Oh my gosh we loved this dish for a Fall School Night dinner!  My husband took the leftovers to work for his lunch- yeah!! 

Mediterranean Chicken Skillet

First, you just cook chicken breasts in a skillet for about 6 minutes on each side…depending on the size of you chicken.  Make sure to add in a little olive oil to the skillet along with a few pinches of salt and pepper on each side.  Get those nice and juicy and brown.

I bought a tomato basil flavored bag of fresh chicken breasts and they were so juicy!  Take those out of the skillet when they are done and let them rest on a cutting board and cut them up after about 5 minutes or so.

Set the chicken aside and put a little olive oil in the same skillet as you cooked the chicken in.  Add in as many cherry tomatoes as you want and let blister for about 3 minutes.  Add in 1 cup of marinated artichokes and 1 cup of a variety of olives (pitted of course) into the skillet along with 1 cup of chopped up roasted red peppers.  Let all cook together for about 5 minutes or so.  I added in a little bit of the artichoke marinade and a pinch of salt and pepper.

I used microwave white rice.  Put as much or as little as you like on a platter.

Put the cooked, cut up chicken back into the skillet with the veggies and let simmer for a few minutes.

Pour on top of the rice and enjoy!  We added a little feta cheese on top but you don’t have to.

Gluten Free and Yummy 😉

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