One-Skillet Paleo Mediterranean Chicken Recipe
Quick and easy one-pan skillet using the convenience of pre-cooked chicken along with fresh additions...chop, heat and serve!
Ingredients
- 1/2 yellow onion diced
- 2-3 cloves garlic minced
- 8 oz mushrooms sliced
- 3 Roma tomatoes diced
- 8 oz jarred artichoke hearts liquid drained
- 1/2 cup sun-dried tomatoes chopped
- 1/3 cup Kalamata olives chopped
- 1 lb pre-cooked chicken I used organic oven-roasted sliced chicken breasts from True Story Foods
- 2 handfuls Fresh spinach leaves
- 2-3 Tbsp olive oil or ghee 1-2 tablespoons to sauté the veggies, another tablespoon for cooking
- 1 Tbsp balsamic vinegar
- 1 tsp dried parsley
- 1 tsp dried oregano
- 2 Tbsp fresh basil optional - chopped for garnish
- Salt & pepper to taste
Instructions
- In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes
- Add the minced garlic in with the onions, and sauté together one more minute
- Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking
- Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the Roma tomatoes, sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes
- Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
- Serve hot garnished with the fresh basil