July 13, 2022

Mediterranean Chicken

Mediterranean Chicken with veggies, chickpeas, olives and herbs. A delicious sheet pan dinner that is easy to make and easy to clean up! 

Ingredients


  • 450g skinless boneless chicken thighs (or breasts) - Vegas Poultry Chicken for Freedom Discount
  • 15 ounces chickpeas, canned or soaked and cooked
  • 1/2 cup kalamata olives
  • 15 ounces artichoke hearts (in water or frozen)
  • 1 yellow bell pepper
  • 1 cup cherry or grape tomatoes
  • 1 small or 1/2 a large red onion
  • 1/4 cup lemon juice


For the Marinade

  • 59 ml olive oil
  • zest of 1 lemon
  • 4 garlic cloves, minced or pressed
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon oregano, dried
  • 1 teaspoon coriander, ground
  • 1/2 teaspoon smoked paprika
  • 2 teaspoon dijon mustard
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon pepper


Method

STEP ONE– Mix together the flavorful marinade: olive oil, lemon zest, garlic, rosemary, oregano, coriander, smoked paprika, dijon mustard, salt and pepper. 

Reserve about 1 1/2 tablespoons of the marinade in a separate bowl and set this aside. (This will be rubbed on the veggies.)

STEP TWO– Rub the larger portion of marinade on the chicken thighs. Let them marinate for at least 1/2 an hour; longer is even better, up to overnight.

STEP THREE– Mix the reserved marinade with 1 tablespoon olive oil and gently toss chickpeas, olives, artichoke hearts, bell pepper, cherry tomatoes, and onion together. 

STEP FOUR– Arrange the chicken and veggie mixture on a pan in a mostly single layer. Spoon lemon juice over the top. Bake for 20-25 minutes. The chicken thighs should register 175F or higher.


Serve with couscous, quinoa, farro or pasta if desired.

Freedom Bulletin #305

By Zina Stone • November 4, 2025
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Oven Roasted Barramundi with Tomato & Olives

By Zina Stone • November 4, 2025
Ingredients 500g barramundi fillets 2 tbsp olive oil Salt and black pepper, to taste 1 cup cherry tomatoes, halved ½ cup mixed olives, sliced 1 clove garlic, minced 1 tbsp capers, drained Zest of 1 lemon ¼ cup fresh parsley, chopped Lemon wedges, to serve Instructions Prepare the Barramundi Preheat the oven to 200°C (390°F). Pat the barramundi fillets dry and season with salt, pepper, and a drizzle of olive oil. Place them on a lined baking tray. 2. Make the Tomato & Olive Medley In a bowl, mix cherry tomatoes, olives, garlic, capers, lemon zest, and half the parsley. Toss with olive oil and season with salt and pepper. 3. Roast and Serve Spoon the tomato and olive mixture over the fish. Roast in the oven for 12–15 minutes until the barramundi is opaque and flakes easily. Remove from the oven, garnish with the remaining parsley and a squeeze of lemon juice, and serve warm. Nutrition and Cooking Times Serves: 4 | Prep time: 10 minutes | Cook time: 15 minutes Nutrient Value per serve: Calories: 350kcal | Protein: 35g | Fat: 4g | Carbohydrates: 10g

Freedom Bulletin #304

By Zina Stone • October 24, 2025
In this bulletin...