I like a good table with a single panel, and this Mediterranean chicken recipe is so simple and aromatic. I cook young, succulent breasts, in a bold tomato sauce, enriched with classic Mediterranean flavors such as olives, lemon, parsley and feta cheese. Ready to eat in 35 minutes, this is a ridiculous dish, with a huge refund. My husband and children all love him!
Mediterranean chicken recipe
This Mediterranean chicken was a huge success with my whole family … so much that I ask to do it at least once a month! It is a low carbohydrate dish, packaged with a lot of succulent tomatoes and briny olives. The red -inspired red sauce adds so much flavor to simple chicken breasts and always makes me feel that I am in the middle of a summer cow. Whether I serve it with rice or even more vegetables, it is an abundant meal that always leaves me satisfied.
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Recipe tip!
For faster and easier training, you can buy olives placed. I also saw half of olives.
Top read review
- “So good! Husband said it is a restaurant quality and a big left. Mizzarella sub -perposed for Feta. Yum!” -M
Mediterranean chicken recipe
This Mediterranean chicken with a single pan is a quick and light weekly dinner, which is flavored. The chicken breast is served in a tomato sauce and completed with the feta cheese for a tasty family meal that everyone will like.
Print Needle
serves 4 people
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Cut the chicken in half in length and season on both sides with salt and pepper.
2 boneless chicken breasts without skin
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Heat a large pan with 1 tablespoon of oil and cook the chicken 2-3 minutes on each side, until they are browned and almost cooked (it will finish the cook later).
2 tablespoons of cooking oil
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Remove the chicken from the pan and set aside.
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Add 1 tablespoon oil and onion in the same pan and cook until translucent, about 3-4 minutes.
2 tablespoons of cooking oil, 1 onion
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Add tomatoes, kalamata olives, white wine, lemon juice, salt, Italian spice, garlic powder and sugar. Boil covered for 15-20 minutes, stirring occasionally.
15 of the cut red ounces, ½ cup kalamata olive, ½ cup white wine, 1 tablespoon lemon juice, 1 teaspoon Kosher salt, 1 teaspoon Italian spice, 1 teaspoon garlic powder, 1 teaspoon granulated sugar
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Mix the parsley and add the chicken back to the pan. Cook the chicken until it reaches an internal temperature of 165 ℉ and the juices are clear.
½ cup of freshly chopped parsley
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Remove heat and garnish with the feta cheese and chopped extra parsley. Serve hot.
Crushed feta cheese
** I recommend a Sauvignon Blanc or Chardonnay. If you do not want to cook with wine, you can replace it with the chicken stock.
Tips:
- Remove the chicken from the refrigerator 30 minutes before cooking it to allow it to come to room temperature.
- This recipe has no gluten and can be made without dairy by omitting the feta cheese.
Storage: This dish is best served as soon as it is made, but any debris will stay well, covered in the refrigerator for 3 days or in the freezer up to 3 months. Leave the defrosting overnight in the refrigerator before reheating the pot in the oven at 325 ° F for 20 to 25 minutes. Cover it with foil so that it does not dry.
Nutritional facts
Mediterranean chicken recipe
The amount per portion
Calories 292
Calories from fat 126
% Daily value*
Fat 14g22%
Saturated fat 2g13%
Cholesterol 76mg25%
Sodium 1041mg45%
Potassium 730mg21%
Carbohydrate 11g4%
3G fibers13%
5g sugar6%
Protein 26g52%
Vitamin A. 954iu19%
Vitamin C. 26mg32%
Calcium 96mg10%
Iron 2mg11%
* Daily percentage values are based on a 2000 calorie diet.
How to make the Mediterranean chicken step by step
Gather -with the ingredients: Gather everything you need to start the recipe. Cut the onion, pit and reduce half -olives, suck the lemon and chop the parsley before you start. If you intend to add the feta, now is a good time to break this too.
See the chicken and leave the onion: Slice 2 boneless chicken breasts, without skin, half long. Season with salt and pepper to taste. Heat 1 tablespoon of oil in a pan. Add the chicken and search on both sides until browned. There is no need to cook to the end, we will do this later! Once browned, remove the chicken and set aside. Add 1 onion cut into the pan and cook until translucent.
Mix and boil the sauce: Mix 15 ounces (1 box) of tomatoes cut into cubes, ½ cup of kalamata olives and in half, ½ cup white wine, 1 tablespoon of lemon juice, 1 teaspoon of kosher salt, 1 teaspoon of Italian spice, 1 teaspoon of garlic powder and 1 teaspoon of granulated sugar. Cover and boil for 15-20 minutes. Mix occasionally.
Finish the chicken cooking: Mix ½ cup of chopped parsley in the sauce. Add the chicken back to the pan. Cook the chicken until the internal temperature reaches 165 ° F. Serve with more parsley and crushed feta cheese, if you want.
