One-skillet Mediterranean Chicken recipe with tomatoes and green olives

By Ellan

Mediterranean Diet
Cal. 135
total fat 5.8
carb. 12.1

Ingredients

• 4 boneless, skinless chicken breast of equal size
• 2 tab. minced garlic or garlic paste
• salt and pepper
• 1 tab. dried oregano, divided
• 1/2 cup dry white wine
• extra virgin olive oil
• 1 large lemon, juice of
• 1/2 cup chicken broth
• 1 cup finely chopped red onion
• 1 1/2 cup small diced tomatoes
• 1/4 cup sliced green olives
• handful of fresh parsley, stems removed, chopped
• crumbled feta cheese, opt.

Preparation

Step 1

Pat the chicken breasts dry. On each side of the chicken breast make three slits through.
Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
In a large skillet, heat 2 tab. of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 minutes turning the chicken over once.
Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally, add the parsley and feta cheese. Serve with a light pasta, rice or couscous.