Greek Chicken and Vegetable Skillet with Olives and Feta
User Reviews
4.2
Greek Chicken and Vegetable Skillet with Olives and Feta
Description
The chicken is coated with a seasoning mix including oregano, parsley, paprika, dill, garlic, and lemon juice, infusing it with classic Greek herb and citrus notes. Cooking the chicken separately in a skillet yields a lightly browned, tender protein base. Sautéing the vegetables brings out their natural sweetness and texture. The addition of artichoke hearts and Kalamata olives introduces briny, tangy flavors that contrast with the fresh acidity of lemon juice and the creamy saltiness of crumbled feta cheese. The dish is cooked on the stovetop, maintaining freshness and bite in the vegetables while combining all ingredients before serving immediately.
Ingredients
Greek Chicken
- 1 pound chicken breast cut into bite sized pieces, boneless skinless
- 1 tablespoon olive oil
- 1/2 lemon juiced
- 1 tablespoon balsamic vinegar
- 2 teaspoons oregano dried
- 1 teaspoon parsley dried
- 1 teaspoon paprika
- 1/2 teaspoon dill dried
- 1 clove garlic grated
- salt kosher salt; freshly ground; to taste
- black pepper kosher salt; freshly ground; to taste
Other Ingredients
- 1/2 cup red onion diced
- 1/2 cup red bell pepper diced
- 1 zucchini diced
- 1/2 cup cherry tomatoes halved
- 4 artichoke hearts chopped (frozen or canned
- 10 kalamata olives halved
- 1/2 lemon juiced
- 1/4 cup feta cheese crumbled
Instructions
- In a medium sized bowl add the seasoning for the Greek chicken and stir together until combined. Add in the cut up chicken and toss together until the chicken is completely coated in the mixture. Set aside.
- Cut up all of the vegetables then heat a 12 inch skillet over medium high heat.
- Spray the skillet with cooking oil, then add in the chicken. Cook the chicken for 4-6 minutes or until it's cooked through. Remove from the skillet onto a plate.
- Spray the skillet with more cooking oil then add in the onion and red bell pepper. Sauté for 2-3 minutes then add in the zucchini and tomatoes and cook another 2-3 minutes.
- Add the chicken back into the skillet along with the chopped artichoke hearts and kalamata olives. Stir everything until combined and warmed through. Squeeze the juice of half a lemon over the top and add in the feta cheese. Taste for seasoning then serve immediately.
Notes
- Rub dried spices between your palms before combining to release their full flavor potential.
- Because the recipe includes several salty ingredients like olives and feta, avoid adding extra salt to the chicken marinade or dish without tasting first.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 30g | 60% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 81mg | 27% |
| Sodium | 243mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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