Herb-Infused Chicken with Bell Peppers and Kalamata Olives

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts baked with vibrant bell peppers and briny olives, infused with fresh herbs for a simple yet elegant main course. This mediterranean-inspired chicken ready in about 45 minutes pairs thinly sliced red bell pepper, thinly sliced yellow bell pepper, pitted Kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Place 4 boneless, skinless chicken breasts on a baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 2 minced garlic cloves, 1/2 tsp dried oregano, 1/4 tsp dried rosemary, 1/4 tsp salt, and 1/8 tsp black pepper. Rub to coat evenly.
  2. Step 2: Arrange 1 sliced red bell pepper and 1 sliced yellow bell pepper around chicken. Sprinkle 1/2 cup pitted Kalamata olives over the top.
  3. Step 3: Drizzle remaining 1 tbsp olive oil over all, then bake 25-30 minutes until chicken reaches 165°F internal temperature and peppers are tender.
  4. Step 4: Let rest 5 minutes before serving with pan juices.

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Frequently asked questions

How long does Herb-Infused Chicken with Bell Peppers and Kalamata Olives take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Infused Chicken with Bell Peppers and Kalamata Olives?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced red bell pepper from drying out.

Can I substitute ingredients in Herb-Infused Chicken with Bell Peppers and Kalamata Olives?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Infused Chicken with Bell Peppers and Kalamata Olives for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Infused Chicken with Bell Peppers and Kalamata Olives?

Mediterranean chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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