Sun-Dried Tomato Relish

Ingredients

• 1 cup sweet onion, chopped
• 2 garlic cloves, chopped
• 1 cup pitted Kalamata olives, chopped
• 1 cup sun-dried tomatoes (preferably packed in oil), roughly chopped
• 1 tablespoon capers
• ½ cup fresh parsley, chopped, plus more for garnish
• ½ cup extra-virgin olive oil, divided
• ¼ teaspoon freshly ground black pepper

Steps

1. Add ¼ cup olive oil to sauté pan and heat on medium, just until pan is hot.
2. Add chopped onions and cook for 5 to 10 minutes or until onions are soft.
3. Add garlic and stir for 1 to 2 minutes. Remove from heat.
4. Place onion and garlic mixture in a mixing bowl and add remaining ingredients.
5. Toss until all ingredients are combined.
6. Serve over grilled chicken breast with a loaf of crusty bread on the side.

Source
ourstate.com/grilled-chicken-breasts-with-sun-dried-tomato-relish

Baked Mediterranean Chicken

Ingredients

• 2 lemons
• 1 Tbsp. olive oil
• 1 Red onion, cut into thick slices
• 1 cup pitted kalamata olives, whole
• 2 to 4 medium chicken breasts
• 1 tsp. Paprika
• Salt & Pepper
• 1 tsp. Greek seasoning (or ½ tsp. oregano, ½ tsp. salt)
• 4 cloves garlic, peeled
• Crumbled Feta for topping
• Spinach and pita bread for serving

Directions

1. Preheat oven to 450º
2. Zest one lemon. Place zest in a large bowl and add 1 Tbsp. olive oil. Add in the red onion slices and kalamata olives. Toss to coat. Place onions and olives in the bottom of a baking dish
3. Season chicken with salt, pepper and oregano then place on top of the bed of onions and olives
4. Squeeze the juice out of the zested lemon over the top of the chicken and onions
5. Sprinkle paprika over the top
6. Add the zested and squeezed lemon rinds to the pan
7. Bake uncovered for 35 minutes

Notes
Serve on a bed of spinach, topped with feta cheese and with extra lemon wedges for squeezing. Optional accompaniments: Roasted red peppers, pita bread with hummus, cucumbers or couscous.

Source
http://thewanderlustkitchen.com/2013/11/01/baked-greek-chicken

Greek Salsa Chicken

Ingredients

For the Salsa

• 4 ounces crumbled feta cheese
• 1 cup halved grape or cherry tomatoes
• 1/4 cup pitted, sliced black olives
• 1/4 cup minced fresh parsley
• 1/4 cup lemon juice
• 1/4 cup olive oil

For the Chicken

• 6 boneless, skinless chicken breast halves (7 ounces each)
• pepper to taste
• kosher salt to taste
• 2 tablespoons olive oil
• 2 lemons, cut into wedges

Directions

1. Preheat oven to 450°.
2. In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator.
3. Heat 2 tablespoons olive oil in a large roasting pan over medium-high heat. Season chicken with kosher salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
4. Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts. Roast until chicken reaches an internal temperature of 160°, about 25-30 minutes. 
5. Transfer chicken and lemons to a large platter. Top with salsa.

Notes
Serve with basmati rice.

Recipe Source
http://sweetpeaskitchen.com/2011/02/greek-salsa-chicken