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.
Servings: 4
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
- 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.