This healthy one-skillet chicken dinner is full of Mediterranean flavors! Bite-sized pieces of chicken breast combine with olives, artichoke hearts, a homemade roasted red pepper sauce, mint and more. It’s an easy, flavorful 30-minute meal that’s also low carb, Paleo, Whole30, and keto friendly.
An Impressive and Easy Weeknight Dinner!
My favorite kinds of dinners to make are those that can be made in less than 30 minutes! This allows me to create fast and healthy meals that I can get on the table quickly. This one-skillet chicken recipe is just the kind of dinner that fits into my plans and delivers on flavor! The recipe includes chicken with artichokes, sautéed veggies, fresh tomatoes, and is topped with a roasted red pepper pesto.
As a nutritionist, I know it’s more important to include lean protein, healthy fats, fiber, and antioxidants with every meal. This skillet chicken breast recipe is loaded with essential nutrients in a way that does not sacrifice flavor. Similar to my skillet chicken parmesan and skillet teriyaki chicken, this one-pan chicken recipe is easy to make, healthy, and loved by my entire family.
Whether you need a hectic busy weeknight meal, or an impressive date night meal, you will want this recipe on your menu ASAP!
How to make Chicken with Artichokes:
So we get started with our list of ingredients:
- chicken breast, cut into pieces
- garlic cloves
- red onion
- bell pepper (any color)
- lemon juice
- Italian seasoning
- jar or roasted red peppers
- avocado oil
- red wine vinegar
- fresh mint
- fresh basil
- artichoke hearts
- optional feta cheese or parmesan
Start by heating up a large skillet to medium high heat. Coat with oil, and once hot, toss in the chicken to saute. Brown the chicken until lightly golden, then remove the chicken to the side, keep the pan hot.
Chop up the veggies: zucchini, bell pepper, and onion. Add oil back to the hot skillet, toss in the garlic with the veggies and saute for about 5-7 minutes. Bring the chicken back to the pan and squeeze in the lemon juice, and sprinkle on the Italian seasoning. Top with the additional fixins: artichoke hearts, olives, and diced tomatoes.
While the veggies are cooking, make the roasted red pepper pesto. In a blender or food processor, blend peppers, oil, vinegar, fresh basil, and garlic until smooth.
Pour the pesto sauce over the chicken/veggie skillet mixture. To serve, top with fresh mint, and optional feta or parmesan.
Store in an airtight container in the fridge for up to 4 days. If serving over potatoes, separate the potatoes from the chicken/veggie mixture when storing to prevent sogginess.
Other Easy Kid Friendly Dinners with Veggies!
If you loved this Roasted Red Pepper Pesto, here are a few other recipes that you will love:
- Vegetable Garden Pasta
- Greek Meatballs with Roasted Red Pepper Sauce
- Roasted Red Pepper and Tomato Basil Bisque
Healthy One-Skillet Mediterranean Chicken with Artichokes
This one-pan chicken dinner is full of Mediterranean flavors! Bite-size pieces of chicken breast combine with olives, artichokes, and roasted red pepper pesto.
- 2 tbsp avocado oil or olive oil (divided)
- 1.5 lbs chicken breast (cut into bit sized pieces)
- 2 cloves garlic (minced)
- 1 large zucchini
- 1 bell pepper (any color)
- 1/2 large red onion
- 3 tbsp fresh lemon juice
- 1 tbsp Italian seasoning
- 1/3 cup marinated artichoke hearts
- 1/4 cup kalamata olives
- 1/3 cup diced cherry tomatoes
- 1/2 cup feta or parmesan cheese (optional)
- 3 tbsp chopped fresh mint
- salt and pepper to taste
Roasted Red Pepper Sauce
- 1 12 oz jar of roasted red peppers (liquid drained)
- 1/4 cup avocado oil or olive oil
- 2 tbsp red wine vinegar
- 2 cloves garlic (minced)
- 1/2 cup fresh basil leave
- 1/2 tsp sea salt
Begin by heating a large cast iron skillet to medium high heat. Add 1 tbsp oil, then toss in the chicken once the pan is hot. Cook the chicken evenly until lightly browned (about 6-7 minutes). Remove from heat, but keep the pan hot.
Chop up the zucchini, onion, and bell pepper. Add additional tbsp of oil, then toss in the chopped fresh veggies and garlic. Saute for 5-7 minutes until veggies begin to brown and are fragrant. Reduce heat to low.
While chicken and veggies are cooking, make the pesto sauce. Using a high powered blender or food processor, blend peppers, oil, vinegar, garlic, and fresh basil until smooth.
Add the chicken back to the pan, and spoon the lemon juice and Italian seasoning over the mixture. Add in the additional toppings: artichoke hearts, olives, and fresh tomatoes. Pour the pesto on top. Serve with feta or parmesan (if using), and top with fresh mint.