Mediterranean Chicken Skillet is here to help solve all of your mid week dinner ruts. It’s chic! It’s flavorful, it’s effortless, and full of robust flavors like a roasted red pepper pesto sauce. A light, easygoing combination of classic Mediterranean flavors: lemon, Italian seasoning, tomatoes, artichokes, fresh mint, and olives. Low carb, Paleo, Whole30, and Keto friendly. Kid approved, too!
An Impressive and Easy Weeknight Dinner!
My favorite kinds of dinners to make are those that combine pantry staples with fresh ingredients. This allows me to create fast and healthy meals that I can get on the table quickly, and are less expensive. With my kids starting school this week, I made sure our menu was filled with easy peasy dinners.
This Mediterranean Chicken Skillet with Roasted Red Pepper Pesto is a perfect example. And let me just tell you, after the first day of school, my kids were absolutely thrilled to gobble up this dinner! I heard zero complaints about the sautéed veggies, not when they were covered in the most amazing sauce.
As a nutritionist, I know it’s more important to introduce familiar foods with new flavors when it comes to feeding kids. My kids love pesto, so I just played it up!
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 Mediterranean Chicken Skillet with Roasted Red Pepper Pesto:
So we get started with our list of ingredients:
- chicken breast, cut into pieces
- garlic cloves
- red onion
- zucchini
- bell pepper (any color)
- lemon juice
- Italian seasoning
- jar or roasted red peppers
- avocado oil
- red wine vinegar
- fresh mint
- fresh basil
- artichoke hearts
- olives
- optional feta cheese or parmesan
Directions:
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.
Serving/Storing:
I served this over my Skillet Roasted Potatoes, and it was absolutely amazing! This dinner would also taste delicious over cauliflower rice (or even Cauliflower Rice Tabbouleh), or even pasta.
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
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Mediterranean Chicken Skillet with Roasted Red Pepper Pesto
Ingredients
Chicken skillet:
- 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
Instructions
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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.
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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.
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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.
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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.
This tastes even better heated up as leftovers. Personally, I’m not a fan of olives, so skipped those, but I added in some spinach along with the fresh tomatoes. I have made this multiple times.
So happy to hear that, Sue! I definitely agree that leftovers are even better!
Delicious and quick!
I can’t say enough about this recipe!! It was a great hit with the sharp olive and artichoke flavours – my whole family enjoyed it! Personally, I’m all about the pepper basil pesto sauce and will be tempted to make some every week!
De-li-cious! What a tasty and easy meal! I used frozen veggies instead of fresh and only had regular, canned artichokes instead of marinated, but it did not matter! Great recipe!