry tomatoes, and briny green olives for a balanced, sun-kissed flavor. Thyme and lemon zest lift the dish while Pecorino Romano and Grana Padano add a salty finish over curly mafalda pasta. Ideal for a cozy weeknight dinner or a casual weekend meal for two.

Prep20 mins
Cook35 mins
Serves2
DifficultyMedium

1

Preheat the oven to 350 degrees F (175 degrees C).
2

Bring a pot of salted water to a boil. Cook the pasta until flexible but not fully cooked, about 5 minutes. Drain.
3

Heat oil in a cast iron casserole dish over medium-high heat. Add the chicken and sauté until browned, 3 to 5 minutes. Add the onion, bell peppers, cherry tomatoes, olives, thyme, lemon zest, and pepper flakes. Cook and stir until the onions are soft and translucent, about 5 minutes. Remove from the heat; stir in the half-cooked pasta, then sprinkle Pecorino Romano and Grana Padano over the top.
4

Bake in the preheated oven until the casserole is bubbling and the cheeses are melted and browned, about 15 minutes. Let rest for 5 minutes before serving.