I did a version of this that was cooked in the oven, this recipe is done stove top and is ready really quickly. And yes I know its another Greek style recipe but I feel its more a general Mediterranean dish.

In the picture i forgot to put the olives on… DOH!

Mediterranean Chicken In A Pan

Recipe PDF

11/2 tbsp Extra Virgin Olive Oil

750g/1 ½ lbs chicken breasts, cut into cubes

1 ½ tbsp Greek seasoning

1 tsp Salt

4 garlic cloves, minced or grated

80g/½ cup diced onion

1 yellow bell pepper cut into strips

150g/1 cup cherry tomatoes

240g/14 oz can artichoke hearts

½ lemon, juiced (about 2 tbsp)

½ lemon, sliced

35g/⅓ cups Olives

220g/8 oz sliced white button mushrooms

large handful washed spinach

1. Prep all of your vegetables by juicing and slicing the lemon, slicing the mushrooms, mincing the garlic, dice the onion, etc.
2. Heat the oil in a large deep skillet over medium high heat. Add in the chicken, sprinkle with salt and Greek seasoning.
3. Cook 5 – 7 minutes until golden and cooked through, transfer to a plate and set aside.
4. Add the onion and garlic to the pan and cook 1 minute until fragrant.
5. Add in the artichokes, mushrooms, olives, lemons, lemon juice, and tomatoes cook 4-5 minutes until mushrooms start to soften.
6. Add the chicken back to pan and toss to combine. Add in the spinach cooking one minute longer to slightly wilt.
7. Garnish with lemon slices, top with some basil and drizzle with olive oil just before serving.
8. Serve immediately or let it cool down and store in the fridge for up to 4 days.

Greek seasoning: Combine 1 tsp dried oregano, ½ tsp dried dill ½ tsp dried mint, ½ tsp dried basil, ¼ tsp dried coriander, ½ tsp onion powderand ¼ tsp garlic powder.

Total Carbs 14.5g

Fibre 7.6g

Net Carbs 6.9g