Wednesday, June 21, 2017

Skillet Chicken for Paleo and Mediterranean Diet

During winter, it seems like one’s batteries run down quite a bit quicker than they do on a warm summer’s day.   This is certainly true in my kitchen where I try to focus on hearty meals that I can prepare and then serve on more than one occasion.  Certainly, stews and soups can be refrigerated, so one can often can more than one meal with a little forward planning.

Paleo Mediterranean Chicken Skillet

I recently came across this appealing recipe on Pinterest.  The photograph, shown below, caught my eye and I decided to give this Paleo Mediterranean skillet chicken a go.  While it may be a bit heavy and elaborate for a summer meal, it hit the spot for a chilly evening at home and my husband and I can enjoy the leftovers another day.   The spinach leaves gave this hearty winter recipe a lively bit of color.

The recipe comes from a lovely website called Paleo Newbie, so if you are into Paleo diets, you may want to give it a go.  I can certainly recommend this particular dish – love the artichokes.

One Skillet Paleo Mediterranean Chicken

Ingredients (Serves 2 – 4)

  • 1/2 yellow onion, diced
  • 2-3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 3 Roma tomatoes, diced
  • 8 oz jarred artichoke hearts, liquid drained
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/3 cup Kalamata olives, chopped
  • 1 lb cooked organic chicken
  • Fresh spinach – a couple of handfuls
  • 2-3 tablespoon olive oil or ghee (1-2 tablespoons to sauté the veggies, another tablespoon for cooking)
  • 1 tablespoon balsamic vinegar  (Gourmet Living, of course!)
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh basil, chopped for garnish
  • Salt & pepper to taste


  1. In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the chopped onions for 3-4 minutes
  2. Add the minced garlic 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


The post Skillet Chicken for Paleo and Mediterranean Diet appeared first on .

from WordPress

No comments:

Post a Comment