Skillet Mediterranean Chicken
Sautéed Lemon-Garlic Kale
Ingredients
- ¾ lb chicken cutlets (about 2)
- 2 tsp olive oil
- 1 tsp minced garlic
- 1 cup grape tomatoes
- ⅓ cup dry white wine (or use gluten-free chicken broth)
- 3 Tbsp pitted kalamata olives
- 3 Tbsp crumbled feta cheese
- 1 tsp chopped fresh oregano
Instructions
- Sprinkle chicken lightly with salt and pepper. Cook in hot oil in a skillet over medium-high heat 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 clove garlic, minced
- 1 tsp olive oil
- ½ (5-oz) pkg baby kale
- 2 tsp fresh lemon juice
Side Dish Instructions
- Sauté garlic in hot oil in a skillet over medium heat 30 seconds.
- Add kale and lemon juice. Sauté 2 minutes or until kale is wilted. Season with salt and pepper to taste.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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