Mediterranean Chicken With Potatoes |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Very flavorful and satisfying meal with a fresh mix of flavors. Serve with Crusty bread and salad. Ingredients:
4 teaspoons minced garlic, divided |
1 tablespoon olive oil |
1 teaspoon salt, divided |
1/4 teaspoon dried thyme |
1/2 teaspoon black pepper, divided |
12 small red potatoes, halved (about 1 1/2 pounds) |
cooking spray |
2 lbs boneless chicken breasts (cut into bite-sized pieces) |
1 cup vertically sliced red onion |
3/4 cup dry white wine |
3/4 cup reduced-sodium fat-free chicken broth |
1/2 cup chopped pepperoncini pepper |
1/4 cup pitted kalamata olive, halved |
2 cups chopped plum tomatoes |
2 tablespoons chopped fresh basil |
1 (14 ounce) can artichoke hearts, drained and quartered |
1/2 cup crumbled feta cheese |
fresh thyme sprig (optional) |
Directions:
1. Preheat oven to 400°.
2. Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.
3. Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
4. Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.
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