Mediterranean Chicken Skillet (Print)
One-pan chicken dish with bell peppers, zucchini, cherry tomatoes and Kalamata olives seasoned with Mediterranean herbs.
# Ingredients:
→ Proteins
01 -
1 pound boneless, skinless chicken thighs or breasts
→ Produce
02 -
1 medium onion, chopped
03 -
3 cloves garlic, minced
04 -
1 bell pepper, cut into strips
05 -
1 zucchini, sliced
06 -
1 cup cherry tomatoes, halved
07 -
Fresh parsley, for garnish
08 -
Lemon wedges, for serving
→ Pantry Items
09 -
2 tablespoons olive oil
10 -
1/2 cup Kalamata olives, pitted and halved
11 -
1 teaspoon dried oregano
12 -
1 teaspoon dried basil
13 -
Salt and pepper to taste
# Directions:
01 -
Heat the olive oil in a large skillet over medium heat.
02 -
Season the chicken with salt, pepper, oregano, and basil. Add to the skillet and cook for 5-7 minutes per side until browned and cooked through. Remove and set aside.
03 -
In the same skillet, add chopped onion and garlic. Sauté for 2-3 minutes until fragrant and the onion becomes translucent.
04 -
Stir in the bell pepper and zucchini. Cook for 5 minutes until they begin to soften.
05 -
Add the cherry tomatoes and Kalamata olives to the skillet. Stir everything together and cook for another 3-4 minutes.
06 -
Return the chicken to the pan, allowing it to warm through with the vegetables for 2-3 minutes.
07 -
Check the seasoning and adjust salt and pepper to taste.
08 -
Remove from heat, garnish with fresh parsley, and serve with lemon wedges.
# Notes:
01 -
For best results, allow chicken to rest at room temperature for 15 minutes before cooking.