Best Mediterranean Chicken For Two Recipes

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

Steps:

• Pat the chicken breasts dry. On each side of the chicken breasts 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 cast iron skillet, heat 2 tbsp 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 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
• 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. Enjoy

MEDITERRANEAN CHICKEN BOWLS

Steps:

• Cook the bulgur as the label directs; season with salt.
• Whisk the olive oil, vinegar, shallot, cumin and mustard in a medium bowl, then season the dressing with salt and pepper. In a separate bowl, toss half of the dressing with the chicken. Toss the remaining dressing with the kale, romaine, cucumber, bell pepper and tomatoes.
• Divide the bulgur among 4 bowls, then top with the kale mixture and chicken. Top with hummus and sprinkle with parsley. Serve with pita bread.

MEDITERRANEAN CHICKEN FOR TWO

Steps:

• Preheat oven to 375. Cut a 2-inch pocket in the thickest part of each chicken breast.
• In a small bowl combine the Feta and the chopped olives, then stuff ½ of mixture into each pocket.
• In a nonstick skillet, heat 2 Tbs. olive oil on medium to high heat.
• Season the chicken with pepper and add it to the skillet, cooking 2 minutes on each side or until brown.
• Transfer to an oven safe baking dish, drizzled with 1 Tbs. olive oil and bake for 18 minutes.
• In a bowl mix tomato, kosher salt, onion, garlic, basil and parley.
• When chicken is 5 minutes from being finished, put the remaining olive oil in the skillet, add tomato mix and heat through.
• Serve chicken with tomato mix on top.

MEDITERRANEAN ROASTED CHICKEN THIGHS (DINNER FOR TWO)

Steps:

• Preheat oven to 375F. Pat the chicken thighs dry and lightly season with salt and pepper.
• In a large oven-proof skillet over medium heat, heat 1 teaspoon oil. Once hot, add the chicken thighs skin side down and cook for 5 minutes or until golden brown. Flip and brown the other side for 5 minutes. If your skillet isn't large enough, you may need to do this in two batches. Add more oil if necessary.
• Meanwhile, in a large bowl mix together the garlic, tomatoes, both olives, remaining 1 tablespoon oil, balsamic vinegar, and sea salt.
• Once the chicken has finished browning, transfer to a plate and keep warm. Drain any excess fat left in the pan. Wipe clean.
• Add the tomato mixture to the bottom of the skillet. Place the chicken on top. Add the lemon wedges and thyme in between the chicken.
• Bake for 30-40 minutes or until the internal temperature of the chicken reaches 165F. Crumble feta on top before serving.

EASY MEDITERRANEAN CHICKEN

Steps:

• Place chicken breasts on sheet of waxed paper. Sprinkle 1/8 teaspoon of the salt evenly over chicken breasts; sprinkle with 2 tablespoons of the basil; press lightly. Turn chicken breasts over. Sprinkle remaining 1/8 teaspoon salt over chicken; sprinkle with 2 tablespoons basil. Cover with another sheet of waxed paper. Pound chicken with rolling pin or meat mallet to 1/2-inch thickness.
• In 12-inch skillet, heat olive oil over medium-high heat. Add chicken breasts. Cook 5 to 6 minutes on each side or until golden brown on outside and no longer pink in center. Remove chicken to plate; cover to keep warm.
• Return skillet to medium-high heat. Add tomatoes and tapenade to skillet. Cook and stir 2 to 3 minutes or until tomatoes just begin to soften and mixture is heated through. Serve tomato mixture over chicken; top with remaining 2 tablespoons basil.

MEDITERRANEAN CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large ovenproof skillet, cook chicken in oil over medium heat until golden brown, 2-3 minutes on each side. Add the tomatoes, olives and capers. , Bake, uncovered, at 475° until a thermometer reads 170°,10-14 minutes.

EASY MEDITERRANEAN CHICKEN

Steps:

• In a large nonstick skillet, brown chicken in oil on each side. Stir in the tomatoes, green beans, water, oregano and garlic powder. Bring to a boil; reduce heat. Cover and simmer for 10 minutes., Stir in rice. Return to a boil. Cover and simmer 8-10 minutes longer or until a thermometer reads 170° and rice is tender. Stir in olives; sprinkle with cheese.