Mediterranean Chickenvegetableshummus Food

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

Steps:

• 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 1/2 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 1/2 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 (chicken's internal temperature should reach 165 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

EASY HUMMUS RECIPE: HOW TO MAKE HUMMUS

Steps:

• Add chickpeas and minced garlic to the bowl of a food processor. Puree until a smooth, powder-like mixture forms.
• While processor is running, add ice cubes, tahini, salt, and lemon juice. Blend for about 4 minutes or so. Check, and if the consistency is too thick still, run processor and slowly add a little hot water. Blend until you reach desired silky smooth consistency.
• Spread in a serving bowl and add a generous drizzle of Early Harvest EVOO. Add a few chickpeas to the middle, if you like. Sprinkle sumac on top. Enjoy with warm pita wedges and your favorite veggies.

MEDITERRANEAN CHICKEN & VEGETABLES.

Steps:

• Heat oil in a large frying pan and fry onion and garlic for 1 minute, move to side of pan.
• Add chicken pieces and fry until golden brown. Stir in tomatoes and vegetables.
• Cover and simmer for 15-20 minutes stirring occasionally. Stir in olives, and garnish with parsley. Serve with couscous, pasta, or rice.

MEDITERRANEAN CHICKEN AND VEGETABLES

Steps:

• In small bowl or measuring cup, mix marinade ingredients.
• In large resealable food-storage plastic bag, place chicken thighs. In another large resealable food-storage plastic bag, place potatoes, zucchini, bell pepper and onion. Pour half of the marinade over contents in each bag. Seal bags; turn to coat contents with marinade. Refrigerate at least 30 minutes but no longer than 6 hours, turning bags occasionally.
• Heat oven to 400°F. Line 15x10x1-inch pan with foil. Place chicken thighs, skin side up, on one side of pan and vegetables on other side of pan. Pour any remaining marinade over chicken and vegetables.
• Bake 35 to 45 minutes or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (180°F), spooning juice in pan over chicken and vegetables halfway through bake time. Sprinkle with shredded Parmesan cheese if desired.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

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).