Greek Chicken Skillet
Hot Cooked Pasta
Wine Recommendation
Mark West Pinot Noir
Ingredients
- ½ lb boneless, skinless chicken thighs
- ¼ tsp pepper
- 1 tsp olive oil
- 1 cup canned diced tomatoes with basil, garlic, and oregano
- ¼ cup chopped kalamata olives
- ¼ cup thinly sliced red onion
- ½ tsp dried oregano
- 1 clove garlic, minced
- ¼ cup crumbled feta cheese
- 2 Tbsp chopped fresh basil
Instructions
- Preheat oven to 350°F. Sprinkle chicken with pepper. Cook chicken in hot oil in an ovenproof skillet over medium heat 4 minutes per side or until browned. Remove from skillet; set aside.
- Add tomatoes, olives, onion, oregano, and garlic to skillet; return chicken to skillet.
- Transfer skillet to oven. Bake 20 to 30 minutes or until chicken is done. Sprinkle with cheese and basil.
Side Dish Ingredients
- 4 oz whole-grain spaghetti (or use your favorite pasta)
- 1 tsp olive oil
Side Dish Instructions
- Cook pasta according to package directions; toss with oil.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
298
|
222
|
520
|
| Fat (g) | 16 | 4 | 20 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 26 | 7 | 33 |
| Carb (g) | 11 | 42 | 53 |
| Fiber (g) | 2 | 6 | 8 |
| Sodium (mg) | 864 | 10 | 874 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
