This chicken dinner is not only tasty, it’s a low-cal, Mediterranean dinner that you can get done in 30 minutes. And best of all, you can make it all in one skillet! I know less dishes makes me happy! 🙂
The following serves 2 (adapted from Food Network Magazine):
- 2 large skinless, boneless chicken breasts
- Kosher salt and pepper
- 3 Tbsp Extra-virgin olive oil
- 1 package (9 oz) frozen artichoke hearts, thawed and patted dry
- 1 small red onion, sliced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/4 cup dry white wine
- 1/2 cup reduced-fat, low-sodium chicken broth
- 1/4 cup pitted kalamata olives
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled reduced-fat feta cheese
- 1/4 cup sliced peppadew peppers
Place the chicken breasts between 2 pieces of plastic wrap and pound with a meat tenderizer until nearly 1/2-inch thick. Season with salt and pepper, or you could also use a poultry seasoning if you want.
Heat 1 Tbsp olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, undisturbed, until golden on the bottom, 4 to 5 minutes; turn and cook until the other side is golden, 2 to 3 more minutes. Transfer to a plate and set aside.
Add the remaining 2 Tbsp olive oil; when hot, add the artichoke hearts and red onion and cook, undisturbed, until golden in spots, a few minutes. Season with salt and pepper to taste and continue cooking, stirring occasionally, until the vegetables are tender, about 2 more minutes. Add garlic and oregano and cook, stirring until fragrant, 30 seconds. Deglaze the pan with the wine and cook a minute or so until liquid is nearly evaporated.
Return the chicken to the skillet and add the broth and olives. Bring to a gentle simmer, and cook until the chicken is cooked through, stirring occasionally, 4 to 6 minutes. Remove from heat and add the peppadews. Leave in the pan another minute or so to rest and for the peppadews to warm through.
To serve, divide among plates and garnish with parsley and feta.