One-Pan Mediterranean Chicken
Baby Kale Salad
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 2 tsp minced garlic
- 2 pints grape tomatoes
- 1 cup dry white wine (or use chicken broth)
- ½ cup pitted kalamata olives
- ½ cup crumbled feta cheese
- 1 Tbsp chopped fresh oregano
Instructions
- Pound chicken to ½-inch thickness in a large zip-top plastic bag using a meat mallet or the heel of your hand. Sprinkle lightly with salt and pepper.
- Cook chicken, in batches, in hot oil over medium-high heat 2 to 3 minutes per side or until browned. Remove from skillet.
- Add garlic to skillet; cook 30 seconds or until fragrant. Add tomatoes; cook 1 to 2 minutes. Add wine and olives; cook 5 minutes.
- Return chicken to skillet, and cook 5 minutes or until sauce is reduced by half and chicken is done. Sprinkle with cheese and oregano.
Side Dish Ingredients
- 1 (10-oz) pkg baby kale
- ½ cup thinly sliced red onion
- ½ cup refrigerated balsamic vinaigrette
Side Dish Instructions
- Toss together kale and onion in a bowl. Drizzle with vinaigrette; season with salt and pepper to taste, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
338
|
0
|
338
|
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
