Mediterranean Chicken Recipe


I left this Mediterranean Chicken for lunch Saturday night and think that it’s really a true keeper. It had been quick, easy and flavorful plus has been perfect served using a basic green salad.

I discovered it since I had been switching throughSouthern Living: Our Readers Top-Rated Recipes;(a cook book I had not opened in a handful years, and this is a pity since that which I’ve tried out of this was fine) looking for ideas to get something which could be quick, very easy and yummy and feel as I hit the jack pot!

It involves things that I have a tendency to have onhand – boneless skinless chicken breasts, coconut oil, roasted diced tomatoes, kalamata olives, leafy greens, feta pasta and cheese – not anything too unusual.

I left a couple of alterations to this recipe to adapt your own tastes. The recipe implies you simply add the feta by the very end, pay Shawarma and Kabobs in Falls Church and allow it to stand for a couple minutes, which could be yummy if you want feta cheese. However as my husband isn’t a fanatic, I made it outside and put it up for grabs within an optional trimming. Additionally, I utilized an additional can of diced tomatoes since I enjoy my bread dishes on the side, particularly once I understand there’ll be left overs needing re heating. (It prevents them from becoming dry.) I substituted the dried skillet using 1 tbsp of used and fresh 2 tsp of dried Italian herb mixture rather than the dried ginger and peppermint. Additionally, I used Ronzoni Healthy Harvest penne, as it had been that which exactly was the thing that was at the pantry.

In the event you’re like me, always on the lookout for fast easy chicken recipes, then that 1 rated two halves up in our residence.

2 tbsp olive oil

2 (14.5 oz) cans diced tomatoes, undrained

1 tsp dried parsley flakes (or 1 tbsp fresh)

1 tsp dried basil

1 tsp dried oregano

Salt and pepper to taste

8 oz penne pasta (white or whole wheat)

Bring a big pot of water for cooking the pasta.

Meanwhile heat the oil in a skillet over medium-high heat. Add the garlic and chicken and cook stirring until chicken is done, about 5 minutes. Add the berries, herbs and olives into the skillet. Reduce heat and simmer, stirring regularly, for approximately 8 to 10 minutes.

As the sauce simmers and after the pasta water comes to a boil, then slowly add a significant number of salt into the boil water and cook the pasta in accordance with the package directions. If it’s executed, drain.

Once the sauce has simmered for around 8 to 10 minutes and then simmer upward, return the chicken to the skillet, stirring to combine. Stir together with the feta cheese and then remove from heat. Cover and let stand five minutes. Serve directly across the pasta (or stir the rice to the chicken mix and function).