Mediterranean Chicken

This is a super quick and delicious meal that is full of flavor.  I make mine with thin cuts of boneless/skinless chicken breasts.  You can make some rice, orzo or just a salad to go with it.  I love to make this meal for a quick weeknight dinner when things are busy.  It takes no time at all to prepare.  A Grenache, a Grenache Shiraz Mouvedre (GSM) or a Savignon Blanc goes great with this Greek inspired meal.  Cheers!

Serves 4

4-6 Boneless skinless chicken thighs.  Approx. 1 1/2  lbs

1/4 tsp each salt and pepper

1 tbsp. extra virgin olive oil

1 12 oz. jar marinated quartered artichoke hearts 

1/2 tsp oregano

1/4 tsp red pepper flakes (optional)

1/2  cup Kalamata olives cut in half

1 cup  cherry tomatoes cut in half

4 oz. Feta cheese

1/2 tsp. of salt and pepper.


Heat large skillet with the extra virgin olive oil to medium high heat.  Season chicken breasts with salt and pepper.  

Add chicken to skillet and sauté  for 4-5 minutes.  

Cut artichoke quarters in half.

Add the marinade from the artichoke heart to the pan with the chicken thighs.  Reserve the artichoke hearts. Allow the chicken to cook in the marinade for 2-3 minutes.

Turn heat down to a simmer and add artichoke hearts, olives, tomatoes, oregano and red pepper flakes to the skillet. Cook for about 5-7 uncovered.

Serve over rice, couscous or by itself.

Top with crumbled feta cheese. 





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