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

Preparation

  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

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