Speedy Mediterranean Chicken Recipes

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MEDITERRANEAN CHICKEN MARINADE



Mediterranean Chicken Marinade image

This is a yummy, flavorful marinade that livens up bland chicken dinners. However, this could also be used on pork chops, fish and turkey! I made this with brown rice and used some of the unused marinade as a sauce to pour over the rice. DELICIOUS!!!

Provided by Ginger Paro

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 4

Number Of Ingredients 5

½ cup fresh lemon juice
¼ cup extra-virgin olive oil
2 cloves garlic, minced
1 tablespoon prepared yellow mustard (such as French's®)
2 teaspoons ground dried oregano

Steps:

  • Whisk lemon juice, olive oil, garlic, mustard, and oregano in a bowl.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 3.8 g, Fat 14.2 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 2 g, Sodium 44.4 mg, Sugar 0.8 g

SPEEDY MEDITERRANEAN CHICKEN



Speedy Mediterranean Chicken image

Chicken, olives, raisins, honey and curry make a 30-minute skillet sensation.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon olive or vegetable oil
2 teaspoons curry powder
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1/2 cup sliced green olives
1/4 cup golden raisins
1/4 cup honey
1 deli rotisserie chicken (2 to 2 1/2 lb), cut into 6 to 8 pieces, skin removed if desired

Steps:

  • In 12-inch nonstick skillet, heat oil over medium heat. Stir in curry powder. Cook over medium heat 1 minute, stirring constantly.
  • Stir in remaining ingredients except chicken. Add chicken; turn to coat.
  • Cover; cook over medium-high heat 5 to 6 minutes, turning chicken occasionally, until sauce is bubbly and chicken is thoroughly heated.

Nutrition Facts : Calories 560, Carbohydrate 37 g, Cholesterol 135 mg, Fat 2, Fiber 1 g, Protein 42 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1880 mg, Sugar 26 g, TransFat 1/2 g

EASY MEDITERRANEAN CHICKEN



Easy Mediterranean Chicken image

"Friends and family love this. I made it healthier, but it tastes just as good." Kara Zilis - Oak Forest, Illinois

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 can (14-1/2 ounces) no-salt-added stewed tomatoes
1 can (14-1/2 ounces) cut green beans, drained
1 cup water
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1-1/2 cups instant brown rice
12 pitted Greek olives, halved
1/2 cup crumbled feta cheese

Steps:

  • In a large nonstick skillet, brown chicken in oil on each side. Stir in the tomatoes, green beans, water, oregano and garlic powder. Bring to a boil; reduce heat. Cover and simmer for 10 minutes., Stir in rice. Return to a boil. Cover and simmer 8-10 minutes longer or until a thermometer reads 170° and rice is tender. Stir in olives; sprinkle with cheese.

Nutrition Facts : Calories 394 calories, Fat 12g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 724mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 6g fiber), Protein 30g protein. Diabetic Exchanges

SPEEDY MEXICAN CHICKEN



Speedy Mexican Chicken image

This is from the "Kitchen Survival Guide" by Lora Brody. For as little work as it is, a very tasty recipe. Serve with rice.

Provided by helowy

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 4

1 -1 1/2 lb boneless skinless chicken breast
1 (12 ounce) jar salsa
1 cup plain yogurt
1 cup grated cheddar cheese

Steps:

  • Preheat oven to 350.
  • Spray a baking dish with non-stick spray. Put chicken in dish in single layer.
  • Mix salsa and yogurt and spread over chicken.
  • Sprinkle with cheese.
  • Bake for 40 minutes or until chicken is done.

Nutrition Facts : Calories 301.2, Fat 12.9, SaturatedFat 7.6, Cholesterol 103.5, Sodium 836.8, Carbohydrate 9.1, Fiber 1.5, Sugar 5.8, Protein 36.8

SPEEDY CHICKEN MARSALA



Speedy Chicken Marsala image

This is one of my favorite dishes to order in restaurants, so I created a version that I could make in a flash on a weeknight at home. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked whole wheat or multigrain angel hair pasta
4 boneless skinless chicken breast halves (5 ounces each)
1/4 cup all-purpose flour
1 teaspoon lemon-pepper seasoning
1/2 teaspoon salt
2 tablespoons olive oil, divided
4 cups sliced fresh mushrooms
1 garlic clove, minced
1 cup dry Marsala wine

Steps:

  • Cook pasta according to package directions. Pound chicken with a meat mallet to 1/4-in. thickness. In a large resealable plastic bag, mix the flour, lemon pepper and salt. Add chicken, one piece at a time; close bag and shake to coat. , In a large skillet, heat 1 tablespoon oil over medium heat. Add chicken; cook for 4-5 minutes on each side or until no longer pink. Remove from pan., In the same skillet, heat remaining oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Add wine; bring to a boil. Cook for 5-6 minutes or until liquid is reduced by half, stirring to loosen browned bits from pan. Return chicken to pan, turning to coat with sauce; heat through. , Drain pasta; serve with chicken mixture.

Nutrition Facts : Calories 493 calories, Fat 11g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 279mg sodium, Carbohydrate 50g carbohydrate (4g sugars, Fiber 7g fiber), Protein 40g protein.

QUICK MEDITERRANEAN CHICKEN THIGHS



Quick Mediterranean Chicken Thighs image

Clipped from my local newspaper, posted until I can try. With only 6 ingredients, plus salt and pepper, this delicious and easy meal is on the table in only 30 minutes. Serve with a salad and a side of pasta or crusty bread for a balanced dinner. I'm sure boneless skinless chicken breasts would be good too, but would probably take longer to cook.

Provided by Tee Lee

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs boneless skinless chicken thighs (about 8 thighs)
salt, to taste
fresh ground black pepper, to taste
2 teaspoons olive oil
1 (14 1/2 ounce) can diced fire-roasted tomatoes, with juice
1/4 cup orange juice
5 teaspoons garlic, minced (about 4-5 cloves)
4 teaspoons capers, rinsed

Steps:

  • Season both sides of the chicken thighs with salt and pepper.
  • In a large nonstick skillet with a lid, heat the oil over high heat.
  • Add the chicken thighs and cook until well browned, about 2 minutes per side.
  • Add the tomatoes, orange juice, garlic and capers.
  • Bring the mixture to a simmer, then reduce heat to low, cover the pan and cook for 8 minutes.
  • Uncover the pan and continue cooking, turning the thighs once, until the chicken is no longer pink in the middle and the sauce has thickened, about 10 minutes.

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