Chicken with Tomatoes, Artichokes, and Olives
Greek Chopped Salad with Feta Dressing
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 2 Tbsp olive oil, divided
- 1 pint grape tomatoes
- 2 cloves garlic, minced
- 2 (14-oz) cans quartered artichoke hearts, drained
- ½ cup pitted halved kalamata olives
- ¼ cup water
- 2 Tbsp balsamic vinegar
- 3 Tbsp chopped fresh parsley
Instructions
- Pound chicken in a large zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Cook chicken in 1 Tbsp hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done. Remove from skillet; keep warm.
- Sauté tomatoes and garlic in 1 Tbsp hot oil in same skillet 4 minutes or until tomatoes begin to burst. Add artichokes, olives, water, and vinegar. Cook 2 minutes or until liquid is thickened.
- Spoon mixture over chicken, sprinkle with parsley.
Side Dish Ingredients
- ¼ cup olive oil
- 3 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- ¼ tsp dried oregano
- ½ cup crumbled feta cheese, divided
- 6 cups torn romaine lettuce
- ½ cup chopped green onions
Side Dish Instructions
- Whisk together first 4 ingredients and 2 Tbsp cheese in a large bowl until well blended.
- Add lettuce and onions; toss. Sprinkle with 6 Tbsp cheese.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
