Mediterranean Chicken
This Mediterranean Chicken recipe with artichoke hearts, sun-dried tomatoes, and spinach is packed with flavor, incredibly healthy and ready in less than 30 minutes!
Servings: 4 Servings
Calories: 391kcal
Equipment
- Skillet
Ingredients
- 1 pound boneless, skinless chicken breasts 4 equal portions
- 2 tablespoons olive oil
- 1 cup diced red onion
- 2 cloves fresh garlic minced
- 1 teaspoon Himalayan pink salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 5 ounces sun-dried tomatoes 8 ounce jar drained and roughly chopped
- 1 lemon zest and juice- about 2 tablespoons
- 8 ounces artichoke hearts 12 ounce jar or can drained and roughly chopped
- 4 cups baby spinach
- 0.25 cup sliced, black olives
- 0.25 cup crumbled feta
- sliced fresh basil or parsley
Instructions
- Heat olive oil over medium-high heat in a large skillet. Add the onion and cook until they start to soften, about 3 or 4 minutes.
- Add the garlic and cook stirring constantly for an additional minute.
- Mix the salt, pepper, oregano and basil together in a small bowl.
- Sprinkle half of the spice mixture over the chicken breasts.
- Place the chicken breasts in the skillet, sprinkle with the remaining seasoning and cook for 5 minutes.
- Flip the chicken over and cook for an additional 5 minutes. Add the artichokes, tomatoes, lemon juice and zest.
- Wiggle the vegetables down into the crevices. Add the spinach leaves, again stirring to get it down into the skillet.
- Cook until the spinach is wilted, about 2 minutes, and the chicken is cooked through. (165°F - 74°C.)
- Serve garnished with sliced olives, feta cheese and chopped fresh basil.
Notes
- Substitute 1.5 cups diced, fresh tomatoes for the sun-dried if desired.
- If you like things spicy, add crushed red pepper flakes to the seasoning.
- Chicken needs to reach 165°F (74°C) at its thickest part to be safe, but overcooking past this point dries it out. Invest in a reliable meat thermometer—it’s a game changer.
- After cooking, let the chicken rest for 3-5 minutes under foil. This step helps redistribute the juices throughout the meat, keeping it tender.
- Substitute chopped Italian Parsley if fresh Basil is not available.
- For Whole30 & Paleo omit the Feta cheese. Sprinkle with Nutritional Dry Yeast for a cheesy flavor.
Nutrition
Calories: 391kcal | Carbohydrates: 25g | Protein: 32g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 1276mg | Potassium: 1801mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3795IU | Vitamin C: 35.6mg | Calcium: 150mg | Iron: 5.3mg
