One-pan Paleo Mediterranean Chicken

Ingredients

• 2 tablespoons olive oil, divided
• ½ yellow onion, diced
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 3 Roma tomatoes, diced
• ½ cup sun-dried tomatoes, chopped
• 8 ounces bottled artichoke hearts, drained 6
• 6 Kalamata olives, chopped
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried parsley
• 1 teaspoon oregano
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 pound pre-cooked chicken
• 2 cups spinach
• 2 tablespoons fresh basil

Directions

1. Heat 1 tablespoon oil in a large skillet over medium heat.
2. Sauté the onion until translucent.
3. Add the garlic, then sauté for another minute.
4. Add the mushrooms, then cook until golden brown—about 7 minutes.
5. Add the Roma and sundried tomatoes, artichokes hearts, and olives in the pan.
6. Toss with remaining 1 tablespoon of olive oil and balsamic vinegar.
7. Sprinkle with parsley, oregano, salt, and pepper.
8. Stir in the chicken and spinach, then cook until chicken is warm throughout.
9. Serve warm, topped with basil.  

 

NUTRITIONAL INFO	PER SERVING
Calories	240 (80 from fat)
Total fat	9g
Saturated fat	1.5g
Cholesterol	65mg
Sodium	530mg
Carbohydrate	14g (3g dietary fiber, 5g sugar)
Protein	25g

 
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