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Chicken with Artichoke Hearts, Olives, and Capers

Chicken with Artichoke Hearts, Olives, and Capers



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Cookbook author and Bon Appétit contributing editor Dede Wilson has made this with boneless, skinless thighs as well as chicken breasts. Serve it with rice or steamed potatoes — or, better yet, the next day with crusty bread.

Ingredients

  • 8 skinned and boned chicken thighs or 2 skinned and boned chicken breasts (cut breasts in halves and then in half crosswise)
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 large yellow or white onion, chopped
  • 6 garlic cloves, minced
  • 1 teaspoon fresh thyme leaves, crushed
  • 3/4 cups dry red wine
  • One 28-ounce can diced tomatoes, undrained
  • 2 tablespoons balsamic vinegar
  • One 9-ounce package frozen artichoke hearts, thawed
  • 1/4 cup pitted green olives, such as Greek or French in brine, cut in half
  • 1/4 cup pitted black olives, such as kalamata, cut in half
  • 2 tablespoons drained capers
  • 1/4 cup fresh flat-leaf parsley

Servings4

Calories Per Serving797

Folate equivalent (total)87µg22%

Riboflavin (B2)0.5mg28.5%


Chicken with Artichoke Hearts and Capers

Place flour in a shallow dish and season with salt and pepper. Dredge chicken in seasoned flour, shake off excess. Rinse and drain artichokes and capers. Cut artichokes into quarters. Set aside. In a large skillet, heat 2 tablespoons Fustini's olive oil over medium-high heat. Sear chicken cutlets a few at a time, about 2 minutes per side, until light golden brown, adding more olive oil as needed. Set chicken aside and keep warm. Cook garlic about 1 minute in the same skillet.

Step 2.

Add chicken broth to skillet and bring to a boil. Add sliced lemons, reduce heat and simmer until broth is reduced by half. Add artichoke hearts, capers and chicken to skillet and gently swirl to combine ingredients. Simmer about 10 minutes longer, or until chicken is no longer pink. Remove skillet from heat and swirl in the remaining 1 tablespoon Fustini's olive oil. Season to taste with salt and pepper. Cover and keep warm.

Cook pasta according to directions on the package. Serve chicken and sauce over pasta.


How to Make It

Rinse chicken and pat dry. Sprinkle lightly all over with salt and pepper. Place each breast half between sheets of plastic wrap with a flat mallet or rolling pin, gently and evenly pound chicken to 1/4 inch thick. Peel off plastic wrap.

Pour oil into an 11- to 12-inch nonstick frying pan over high heat, tilting to coat bottom. When oil is hot, add chicken in a single layer, without crowding. When edges begin to turn white, turn pieces and cook until no longer pink in the center (cut to test), 3 to 4 minutes total. As chicken is cooked, transfer to a platter and keep warm repeat to cook remaining breasts.

Add broth, artichoke hearts, olives, capers, lemon juice, and oregano to pan stir, scraping browned bits free, until mixture boils. Stir in parsley. Spoon sauce evenly over chicken. Add more salt and pepper to taste. Garnish with lemon wedges.


Garlic White Wine Skillet Chicken with Olives & Artichokes

Extra juicy crispy-skinned garlic white wine skillet chicken with olives and artichokes. Served over a bed of pasta, this low-prep one-skillet chicken is simple enough for a weeknight, but fancy enough for a dinner party.

I'm finally home after spending three nights in Boston at a middle-school style slumber party bachelorette party (except with wine, good food, and R-rated movies). While some were in charge of the scrapbook station and others the mani/pedi situation, the menu was my domain. Here's the thing though: I was traveling with only a carry-on across the country to a weekend rental (booked by someone else) with unknown kitchen tools. I'm sure you can guess where this is going.

Pictures showed a full kitchen and our host's note said, "Feel free to use whatever you find in the apartment (kitchen, coffee machine, microwave, toaster. etc)." So we planned on the basics and I chose recipes that required no special tools, with this garlic white wine skillet chicken on the menu for Saturday night.

Less than half of my suitcase was clothing. I packed homemade spice blends and gluten-free flour mixes in my carry-on and borrowed a few essentials like a cast iron skillet, a waffle iron, and a 9x12 baking pan from the bride-to-be's kitchen just in case.

We walked in to find a coffee maker without a pot and a kitchen without any drawers. To say that the place was NOT set up for cooking is an understatement. Inventory included: one thin medium pot, a plastic spatula, one enormous wooden spoon, a can opener, two dull knives, and one kitchen towel. No potholders, no measuring devices of any kind, and not even enough glasses for the number of ladies in our group.

I borrowed a potholder and we broke in that patchwork kitchen with hazelnut dark chocolate brownies, mole-spiced chickpea & zucchini tacos, savory amaranth waffles (with bacon!), this garlic white wine skillet chicken, brown butter rice krispie treats, and savory oatmeal. Plus Lily's coconut mint salt scrub from the Kale & Caramel Cookbook, and Alanna's tarragon gin & tonics. All in two days.

This crispy-skinned skillet chicken was a clear favorite. When dinner was over, someone said, “I'll just let you tell me what to put in my mouth, Sarah." The word choice may have been influenced by Channing Tatum's dance moves playing in the background while we ate. Even still, folks were enamored with the olives and gushed about the surprise artichokes. But most of all, it was the crispy skin that sealed the deal. (And probably a little bit of Magic Mike's abs)

Alanna and I made a variation of this chicken with capers for Pearls Olives earlier this year. I can't stop swapping out the spices and veggies to change up the flavor combo, which is what got me hooked on this sumac-topped crispy skillet chicken with olives and artichoke hearts over a bed of pasta. Time for another dinner party.

Thanks for reading Snixy Kitchen! To stay up on what’s coming out of my kitchen, follow me on Facebook, Instagram, Twitter, Bloglovin’, or Pinterest, or subscribe via e-mail to get new recipes right to your inbox.


Recipe Summary

  • 4 bone-in, skin-on chicken breast halves (about 3 1⁄2 lb.)
  • 1 11/2 teaspoons kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 1/4 cup all-purpose flour, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 (14-oz.) cans whole artichokes, drained and halved
  • 2 small red onions, vertically sliced
  • 1 1/2 cups Castelvetrano or picholine olives, pitted and divided
  • 3 cups chicken broth
  • 1 lemon, thinly sliced
  • 2 tablespoons chopped fresh thyme, divided
  • 1 tablespoon chopped fresh parsley
  • 2 cups cooked pearl couscous

Preheat oven to 375ºF. Pat chicken dry, and sprinkle with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper. Dust chicken with 2 tablespoons of the flour.

Heat 2 tablespoons of the oil in a large, enameled cast-iron skillet over medium-high. Add half of chicken to skillet, and cook until brown on both sides, about 6 minutes, turning once. Remove chicken to a platter keep warm. Repeat procedure with remaining half of chicken. Add artichokes, onion, and 1 cup of the olives to skillet cook, stirring occasionally, until onion is just softened, 3 to 4 minutes. Add remaining 2 tablespoons flour to skillet cook, stirring constantly, about 1 minute. Add broth, lemon slices, and 1 tablespoon of the thyme, scraping bottom of skillet to loosen any browned bits. Return chicken to skillet, nestling into sauce. Cover and cook 20 minutes. Uncover and cook until a thermometer inserted in thickest portion of chicken registers 165°F, about 15 minutes.

Meanwhile, coarsely chop remaining 1⁄2 cup olives. Combine chopped olives, parsley, and remaining 1 tablespoon thyme, 1 tablespoon oil, 1⁄2 teaspoon salt, and 1⁄4 teaspoon pepper.

Serve chicken, artichoke mixture, and chopped olive-herb mixture over couscous.


Anne Byrn's Chicken Piccata with Artichokes and Olives

In a large, shallow bowl, combine the bread crumbs with the salt and pepper. Dredge the chicken cutlets in the seasoned bread crumbs.

In each of 2 large skillets, melt half of the butter in half of the oil over moderately high heat. When the foam subsides, add the chicken to the skillets and cook over moderately high heat, turning once, until golden brown outside and white throughout, about 2 minutes per side. Transfer the cutlets to a platter.

Wipe out 1 of the skillets and add the olives and artichoke hearts. Cook over moderately high heat, stirring, until heated through. Add the chicken stock, lemon juice and capers and boil for 1 minute, stirring. Spoon the artichoke and olive sauce over the chicken, sprinkle with the parsley and serve right away.


Best Tips & Tricks for this Keto Artichoke Chicken Recipe

1. Which ingredients can I change in this Keto creamy chicken and artichoke recipe?

I made this recipe with tender chicken breasts. However, you can just as easily make it with boneless chicken thighs or even turkey chunks or cutlets.

In fact, you can even make it with meatballs. Beef or poultry meatballs would both be delicious in the creamy sauce.

For a strict low-carb meal, omit the sun-dried tomatoes. Otherwise, they add a lovely layer of umami and pop of color to the dish.

Also, feel free to play with the herbal flavorings. I love parsley in this dish, but you can use any herbs you love. Fresh oregano and thyme are both delicious with creamy chicken, artichoke hearts, and sun-dried tomatoes.

Finally, for another hit of briny flavor to enhance the artichoke hearts, add drained capers or pitted chopped olives. You could even add a few minced anchovies to give it a more robust flavor.

2. How to make this Creamy chicken artichoke recipe Paleo and Whole30

With a few simple tweaks, you can adapt this keto creamy chicken and artichoke recipe to make it Paleo and Whole30-friendly.

First, skip the dairy. Replace the cream cheese with non-dairy milk such as unsweetened almond milk, cashew milk, or coconut milk.

To do so, combine 1 1/4 cups non-dairy milk of choice with 1 1/2 tablespoons gluten-free flour in a small bowl. Whisk well until the flour is incorporated with no visible lumps.

Be sure to use a Paleo/Whole30-friendly flour blend to make this cream cheese substitute. You can also use tapioca or arrowroot flour, which are both grain-free and diet-approved.

Add the milk mixture to your sauce (instead of the cream cheese), and allow it to simmer for a few minutes until thickened. It should take no more than 3-4 minutes to turn into a creamy sauce.

And there you have it: an easy dairy-free version of this creamy chicken artichoke recipe.

3. What to serve with Creamy Chicken with artichoke hearts and sun-dried tomatoes

This hearty chicken dish is easy to pair with your favorite vegetable side dishes or starches. If you’re not following a low-carb diet, it’s delicious with Roasted Smashed Potatoes With Garlic And Parmesan.

For more low-carb side dishes to pair with Keto Artichoke Chicken, try:

That’s the end for today, my dear foodies. It’s time to get into the kitchen and start making creamy keto chicken and artichokes for dinner tonight.

And if you like this easy 25-minute keto chicken recipe and want to see more like it, please Subscribe to my YouTube Channel .


Easy One Pan Greek Chicken with Olives

Break out of the weeknight dinner rut with this easy 30-minute recipe for Greek chicken thighs with olives, tomatoes, artichokes, and lemon. This packs a ton of amazing Mediterranean flavors into just one skillet. Good for the cook and the dishwasher, too!

Let’s hear it for the one skillet dinner. Especially one that makes no compromises. A well-balanced meal that’s simple, healthy, and flavorful. That’s the trifecta for dinner success!

Today we’re talking about a Greek chicken skillet that’s all that and checks two additional boxes: juicy chicken and the oh-so-popular flavors of Mediterranean cuisine. Bold oregano, ripe tomatoes, fresh lemon, light artichokes, and – the real stand-out – briny Kalamata olives. If you’re not already cooking with olives, get excited, because this dinner will persuade you they’re not just for the appetizer tray.

Another feature that sets this recipe apart is the use of chicken thighs. It’s common to favor chicken breasts for everyday, but on many occasions, thighs are actually juicier and more forgiving to slight variations in the cooking time. This makes them ideal for a recipe like this, in which you want the chicken to spend extra time on the stove, simmering away and mingling with all the other ingredients – without drying out!

In addition to boneless, skinless chicken thighs, you’ll need the following.

  • Fresh tomatoes – Roma or greenhouse on-the-vine varieties are a good option year-round.
  • Kalamata olives – jarred is fine.
  • Artichoke hearts – you can skip these if artichokes aren’t your thing, but they definitely add another dimension of flavor and texture.
  • Spices and basics – oregano, garlic powder, salt, pepper, and olive oil.
  • Chicken broth.
  • Lemon juice.

A sprinkle of fresh parsley and a few strategic lemon wedges make the whole dish look extra fancy at the end, too, if you’re cooking to impress!

How To Make Greek Chicken With Olives

This recipe is simple and fool-proof!

Start by seasoning the chicken. Make your life easier and your food prep safer by using a cutting board like this one* that easily pops in the dishwasher.

Then, brown the chicken by cooking for 3-4 minutes on each side in a drizzle of olive oil in a hot skillet. This also gives you a little time to prep the remaining ingredients, if you haven’t already.

Then it’s time to add the remaining ingredients: chicken broth, lemon juice, and all the truly good stuff. Olives and tomatoes and artichokes make this recipe sing. Bring everything to a boil, then reduce to a simmer and cover for 10 minutes or so.

The simplest way to guarantee perfectly tender, juicy chicken each and every time is to invest in and use an instant read thermometer. A model like this one* is small, reliable, inexpensive, and saves so much stress from potentially ruined dinners!

Of course, then you have to also remember to use it. I keep mine in the drawer with the silverware and salad tongs, right next to the stove, so it’s easy to grab at a moment’s notice. Check the skillet periodically, and as soon as the thickest part of your chicken reads 165 degrees F or above, dinner is done!

What To Serve With It

Keep it simple on the sides, because this skillet already has a lot going on! You might serve it with:

  • Lemon butter orzo
  • Rice (white, brown, or cauliflower)
  • A bit of lightly-dressed arugula, spinach, or kale
  • Crusty bread – the better to mop up all that great pan sauce!

Enjoy! If you make this One Pan Greek Chicken or any other recipe from Nourish and Fete, please rate it and leave a comment below. We love hearing from you, and other readers will benefit from your experience!


CHICKEN THIGHS WITH ARTICHOKES AND CAPERS

If you are into Paleo recipes, make this dish! If you are not into Paleo recipes, make this dish! Yes, I am a bit bossy today, as a husband and a few graduate students might have noticed. But it’s all with good intentions, as I know what is good for them, for you, and maybe even for myself. The inspiration for this recipe was found in one of my Kindle cookbooks, Make it Paleo II, by Hayley Mason and Bill Staley. They also have a food blog, Primal Palate, with great recipes and youtube videos. I always read the good and the bad reviews of a cookbook before buying it, and one of the reviewers at amazon.com said that this recipe alone was worth getting the book. I made it twice, once exactly as written, but in this post I am sharing my take on it, modified not only in flavor but also in the method itself. In their version, it is all made in a single skillet, but I did not want to turn on the big oven, so after browning the meat I transferred the pieces to a baking dish that fits in our Breville.

CHICKEN THIGHS WITH ARTICHOKES AND CAPERS
(adapted from Make it Paleo II)

6 skin-on chicken thighs, boneless
Sea salt to taste
1 tsp dried oregano
1/2 tsp za’tar
1/2 tsp freshly ground black pepper
1 (6-oz) jar artichoke hearts, drained and sliced
1/2 cup Kalamata olives, pitted and drained
2 Tbsp capers
1 lemon, sliced into rounds and quartered

Heat the oven to 425°F. Heat a skillet or cast iron pan over medium heat. Pat the chicken thighs dry with a paper towel, removing as much moisture as possible. Season the skin with salt and place them skin side down in the hot skillet. Flip the thighs once they develop a nice brown sear on the skin, which should naturally make them easily release from the pan. Cook the chicken skin side up for 1 minute, then transfer to a baking dish, skin side up. Season evenly with the oregano, za’tar, and more black pepper to taste. Add the artichoke hearts, olives, capers, and lemon slices to the skillet. Place the skillet in the oven and roast for 30 to 35 minutes, until the chicken is fully cooked.

to print the recipe, click here

Comments: If you never de-boned a chicken thigh yourself, take a deep breath and try it, because it’s a nice skill to acquire in the kitchen. I don’t know what type of chicken meat your grocery store carries, but where we live I can find bone-in, skin-on chicken thighs, and boneless, skinless. The former I use for roasting all the time, but the skinless I reserve for either braises, stir-fries, or grilling (usually after a nice marinade with yogurt or some citric concoction). You absolutely need boneless pieces with the skin on for this recipe, so if you cannot find it, roll your sleeves up and get working. It was a bit of a struggle, but I got better and better as I did it. I watched some videos on youtube to help me with the technique, but most videos available show professional chefs who handle the knife as if they were born with one in their hands. Amazing to watch, but when trying to mimic them, my shortcomings became quite evident. I say take your time, put some soothing music on, and practice. By the way, if you don’t have za’tar, don’t worry. But get some, will you? I must say it’s one of my favorite spice mixtures at the moment. Love it.

Phil is so addicted to my default recipe for chicken thighs, that at first he was disappointed by the different preparation. But, it took him only one bite to say that I should revisit this recipe whenever I feel like it. Two thumbs up! So there you have it, make this dish because I said so, and Sally knows what’s best for everyone. HA!


Mediterranean Chicken Olive Garden

Mediterranean Chicken Olive Garden. This recipe for mediterranean chicken is chicken thighs, olives, roasted peppers and orzo, all cooked in a single pan. Olive garden recipe for herb grilled salmon.

The establishment is dedicated to providing delicious italian inspired food along with a warm and welcoming dining experience for all its customers. This mediterranean chicken dish can be made quickly in a pressure cooker, but just as easily in a slow cooker or on the stove top. The end result is a moist and tender bird full of flavor with herbs often found in mediterranean cooking: Olive garden based on your current location. Pour the red wine over and.

Mediterranean Chicken with Tomatoes, Olives and Capers . from thebeachhousekitchen.com This recipe is sponsored by clever girls on behalf of california ripe olives. Olive garden based on your current location. This mediterranean chicken dish can be made quickly in a pressure cooker, but just as easily in a slow cooker or on the stove top. Infuse your chicken with plenty of mediterranean flavor via dried tomatoes, bay leaves, and olives. There is never enough chicken recipes out there.

This recipe for herbed mediterranean chicken is my latest new find.

Our charts show you whats in each meal. This recipe is sponsored by clever girls on behalf of california ripe olives. It's been a few years since i've made this recipe, but it's such a good one! Combine all chicken ingredients in a mixing bowl and blend well. Create a living work of art with a variety of flowers and plants, colors, and textures. Tastes of the mediterranean was added to olive garden's official menu in january 2017. Chicken marries well with the flavors of any cuisine. Add chicken—skin side down—and cook undisturbed until crisped and fat begins to render, 8. Heat oil and butter in a skillet over medium heat. On the other hand, vegetarians possess many more options like artichoke fritti, mediterranean flatbread, roasted tomato. A staple in mediterranean cooking for over 6.000 years, olive oil is a key ingredient in many of our dishes, like the flavorful pesto that tops our chicken margherita. Recipe courtesy of wendy wilson and carnie wilson. This recipe for mediterranean chicken is chicken thighs, olives, roasted peppers and orzo, all cooked in a single pan.

This copycat olive garden tuscan garlic chicken has a rich creamy sauce. This recipe for herbed mediterranean chicken is my latest new find. We were trying to emulate the mediterranean grilled chicken that john loves so much from olive garden but it didn't turn out. Discover our recipe rated 3.9/5 by 219 members. Photo courtesy of olive garden.

Mediterranean Grilled Chicken at Olive Garden 12-11 03 . from live.staticflickr.com 175 g (6oz) pitted scatter the olives, garlic cloves and roughly chopped shallots on top of the chicken, then tuck in the bay leaves and thyme. Recipe courtesy of wendy wilson and carnie wilson. Heat oil and butter in a skillet over medium heat. Place the bird in a large freezer bag or shallow bowl. Tastes of the mediterranean was added to olive garden's official menu in january 2017.

Add chicken—skin side down—and cook undisturbed until crisped and fat begins to render, 8.

This mediterranean chicken dish can be made quickly in a pressure cooker, but just as easily in a slow cooker or on the stove top. Add marinade and coat chicken thoroughly. This copycat olive garden tuscan garlic chicken has a rich creamy sauce. Olive garden grilled chicken spiedini. Add chicken—skin side down—and cook undisturbed until crisped and fat begins to render, 8. 175 g (6oz) pitted scatter the olives, garlic cloves and roughly chopped shallots on top of the chicken, then tuck in the bay leaves and thyme. Our charts show you whats in each meal. This recipe is sponsored by clever girls on behalf of california ripe olives. Add ¼ cup extra virgin olive oil. Heat oil and butter in a skillet over medium heat. You can also cook this in a slow cooker on low for about 4 hours, or on the stovetop for about 30 minutes. Photo courtesy of olive garden. On the other hand, vegetarians possess many more options like artichoke fritti, mediterranean flatbread, roasted tomato.

This copycat olive garden tuscan garlic chicken has a rich creamy sauce. Mediterranean chicken with olives capers and tomatoes. Recipe courtesy of wendy wilson and carnie wilson. A restaurant quality meal made from scratch in 45 minutes. The end result is a moist and tender bird full of flavor with herbs often found in mediterranean cooking:

Olive Garden Announces New Lighter Fare Menu . from www.latinofoodie.com It currently features six items under 600 calories on the dinner menu and seven on the lunch menu. Add marinade and coat chicken thoroughly. You can also cook this in a slow cooker on low for about 4 hours, or on the stovetop for about 30 minutes. Add chicken—skin side down—and cook undisturbed until crisped and fat begins to render, 8. There are tons of recipes with different ingredients.

Photo courtesy of olive garden.

Serve with a squeeze of lemon and a glass of cold mediterranean chicken quinoa bowl. Heat oil and butter in a skillet over medium heat. Dredge chicken pieces in the flour, shaking off any excess. Olive garden grilled chicken spiedini. Add ¼ cup extra virgin olive oil. It's been a few years since i've made this recipe, but it's such a good one! Chicken marries well with the flavors of any cuisine. The wonderful flavors of the mediterranean—garlic, fennel, eggplant, tomatoes, and black olives—are captured in this savory chicken stew.plus: Turn the chicken over, add the lemon juice, lemon slices, garlic, olives, 1 1/2 tablespoons of the parsley, and the salt and pepper. This copycat olive garden tuscan garlic chicken has a rich creamy sauce. Tastes of the mediterranean was added to olive garden's official menu in january 2017. This recipe for mediterranean chicken is chicken thighs, olives, roasted peppers and orzo, all cooked in a single pan. You can also cook this in a slow cooker on low for about 4 hours, or on the stovetop for about 30 minutes.

Add chicken—skin side down—and cook undisturbed until crisped and fat begins to render, 8. Photo courtesy of olive garden. You can also cook this in a slow cooker on low for about 4 hours, or on the stovetop for about 30 minutes. This recipe is sponsored by clever girls on behalf of california ripe olives. Heat a saute pan over medium high heat.

Source: live.staticflickr.com

It uses the flavors of olive oil, lemon juice and wine as well as some of the fresh fresh from my garden today…. Chicken marries well with the flavors of any cuisine. The addition of capers, lemon and olive give this chicken breast sheet pan dinner a delicious mediterranean flair. It's been a few years since i've made this recipe, but it's such a good one! Mediterranean chicken with olives capers and tomatoes.

This recipe for mediterranean chicken is chicken thighs, olives, roasted peppers and orzo, all cooked in a single pan. I love making chicken salad because it's so versatile. Photo courtesy of olive garden. On the other hand, vegetarians possess many more options like artichoke fritti, mediterranean flatbread, roasted tomato. A restaurant quality meal made from scratch in 45 minutes.

Olives, cucumber, roasted red peppers and spices come together magically in this healthy chicken quinoa bowl recipe. Tastes of the mediterranean was added to olive garden's official menu in january 2017. Place the bird in a large freezer bag or shallow bowl. Infuse your chicken with plenty of mediterranean flavor via dried tomatoes, bay leaves, and olives. Heat a saute pan over medium high heat.

Olives, cucumber, roasted red peppers and spices come together magically in this healthy chicken quinoa bowl recipe. It pairs perfectly with our bright side of warm orzo pasta tossed with tender roasted broccoli, tangy crème fraîche, and. Serve with a squeeze of lemon and a glass of cold mediterranean chicken quinoa bowl. This recipe is sponsored by clever girls on behalf of california ripe olives. On the other hand, vegetarians possess many more options like artichoke fritti, mediterranean flatbread, roasted tomato.

Serve it over a homemade cornmeal polenta.

Source: www.free4seniors.com

Infuse your chicken with plenty of mediterranean flavor via dried tomatoes, bay leaves, and olives.

Add marinade and coat chicken thoroughly.

Mediterranean chicken is a greek inspired chicken dish made with chicken, olives, capers and tomatoes.

Serve with a squeeze of lemon and a glass of cold mediterranean chicken quinoa bowl.