Mediterranean chicken

This is what happens when you are cleaning out your pantry and fridge. I don’t do this nearly often enough.

Like right now in my pantry here are the things I will never use and sincerely wonder why I ever bought. Freekeh. I don’t even know what in the hell that is. Black rice I got in Sewanee two years ago and used one time. Red quinoa. I absolutely hate quinoa because it tastes like nothing. Why is a bag of it living in my pantry? A can of Campbell’s “on the go” tomato soup that expired last year. I don’t do soup. It’s not real food.

Mediterranean Chicken started out because I’d bought way too many cans of diced tomatoes. And I had some kalamata olives I’d bought for a reason I couldn’t remember that were screaming “use me” in the door of the fridge. It was sort of a muffled cry for help when the fridge door was shut so I’d ignored them for awhile. Food abuse.

At any rate, this has become our go-to chicken dish when we’re trying to veer towards the healthy eating path. It generally follows way too many visits to Popeye’s.

Mediterranean Chicken

4 thin skinless, boneless chicken breasts

Cavender’s All-Purpose Greek Seasoning (or your favorite seasoning)

Vegetable oil

1 14.5-ounce can diced tomatoes, drained

1/3 cup sliced kalamata olives

½ cup chicken stock

1 garlic clove, minced

Juice of 1 lemon

½ teaspoon smoked paprika

Salt and pepper to taste

Season the chicken breasts with Cavender’s. Heat the vegetable oil in a heavy sauté pan to medium heat and add the chicken breasts. Saute for about 4 minutes or until nicely browned on one side. Flip each chicken breast and sauté the other side for another 4 minutes. Transfer to a plate, cover in foil, and reserve.

To the same pan, add the diced tomatoes, olives, chicken stock, garlic, lemon juice and paprika. Cook over medium high heat until the sauce thickens. Taste and add salt and pepper.

Serve over pasta or rice.

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