Paleo Mediterranean Chicken Recipe
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Category: |
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Ingredients: |
Ingredients: ½ yellow onion, diced 2-3 cloves garlic, minced 8 oz mushrooms, sliced 3 Roma tomatoes, diced 8 oz jarred artichoke hearts, liquid drained ½ cup sun-dried tomatoes, chopped ⅓ cup Kalamata olives, chopped 1 lb pre-cooked chicken ( I used organic oven-roasted sliced chicken breasts from True Story Foods ) Fresh spinach – a couple of handfuls 2-3 Tbsp olive oil or ghee (1-2 tablespoons to sauté the veggies, another tablespoon for cooking) 1 Tbsp balsamic vinegar 1 tsp dried parsley 1 tsp dried oregano 2 Tbsp fresh basil, chopped for garnish Salt & pepper to taste
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Directions: |
Directions:1. In a large skillet over medium heat, add 1 Tbsp of olive oil and sauté the chopped onions for 3-4 minutes 2. Add the minced garlic in with the onions, and sauté together one more minute 3. Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden. Add salt and pepper to taste while cooking 4. Add 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar to the pan then toss in the Roma tomatoes, sun-dried tomatoes, artichoke hearts, and olives. Sprinkle in the parsley, oregano, and stir a few minutes 5. Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed. 6. Serve hot garnished with the fresh basil |
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