QUICK MEDITERRANEAN CHICKEN WITH OLIVES RECIPE
Quick Mediterranean Chicken with Olives Recipe: an easy and flavorful Mediterranean Chicken recipe using chicken, olives, rosemary, oregano, white wine/chicken stock with butter. Serve with toasted garlic bread for a perfect meal combo. Glutenfree and under 30 minutes meal.
Provided by Molly Kumar
Categories Entree, brunch
Time 22m
Number Of Ingredients 16
Steps:
- In a small bowl, add the Seasoning ingredients (rosemary, oregano, salt and cayenne) and mix together. Keep aside.
- Now take a clean plate and place the chicken breasts on it.
- Season the chicken breasts on both sides and let it rest for 5 minutes.
- Heat a large pan/skillet and add olive oil.
- Now add the seasoning chicken breasts (all 4) and saute for 2-3 minutes each side till they are fully cooked (they would turn golden brown once cooked).
- Remove the chicken over kitchen/paper towel.
- Heat the same pan with leftover olive oil and add smashed garlic.
- Add chopped red onion and saute for 2 minutes till the onions are golden brown and caramelized.
- Now add the olives (black and green) and saute.
- Add a sprig of fresh rosemary and saute everything.
- Add cooked some more olives, butter, and olive brine. Saute and cook for another minute.
- Add the chopped lemons and saute
- Now add the cooked chicken and saute everything.
- Let this cook for 2 minutes.
- Add the white wine or chicken/veggie stock (whatever you are using). Stir and let this cook for 2 minutes.
- Finally, add chopped parsley and chopped rosemary sprig.
- Give everything a good mix and turn off the heat.
- Transfer to a serving bowl and add serve hot.
Nutrition Facts : Calories 330 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 48 grams fat, Fiber 6 grams fiber, Protein 77 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 500 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 31 grams unsaturated fat
ONE-POT MEDITERRANEAN CHICKEN
An easy one-pot dinner - delicious and filling. Great when you need something a little different for families of 4 or more! Serve over penne pasta and if you're feeling fancy, top with Parmesan or Romano cheese and fresh basil.
Provided by Shawnee73
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large skillet over medium-high heat. Add onions, garlic, Italian seasoning, basil, and salt. Saute until it starts to brown, about 5 minutes.
- Add artichoke hearts, crushed tomatoes, diced tomatoes, olives, and mushrooms; bring to a boil. Add chicken, cover, and reduce heat to medium. Cook, stirring occasionally, until chicken is cooked through and the juices run clear, about 20 to 25 minutes.
Nutrition Facts : Calories 360.7 calories, Carbohydrate 23.5 g, Cholesterol 79.7 mg, Fat 20.6 g, Fiber 6.4 g, Protein 20.3 g, SaturatedFat 10.6 g, Sodium 1400.6 mg, Sugar 2.7 g
MEDITERRANEAN CHICKEN WITH MIXED OLIVES
Blogger Bree Hester of Baked Bree makes her potluck standby, Mediterranean Chicken. Learn to make this recipe with our how-to article.
Provided by Bree Hester
Categories Entree
Time 9h15m
Yield 8
Number Of Ingredients 14
Steps:
- Place chicken in large food-storage plastic bag.
- In medium bowl, stir together tomatoes, olives, oil, vinegar, capers with juice, oregano, pepper, garlic and bay leaves. Pour over chicken in bag. Refrigerate at least 8 hours or overnight to marinate.
- Heat oven to 350°F. Remove chicken from bag; place chicken in single layer in ungreased 13x9-inch (3-quart) glass baking dish. Pour marinade from bag over chicken. Sprinkle with brown sugar; pour wine over chicken.
- Bake 45 to 60 minutes, basting every 15 minutes with cooking liquid, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
- Remove and discard bay leaves. Serve chicken mixture over rice; sprinkle with parsley.
Nutrition Facts : ServingSize 1 Servings
MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES
A healthy dish, full of sunshine flavours
Provided by Good Food team
Categories Dinner, Lunch
Time 55m
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
- Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
- Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
- Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).
Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium
MY MEDITERRANEAN CHICKEN WITH OLIVES.
A satisfying chicken dish with a mediterranean flavour. Very easy to prepare and ready in less than 90 minutes. Serve with fresh crusty bread, pasta or salad for a hearty meal.
Provided by Um Safia
Categories One Dish Meal
Time 1h20m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 160c/gas3. Heat the oil in a large frying pan (preferably non stick). Seal the chicken on both sides - it will turn white. Place in casserole dish.
- Add the megez, pepper and garlic to the pan and cook for a few minutes, keep stirring.
- Add the tomatoes and the stock then bring to the boil.
- Pour the tomato mixture over the chicken, cover with a tight fitting lid and place in the oven to cook for 1 hour.
- Remove the casserole and take out the chicken. Blend the cornflour with 1 tbsp cold water to form paste, add 2tbsp of the gravy to the cornflour and stir into the casserole. Heat gently on the stove top, stirring well until slightly thickened or return to the oven for a further 5 minutes.
- Return the chicken to the casserole dish and add the olives. Remove rosemary sprigs before serving.
Nutrition Facts : Calories 470.2, Fat 21.6, SaturatedFat 4.8, Cholesterol 165.3, Sodium 854.9, Carbohydrate 10.6, Fiber 2.9, Sugar 5.3, Protein 56.3
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