“Greek Salad” Chicken

15 04 2014

This speedy supper is a take on a pasta dish I found in my latest issue of the Food Network Magazine. They used ingredients commonly found in a Greek salad, cooked them up and tossed them with spinach pasta. Looked delicious, so I thought I’d use the same ingredients with chicken, for a low-carb option instead.

"Greek Salad" Chicken

“Greek Salad” Chicken

The following serves 2-3 (adapted from Food Network Magazine):

  • 3 Tbsp extra-virgin olive oil
  • 4 small boneless, skinless chicken breasts
  • Kosher salt
  • Garlic powder
  • 1 bell pepper, red or yellow, cut into 1/2-inch strips
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 4 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1/2 tsp dried oregano
  • 1/4 heaping cup pitted kalamata olives, chopped
  • 1/2 cup reduced-fat, low-sodium chicken stock
  • 2 packed cups organic baby arugula
  • 1/2 cup reduced-fat, crumbled feta cheese
  • Lemon flavored oil for serving

Heat 2 Tbsp of oil in a large skillet over medium-high. Season chicken lightly with salt and garlic powder, then add to the hot skillet and cook until browned on both sides, 5-8 minutes, flipping half way through. Remove the chicken to a plate and set aside.

Lower heat to medium. Add remaining Tbsp of oil to the same skillet and add peppers. Cook, stirring occasionally, until just tender, about 3 minutes. Add the garlic, red pepper flakes and oregano and cook for a minute until fragrant. Next add the chickpeas and season very lightly with salt. Cook, stirring occasionally, until everything is lightly browned, another 3-5 minutes. Next add the olives and deglaze with the chicken stock bringing to a slow bubble, and scrapping up any brown bits that may have formed on the bottom of the skillet. Slide the browned chicken back in, lower heat and simmer until cooked through, 5 minutes.

Remove from the heat and stir in the arugula until wilted (you may want to remove the chicken first to give yourself more room to work with). Divide the pepper and chickpea mixture among plates, top with pieces of chicken, crumbled feta and a drizzle of the lemon flavored oil (or extra-virgin olive oil).

Pasta option: If you wanted to make the pasta option, simply cook up 12 oz of dry penne to al dente, save 1/2 cup of the cooking water and toss the penne and the starchy water with the rest of the cooked ingredients. Finish the dish the same way, with feta and a drizzle of olive oil.

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