What can I say, I love to cook and have fun in the kitchen. Thankfully there are tons of fantastic recipes out there on the web and in books.  Back when I was searching out recipes to help in my transition over to a Paleo lifestyle I discovered an incredible resource at the Paleo Plan website. They have an extensive list of recipes, for free, and thanks to them I found this gem that have played with and made my own. This is my take on their Grilled Mediterranean Chicken and be sure to make plenty for leftovers and portion them out for lunches and dinners later in the week.  I have to say the flavor intensify the next day.

Mediterranean Touched Chicken:

Prep time: 15 mins
Total time: 35 mins
Serves: 4

Ingredients

• 1 1/2 Cups cherry or grape tomatoes
• 20 large kalamata olives cut in half
• 4 Tablespoons rinsed capers
• 1/4 teaspoon red pepper flakes
• 4 boneless skinless chicken breasts (about 4-6 oz each)
• 4 Tablespoons olive oil
• 1 teaspoon Salt
• 1 teaspoon ground black pepper

Instructions

• Pre-heat oven to 475F.
• In a large bowl gently toss the tomatoes, olives, capers, and 2 Tbsp olive oil together and set side
• Season the chicken breast on both sides with salt and pepper
• Heat up a larger, ovenproof skillet over high heat (I prefer Lodge: Enameled Cast Iron ).
• Once the skillet is hot add 2 Tbsp olive oil to the bottom of the pan and sear the chicken on both sides
• Reduce the heat to medium-high and brown the chicken to a golden brown on both sides (about three minutes a side).
• Pour in tomato, olive, caper mixture over the chicken and place the lid onto of the skillet
• Transfer the skillet into the oven to finish cooking the chicken for about 15 to 18 minutes
• Plate the chicken and spoon over the tomato mixture onto of it and serve.