One-Skillet Mediterranean Chicken Recipe with Tomatoes and Green Olives

• Gluten free

• Meat

  • 4 Chicken breasts of equal size, boneless skinless

• Produce

  • 1 tbsp Oregano, dried
  • 1 Handful Parsley, fresh
  • 1 cup Red onion
  • 1 1/2 cup Tomatoes, small
  • 1 Lemon, Juice of large

• Canned Goods

  • 1/2 cup Chicken broth

• Condiments

  • 2 tbsp Garlic or garlic paste
  • 1/4 cup Green olives

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 Feta cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

Found on themediterraneandish.com

Description

Ingredients

• 4 boneless, skinless chicken breasts of equal size
• 2 tbsp minced garlic or garlic paste
• Salt and pepper
• 1 tbsp dried oregano, divided
• Olive oil
• ½ cup dry white wine
• 1 large lemon, juice of
• ½ cup chicken broth
• 1 cup finely chopped red onion
• 1½ cup small-diced tomatoes
• ¼ cup sliced green olives
• Handful of fresh parsley, stems removed, chopped
• Crumbled feta cheese, optional

Directions

• Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
• Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and ½ of the dried oregano.
• In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by ½ then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chickens internal temperature should reach 170 degrees F).
• Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy