Mediterranean chicken

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There's a reason that the Mediterranean diet isn't disappearing. Staple foods like whole grains, lean chicken, and olive oil accompany a bounty of fresh fruits and vegetables. It seems like the perfect way to enjoy healthy food without sacrificing flavor, but I wanted to give it a little Southern twist! By cooking a Mediterranean-style chicken dish with flour-dredged chicken, I was able to make a gravy-like sauce that I knew my Southern-loving family would love. The recipe below certainly doesn't disappoint!
This is a great way to serve up lean chicken and sneak some vegetables into your family's diet. My family loves zucchini, so that was a no-brainer for me, but you could also use mushrooms or bell peppers if you prefer. The orzo is a great way to bridge the Mediterranean and Southern gap, too. It lets me serve familiar pasta to the family while it had a similar texture to the more whole-grain approach of brown rice.
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Cooktop cove
Mediterranean chicken
6
10 minutes
30 minutes
40 minutes
8 ounces orzo pasta
Salt and pepper (to taste)
Flour (for dredging)
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 yellow onion, diced
2 cloves garlic, minced
1 zucchini, sliced
1/2 cup kalamata olives, pitted and chopped
1 (14.5 ounce) can diced tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons butter
Cook the orzo pasta according to the package directions.
Meanwhile, after cutting the chicken, season the pieces with salt and pepper before tossing them in the flour until well coated.
In a large skillet, heat the olive oil over medium-high heat. Add the floured chicken breasts and cook until heated through, about 5 minutes.
Remove the chicken and set aside.
In the same skillet, add the onions and cook until softened, about 5 minutes.
Add the garlic, zucchini, chopped olives, diced tomatoes with their juices, basil, oregano, and cooked chicken to the pan. Bring the mixture to a boil before reducing the heat to low.
Simmer, uncovered, for 10 minutes until the sauce has thickened up.
Swirl in the butter before serving the chicken and its sauce over the cooked orzo pasta.
Season with salt and pepper to taste.
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Resources Slice of Southern
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