Mediterranean Chicken With Mixed Olives Recipes

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QUICK MEDITERRANEAN CHICKEN WITH OLIVES RECIPE



Quick Mediterranean Chicken with Olives Recipe image

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

1 Tsp Dried Rosemary, crushed
1 Tsp Dried Oregano, crushed
2 Sprigs Fresh Rosemary
1/4 Tsp Cayenne
1/2 Tsp Salt
4 Chicken Breasts, boneless and skinless (you can use chicken thighs with bones too)
1/2 Cup Green Olives with Pimento, roughly chopped
1/2 Cup Black Olives, roughly chopped
1 Medium Red Onion, thinly chopped
3-4 Garlic Cloves, smashed
2 Tbsp Olive Oil
2 Tbsp Butter
1/4 Cup Chardonnay Wine (can substitute with chicken/vegetable broth)
1/4 Cup Olives Brine
2 Tbsp Parsley, chopped
1 Large Lemon, sliced

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

MEDITERRANEAN CHICKEN WITH MIXED OLIVES



Mediterranean Chicken with Mixed Olives image

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

8 boneless skinless chicken breasts
1 cup sun-dried tomatoes
1 cup mixed pitted olives
1/2 cup olive oil
1/2 cup red wine vinegar
1/2 cup capers with juice
1/4 cup dried oregano leaves
1/2 teaspoon ground black pepper
1 head (12 to 16 cloves) garlic, finely chopped
6 dried bay leaves
1 cup packed brown sugar
1 cup white wine
Cooked white rice
1/4 cup chopped fresh Italian (flat-leaf) parsley

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

ROASTED MEDITERRANEAN CHICKEN WITH OLIVES AND HERBS



Roasted Mediterranean Chicken with Olives and Herbs image

This Mediterranean-inspired roast chicken is a delicious variation on the dish. Briny olives give it a mouthwatering, unique flavour that pairs wonderfully both with the sun-dried tomato rub and the couscous served alongside.

Yield 4

Number Of Ingredients 17

3 lb whole chicken
½ tsp salt
1 tsp pepper, freshly ground
1 tsp fennel seed
1 tsp marjoram, dried
6 cloves garlic
2 tbsp extra virgin olive oil
½ cup white wine
1 lemon
½ cup sun-dried tomatoes
½ lb mushrooms, halved
4 tbsp black olives, large, pitted and sliced
¾ cups whole wheat couscous
1 onion(s), small, chopped
2 cups water
2 tbsp lemon juice
½ cup basil, fresh, minced

Steps:

  • Preheat oven to 425ºF (220ºC). Remove the giblets and neck from the chicken. Place the chicken on a rack in a small roasting pan.
  • Combine the salt, fresh ground pepper, fennel seed, marjoram, garlic, half of the olive oil, wine, lemon peel, fresh lemon juice and sun dried tomatoes in food processor. Pour over outside and into the inside cavity of the chicken. Place lemon halves in the bird cavity.
  • Cut the onion in chunks and the mushrooms in half. Mince the pitted olives. Sprinkle around the outside of the bird.
  • Put the chicken in the oven and roast until an instant-read thermometer inserted in the chicken breast reads 180°F (82°C).
  • Boil water in saucepan and stir in remaining olive oil and couscous with a fork; add lemon juice and fresh minced basil. Season with pepper to taste.

Nutrition Facts :

MEDITERRANEAN CHICKEN



Mediterranean Chicken image

Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.

Provided by Robyn Webb

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 12

2 teaspoons olive oil
2 tablespoons white wine
6 skinless, boneless chicken breast halves
3 cloves garlic, minced
½ cup diced onion
3 cups tomatoes, chopped
½ cup white wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil
½ cup kalamata olives
¼ cup chopped fresh parsley
salt and pepper to taste

Steps:

  • Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
  • Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
  • Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 7.2 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 268.1 mg, Sugar 3.2 g

MY MEDITERRANEAN CHICKEN WITH OLIVES.



My Mediterranean Chicken With Olives. image

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

4 whole boneless skinless chicken breasts, halved
75 g sliced spicy sausage (Mergez etc.)
1 red bell pepper, deseeded and chopped
3 garlic cloves, peeled and minced
400 g of chopped plum tomatoes
6 sun-dried tomatoes, drained and chopped
300 ml hot chicken stock
2 sprigs fresh rosemary or 1 teaspoon dried rosemary
2 teaspoons cornflour
75 g pitted black olives
2 tablespoons olive oil

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

ROASTED MEDITERRANEAN CHICKEN



Roasted Mediterranean Chicken image

People go crazy over this dish! Perfect for company, or when you're taking someone a meal. One of my family's favorites. Very easy to make, too.

Provided by IrisMac

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 55m

Yield 6

Number Of Ingredients 13

cooking spray
8 small red potatoes, halved
1 (16 ounce) jar four cheese Alfredo sauce
1 tablespoon fresh lemon juice
1 tablespoon olive oil
¼ teaspoon salt
½ teaspoon ground black pepper
2 cloves garlic, minced
1 ½ pounds skinless, boneless chicken breast halves, cut into large chunks
4 Roma (plum) tomatoes, quartered
4 cloves garlic, peeled
1 tablespoon chopped fresh rosemary
12 pitted kalamata olives, cut in half

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Place potatoes into a microwave-safe bowl, and cook in microwave oven on High setting for 2 minutes; turn potatoes over (watch for steam) and cook 2 more minutes on High. Set potatoes aside.
  • Mix together the Alfredo sauce, lemon juice, olive oil, salt, black pepper, and garlic in a bowl. Place the chicken pieces into the prepared baking dish, and generously brush chicken with about 1 cup of the mixture. Arrange the potatoes, tomatoes, and garlic cloves around the chicken. Brush the vegetables with the remaining sauce mixture. Sprinkle the chicken and vegetables with rosemary and olives.
  • Bake in the preheated oven until the chicken is cooked through and the potatoes are tender, about 25 minutes. An instant-read thermometer inserted into the chicken should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 558.7 calories, Carbohydrate 43.4 g, Cholesterol 95.1 mg, Fat 29.4 g, Fiber 4.6 g, Protein 32.2 g, SaturatedFat 10 g, Sodium 1024.7 mg, Sugar 5.9 g

MEDITERRANEAN LEMON OLIVE CHICKEN



Mediterranean Lemon Olive Chicken image

This dish sounds wonderful! IMHO. I'm planning to give it a try soon. This dish may be frozen for as long as 6 weeks. Freeze Chicken pieces individually with sauce. To reheat it, thaw. Then put a small amount of water in the bottom of the skillet, placing chicken inside. Cover and steam until heated through. From Food Everyday Issue 1.

Provided by Chef Patience

Categories     Chicken

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

8 chicken breast halves
1 teaspoon salt
1 teaspoon pepper
3 tablespoons olive oil
2 lemons
2 medium onions, Chopped
4 garlic cloves, Chopped
1 cup olive, pitted and halved (recipe says green, I would use black)
2 cups chicken broth
2 cups water
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes

Steps:

  • Season chicken with salt and pepper.
  • Heat 2 tbsp oil in large skillet, and quickly sear the chicken on both sides. Chicken should be golden brown. Remove the chicken from the skillet. Set aside.
  • Slice lemons thinly, and then cut slices in half.
  • If necessary, add the remaining oil to the pan. Fry the onion and garlic until soft, but not brown.
  • Add the lemons, olives, broth, and water. Simmer for 10 minutes.
  • Place the chicken in the skillet on top of the veggies and sprinkle with thyme and red pepper.
  • Cover and simmer until chicken is cooked, about 15 minutes.

Nutrition Facts : Calories 218.9, Fat 14, SaturatedFat 3, Cholesterol 46.4, Sodium 677.1, Carbohydrate 7.8, Fiber 2.4, Sugar 1.4, Protein 17.2

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