Mediterranean Chicken Breasts
These Mediterranean Chicken Breasts look (and taste) fancy, but you can make it start to finish in 30 minutes! Creamy goat cheese, salty sun dried tomatoes and marinated artichoke hearts, and garlicky spinach all combine in this amazing dinner!
Servings servings
Equipment
Ingredients
Sautéed Garlic Spinach
- 2 tablespoons extra virgin olive oil bacon grease or butter work as well; the type of fat doesn't matter much here
- 10 ounces baby spinach
- 10 cloves garlic minced
- 1 ½ lbs chicken breasts boneless, skinless
- kosher salt & freshly ground black pepper to taste
- 1 - 2 teaspoons Bragg's Apple Cider Vinegar or lemon juice
Mediterranean Chicken
- 2 tablespoons extra-virgin olive oil
- kosher salt and freshly ground black pepper
- ½ cup low sodium chicken broth + 1-2 teaspoons white wine vinegar added to it or ½ cup dry white wine
- 6 cloves garlic minced
- juice of 2 small lemons
- 2 tablespoons butter
- ¼ cup sun dried tomatoes packed in oil chopped
- ¼ cup marinated artichoke hearts chopped (about ½ of a 6 ounce jar)
- 3 ounces goat cheese crumbled
Instructions
Sautéed Garlic Spinach
- In a large skillet, heat the olive oil over medium heat. When hot, add the spinach and most of the garlic (save about 1 tablespoon of garlic to add near the end. Also, you might need to add about half the spinach and allow it to wilt a little before adding the rest.)
- When the spinach has cooked to where it's about at the top of the pan, add the remaining garlic and cook, stirring very frequently, until the spinach is almost completely cooked down and most of the liquid has evaporated. Season to taste with salt and pepper and vinegar or lemon juice. Set aside 1 cup for this recipe, then reserve the rest in an airtight container to use for meal prep bowls, omelets, etc.
Mediterranean Chicken
- In a heavy skillet with a lid, heat 2 tablespoons olive oil over medium heat. While the oil is heating, season the chicken breasts on both sides with kosher salt and freshly ground pepper. When the pan is hot, add the chicken breasts and cover the pan. Cook for 7 minutes (you might want to check while it's cooking and make sure the chicken isn't sticking to the pan). After 7 minutes, flip the chicken breasts and cook for another 7 minutes or until an internal temperature reaches 165℉.
- While the chicken is cooking, prepare the sauce ingredients--measure out the chicken broth + vinegar or the wine, slice the lemons in half, mince the garlic, and measure the butter. If you still have time, prepare the toppings--have the spinach ready to go, chop the sun dried tomatoes and artichokes, and crumble the cheese. Set aside.
- When the chicken breasts are done cooking, remove from heat and lower the heat to medium-low. Add the chicken broth mixture or wine to the pan and scrape the browned bits off the bottom of the pan into the liquid. Add the garlic, butter, and squeeze the lemons into the pan. Return the chicken breasts to the pan and top with the spinach, sun dried tomatoes, artichoke hearts, and goat cheese. Cover the pan and heat until the spinach is heated through and the cheese is soft and warm.
- Transfer the chicken breasts to serving plates and spoon the sauce from the pan over the chicken. Serve immediately.
Nutrition
Calories: 300kcal, Carbohydrates: 6g, Protein: 29g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.2g, Cholesterol: 89mg, Sodium: 297mg, Potassium: 806mg, Fiber: 2g, Sugar: 1g, Vitamin A: 4871IU, Vitamin C: 24mg, Calcium: 94mg, Iron: 2mg
Calories: 300kcal
Cost: $10
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