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
ROASTED MEDITERRANEAN CHICKEN WITH OLIVES AND HERBS
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
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 BREASTS WITH TOMATOES AND OLIVES
This is very yummy and makes a good weeknight meal. I serve it with short-grain brown rice with olive oil and grated parmesan cheese and a green vegetable.
Provided by 2hot2handle
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large cast-iron or nonstick skillet, heat the tablespoon of olive oil over medium heat. Add the chicken and saute until it is browned on all sides and just cooked through (about 7-10 minutes). Remove chicken and place on a plate.
- Add the teaspoons of olive oil and the onions to the pan, and cook for 2 minutes. Add the garlic and cook for another minute. Add the tomatoes olives, oregano and basil and cook the sauce for 5-8 more minutes.
- Add the chicken and cook until it is heated through.
- Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.
MEDITERRANEAN CHICKEN & HERBED WHITE BEANS
From Dr. Oz "You on a Diet" I keep losing and finding this recipe. So I'm posting it here for safe keeping. I always use chicken breast instead of thighs.
Provided by Dona England
Categories Poultry
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- For chicken, heat oven to 375°F.
- Place each chicken thigh on a large square of aluminum foil.
- Combine remaining chicken ingredients, spoon over chicken.
- Fold foil up and over chicken sealing edges to form a packet.
- Bake 5 minutes or until chicken is cooked through.
- Meanwhile, for beans, heat oil in a medium saucepan over medium heat.
- Add garlic, cook 2 minutes.
- Add remaining ingredients, cook 5 minutes or until heated through.
- Carefully open packets and transfer mixture to 2 serving plates.
- Serve beans alongside chicken.
Nutrition Facts : Calories 508.6, Fat 19, SaturatedFat 3, Cholesterol 57.3, Sodium 231.2, Carbohydrate 56.4, Fiber 12.7, Sugar 4.4, Protein 30.7
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