Mediterranean Chicken with Portobello Mushrooms, Green Beans and Mini Heirloom Tomatoes



for chicken

thin sliced chicken breasts
juice and zest of two lemons
4 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 teaspoon Herbs de Provence

for vegetables

7 large portobello mushrooms
12 ounces green beans
24 ounces mini heirloom tomatoes
1 – 2 tablespoons olive oil
kosher salt

for garnish

fresh basil

feta cheese


  1. Zest lemons and set zest aside.
  2. Place chicken in a dish for marinating and squeeze lemon juice over chicken and add minced garlic.
  3. In a small bowl, mix together kosher salt, pepper, red pepper flakes, and Herbs de Provence. Sprinkle over chicken. Add lemon zest to chicken. Cover dish and place in refrigerator for 2 hours to marinate. Remove chicken from fridge 30 minutes prior to baking.
  4. Preheat oven to 400 degrees.
  5. Scrape gills from underside of portobellos. Slice mushrooms and then cut slices in half. Place on large sheet pan.
  6. Cut beans into bite size pieces and add to sheet pan. Add mini heirloom tomatoes. Sprinkle with olive oil, kosher salt and pepper and mix together.
  7. Place chicken onto another large sheet pan. Place both pans into preheated oven and bake for 25-30 minutes, until internal temperature of chicken reaches 160 degrees. The temperature will continue to rise to 165 while it is resting, once you remove it from the oven.
  8. Cook quinoa.
  9. Place quinoa into bowl, top with vegetables and chicken. Top with basil and feta cheese.


Until next time, Kris