Mediterranean Chicken
This quick and easy skillet Mediterranean chicken recipe is a one-pan dinner that will make you feel as if you are vacationing seaside in Greece.
Ingredients
- 4boneless skinless chicken breast halves (4 ounces each)
- 1 tablespoonolive oil
- 1 canno-salt-added stewed tomatoes
- 1 cupwater
- 1 teaspoondried oregano
- ¼ teaspoongarlic powder
- 1 cupsinstant brown rice
- 1 packagefrozen cut green beans
- 12pitted greek olives, halved
- ½ cupcrumbled feta cheese
Directions
- 1
In a large nonstick skillet over medium-high heat, sear the chicken in olive oil until the meat is brown on both sides.
- 2
Add the stewed tomatoes, water, oregano and garlic powder to the skillet. Bring the mixture to a boil, then reduce the heat. Cover the skillet and simmer the mixture for 10 minutes. Editor's Tip: This is a perfect time to add any other dried herbs and spices you may desire to the skillet. In addition to oregano, some lovely options would be dried basil, chives, rosemary, thyme and bay leaves. Use this fresh to dried herb conversion guide if you'd like to use fresh herbs instead of dried.
- 3
Uncover the skillet, and stir in the rice and green beans. Return to a boil. Cover and simmer until the chicken is fully cooked (with a thermometer reading 165°F) and the rice is tender, 8 to 10 minutes longer. Editor's Tip: Use an instant-read thermometer to check the internal temperature of cooked chicken for doneness.
- 4
Just before serving, stir in the Greek olives and sprinkle everything with feta cheese.