Monday, March 11, 2013

Mediterranean Chicken Skillet

As longtime readers probably know, most of the food I cook tends to be in the "quick and easy weeknight dinner" category, and something is about to happen to ensure that the food I cook stays in that vein. That's right, folks: Next week, I will officially be a soccer mom. My oldest son starts soccer practice next week, and to say that he is excited about it would be a massive understatement. As for me...I just can't believe my baby is old enough to play soccer.

I'll be shuttling him to and from practice a couple of nights a week, and of course he'll have his games on the weekends, so our evenings are about to get crazy crazier. That's one reason why I'll be making this skillet dinner, and other meals like it, so often in the coming months.

Another reason why I'll be making this one over and over again is that it. is. so. very. good. Filled with artichokes, spinach, tomatoes, and olives, and topped with a generous sprinkle of feta cheese, this Mediterranean-style skillet meal is loaded with flavors my whole family loves. I served ours on a bed of pasta, which worked wonderfully, but brown rice, quinoa, or lentils would be healthy alternatives. The night I made this, Joe was on a business phone call upstairs while I was preparing dinner, so I even cooked this while wrangling two small boys with no assistance -- and it was still effortless. That is definitely my kind of meal.

Mediterranean Chicken Skillet
slightly adapted from The Sweets Life

2 tablespoons olive oil
2 large or 4 small boneless skinless chicken breasts, cut into small pieces
4 cloves minced garlic
5 roma tomatoes, seeded and chopped
1 14-ounce can of quartered artichoke hearts
1/4 cup sliced green or kalamata olives
1/4 teaspoon black pepper
1 teaspoon Greek seasoning
2 cups baby spinach leaves, thinly sliced
Feta cheese, crumbled
Cooked pasta or rice for serving, if desired

1. In a large skillet, heat oil over medium high heat. Add chicken and cook until chicken is browned. Add garlic; cook and stir for 30 seconds.

2. Stir in tomatoes, artichoke hearts, olives, and spices. Bring mixture to a boil. Reduce heat and simmer for 10 minutes, or until chicken is cooked through.

3. Stir in spinach and cook until spinach is wilted. If desired, serve mixture over rice or pasta. Sprinkle with feta before serving.

1 comment:

Natalie said...

So glad you liked this! Definitely one of my favorites!