One-Pot Mediterranean Chicken
Ingredients
The chicken
-
1½
pounds
boneless-skinless chicken breast
-
1½
tablespoons
olive oil
-
to taste
salt
-
to taste
pepper
The skillet
-
½
cup
sliced onion
-
3
cloves
garlic, sliced
-
⅓
cup
dry red or white wine
-
1
teaspoon
chicken base or bouillon cube
-
15
ounces
whole peeled tomatoes
-
14½
ounces
canned artichoke hearts, drained
-
2
tablespoons
extra virgin olive oil
Zoodles - Zucchini Noodles
-
1½
pounds
zucchini noodles
-
1
clove
garlic, minced
-
3
ounces
grated parmesan cheese
-
2
tablespoons
butter, ghee or olive oil
Instructions
- Prep the onion and garlic, spiralize the zucchini, and trim the chicken.
- Heat a skillet over medium-high and add olive oil to the chicken, seasoning with salt and pepper.
- Brown the chicken in the skillet for about 6 minutes on each side, then remove and set aside.
- In the same skillet, sauté the onion and garlic until translucent, then add wine and reduce.
- Add tomatoes and chicken base, then return the chicken to the skillet with artichokes.
- Simmer covered for 20 minutes, adding more olive oil at the end for flavor.
- In a separate pan, sauté garlic and zucchini noodles until bright green but not mushy.
- Serve the chicken alongside or over the zucchini noodles, topped with parmesan.
Nutrition Facts (estimated)
Servings
6
Calories
337
Total fat
18g
Total carbohydrates
13.5g
Total protein
26g
Sodium
mg
Cholesterol
mg
You might also like