mediterranean chicken
This recipe is a great source of antioxidant-rich veggies, lean protein, healthy fats, herbs to taste- and just the right amount of cheese. Pair with brown rice or whole-grain pasta to complete the meal.
Servings: 6 Time: 30 minutes
Ingredients
- 24 oz boneless skinless chicken breast
- 1½ Tbsp fresh oregano or 1½ tsp dried oregano
- 1½ Tbsp fresh parsley or 1½ tsp dried parsley
- ½ tsp fresh ground black pepper
- 3 Tbsp olive oil or avocado oil
- 3 cloves minced garlic
- 8 oz halved cherry tomatoes or grape tomatoes
- ½ cup chopped pitted olives
- 2 Tbsp low-sodium chicken broth
- 3 oz crumbled feta
- Optional: fresh lemon juice
Instructions
- Pat chicken dry and cut into pieces. Season with oregano and pepper.
- Heat oil in a large skillet over medium-high heat.
- Add chicken and cook for 6-8 minutes per side (internal temperature should read 165 ° F). Remove chicken from the pan.
- Add the garlic to the pan, and cook for 30 seconds.
- Stir in tomatoes, olives, and chicken broth. Cook for 3 minutes.
- Plate chicken and top with tomato and olive mixture. Sprinkle with feta and add a squeeze of lemon juice.
Optional: Serve with brown rice or whole grain pasta to boost the fibre content.
Adapted from: 30-Minute Mediterranean Chicken Breast