Mediterranean Chicken Tomatoes Recipes

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LOW-CARB MEDITERRANEAN CHICKEN AND TOMATO BY KEVIN CURRY RECIPE BY TASTY



Low-Carb Mediterranean Chicken And Tomato By Kevin Curry Recipe by Tasty image

Kevin Curry of @fitmencook shows us how to make one of his favorite keto-friendly dishes. Sear off chicken thighs and then stir up a creamy sun-dried tomato sauce, all in the same pan! Feel free to customize this recipe to your own liking by swapping out the chicken thighs for chicken breasts or shrimp and using light coconut milk instead of heavy cream.

Provided by Chris Rosa

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 ½ lb boneless skinless chicken thighs
1 teaspoon sea salt, divided
½ teaspoon ground black pepper, divided
1 tablespoon olive oil
1 tablespoon garlic, minced
2 teaspoons dried thyme
1 teaspoon dried rosemary
½ cup chicken stock
⅓ cup sun-dried tomato, chopped
1 cup heavy cream
½ cup grated parmesan cheese
2 tablespoons fresh parsley, for garnish
steam cauliflower rice, for serving

Steps:

  • Preheat the oven to 350°F (180°C).
  • Season the chicken thighs on both sides with ½ teaspoon salt and ¼ teaspoon black pepper.
  • Heat a 10-inch cast iron skillet over high heat. Once the skillet is hot, add the olive oil and the chicken thighs. Cook for 3-4 minutes, or until the edges are seared. Remove the chicken from the skillet and transfer to a clean plate.
  • Reduce the heat to medium-low. Add the garlic thyme, and rosemary to the pan and sauté for 2-3 minutes, until fragrant.
  • Pour in the chicken stock, then add the sun-dried tomatoes and heavy cream. Season with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Bring to a simmer and cook for 1-2 minutes, to let the flavors meld, then add the Parmesan cheese and stir until melted.
  • Return the chicken thighs to the skillet, nestling into the sauce. Drizzle some of the sauce over the chicken.
  • Transfer the skillet to the oven and bake for 15 minutes until the chicken is cooked through.
  • Remove from the oven and let sit for 5 minutes, until cooled slightly and the sauce thickens.
  • Garnish with the parsley, then serve the chicken over cauliflower rice with more sauce spooned on top.
  • Enjoy!

Nutrition Facts : Calories 610 calories, Carbohydrate 18 grams, Fat 48 grams, Fiber 2 grams, Protein 35 grams, Sugar 8 grams

MEDITERRANEAN CHICKEN



Mediterranean Chicken image

Roasting a simplechicken breast with capers, olives, andgrape tomatoes transforms it into a Mediterranean dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 7

1 pint grape tomatoes
16 Kalamata olives, pitted and halved
3 tablespoons drained capers, rinsed
3 tablespoons olive oil
4 (about 6 ounces each) boneless chicken breast halves, with skin
Coarse salt
Freshly ground pepper

Steps:

  • Preheat oven to 475 degrees. Toss tomatoes, olives, capers, and 2 tablespoons oil together in a medium bowl. Set aside.
  • Rinse chicken, and pat dry. Season both sides with salt and pepper. Heat a large ovenproof skillet over high heat until hot. Add remaining tablespoon oil; heat until hot but not smoking. Place chicken in skillet, skin sides down; cook until deep golden brown, about 4 minutes. Turn chicken over. Add tomato mixture to skillet.
  • Transfer skillet to oven. Roast until chicken is cooked through and tomatoes have softened, about 18 minutes.

MEDITERRANEAN CHICKEN WITH TOMATOES, KALAMATA AND MUSHROOMS



Mediterranean Chicken With Tomatoes, Kalamata and Mushrooms image

This also may be made using skin on chicken pieces also such as legs and/or thighs, for the best flavor try to use a mixture of red and yellow teardrop tomatoes, this is not for anyone with a plain palette.

Provided by Kittencalrecipezazz

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

8 boneless chicken breasts
salt and black pepper
olive oil
1 1/2 lbs small white button mushrooms, sliced
1 small onion, chopped (can use about 2 tablespoons shallots instead of onions)
2 tablespoons minced fresh garlic (or to taste)
1 -2 teaspoon dried chili pepper flakes (optional)
1 1/2 cups chicken broth
3/4 pitted kalamata olive (or to taste)
3 large plum tomatoes, diced
2 tablespoons capers
3 tablespoons butter
2 cups small grape tomatoes (also known as teardrop)
1/4 cup chopped fresh parsley

Steps:

  • Heat oil in a skillet over medium-high heat.
  • Season the chicken with salt and pepper, then brown on both sides (about 3-4 minutes on each side) remove to a large platter, cover with foil to keep warm (I put my plate in a 200 degree oven to stay warm).
  • To the same skillet, add in the mushrooms and saute until all of the liquid is absorbed (about 6-7 minutes).
  • Add in onions, garlic and dried chili flakes (if using) to the mushrooms and saute for about 3-4 minutes.
  • Add in the chicken broth; simmer for about 6 minutes or until most of the liquid is absorbed.
  • Add in the Kalamata olives, plum tomatoes and capers, season with salt and pepper; bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is reduced by half.
  • Add in butter and stir until melted.
  • Mix in the small teardrop tomatoes; simmer for about 5 minutes (you can simmer a bit longer).
  • Season again with salt and pepper.
  • Spoon the mixture over the chicken.
  • Sprinkle with fresh chopped parsley.

Nutrition Facts : Calories 666, Fat 37, SaturatedFat 13.5, Cholesterol 208.5, Sodium 690.4, Carbohydrate 14.2, Fiber 3.8, Sugar 7.7, Protein 69.4

MEDITERRANEAN CHICKEN



Mediterranean Chicken image

Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association. Preparation time: 20 minutes.

Provided by Robyn Webb

Categories     World Cuisine Recipes     European     Italian

Yield 6

Number Of Ingredients 12

2 teaspoons olive oil
2 tablespoons white wine
6 skinless, boneless chicken breast halves
3 cloves garlic, minced
½ cup diced onion
3 cups tomatoes, chopped
½ cup white wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil
½ cup kalamata olives
¼ cup chopped fresh parsley
salt and pepper to taste

Steps:

  • Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
  • Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
  • Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 221.8 calories, Carbohydrate 7.2 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 1.6 g, Protein 28.6 g, SaturatedFat 1 g, Sodium 268.1 mg, Sugar 3.2 g

MEDITERRANEAN CHICKEN & TOMATOES



Mediterranean Chicken & Tomatoes image

Ingredients like tomatoes, olives, feta cheese and oregano bring the sunny flavors of the Mediterranean to everyday chicken.

Provided by McCormick

Categories     Entrees,

Yield 4

Number Of Ingredients 9

1 tsp McCormick® Garlic, Minced
1 tsp McCormick® Perfect Pinch® Italian Seasoning
1 tsp McCormick® Oregano Leaves
1/2 tsp salt
1 pound boneless skinless chicken breasts
1 pint cherry tomatoes
1 can (2 1/2 oz) sliced black olives drained
2 tbsps olive oil
1/4 cup crumbled feta cheese

Steps:

  • Preheat oven to 450°F. Mix all of the spices and salt in small bowl. Toss chicken, tomatoes, olives and oil in large bowl. Add seasoning mixture; toss to coat well.
  • Arrange chicken, tomatoes and olives in single layer on foil-lined large shallow baking pan.
  • Roast 20 minutes or until chicken is cooked through. Sprinkle with feta cheese before serving.

Nutrition Facts : Calories 262 Calories

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