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Wednesday, February 6, 2013

Mediterranean Chicken Skillet

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This recipe is another blast from the past. I made it in my first few months of blogging and haven't stopped thinking about it. You know if you're still thinking about a recipe over three years and a thousand recipes later, you should make it again! Unfortunately the photographs of it still aren't great, but such is life when you're home for dinner, long after the winter sun has set. 
Ryan actually threw this together for one and start to finish it didn't take more than thirty minutes. We add it with some rolls on the side, but it would also be really good over rice or quinoa to soak up the extra juices. The feta and kalamata olives make it a bit of a salt bomb, but the saltiness is balanced by the tomatoes and artichoke hearts.

I definitely won't be letting another three years go by before we have this again. This is a great weeknight dinner option!

One Year Ago: Honey Chipotle Turkey Meatballs
Two Years Ago: Red Velvet Cupcakes with Cream Cheese Frosting

Mediterranean Chicken Skillet

-2 large or 4 small boneless skinless chicken breasts, cut into small pieces
-2 tbsp minced garlic
-2 tbsp olive oil
-5 roma tomatoes, chopped
-1 (14 oz) can of quartered artichoke hearts
-1/4 cup sliced kalamata olives
-1/4 tsp ground pepper
-1/2 tsp dried italian seasoning (if you don't have, add some dried basil, parsley, oregano, and crushed red pepper)
-2 cups spinach
-feta cheese

1. In a large skillet, heat oil over medium high heat. Add chicken and garlic and cook until chicken is browned.
2. Stir in tomatoes, artichoke hearts, olives, and spices. Bring mixture to a boil. Reduce heat and simmer for 10 minutes, or until chicken is cooked through.
3. Stir in spinach and cook until spinach is wilted. If desired, serve mixture over rice or quinoa. Sprinkle with feta before serving.