Mediterranean Chickenvegetableshummus Recipes

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20-MINUTE SKILLET MUSHROOM CHICKEN



20-Minute Skillet Mushroom Chicken image

Easy one-pan chicken dinner ready in 20 minutes! No dry or boring chicken breasts here -- with some seasonings and a light, silky dairy-free mushroom sauce, you'll have succulent chicken every time! For even cooking, slice boneless skinless chicken breasts into cutlets, and use a meat thermometer so you don't overcook them. Because this recipe has no heavy cream, you can freeze leftovers for later! This makes mushroom chicken great for meal-prep.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 13

1 1/2 lb (700g) boneless skinless chicken breasts
Kosher salt and black pepper
1 teaspoon oregano
1 teaspoon paprika
1 teaspoon coriander
2 tablespoons extra virgin olive oil
1 tablespoon ghee or unsalted butter
12 ounce fresh large mushrooms, (sliced)
1/2 cup chicken broth
3 green onions, (chopped)
2 garlic cloves, (minced)
kosher salt and black pepper
Parsley for garnish

Steps:

  • Heat oven to 200 degrees F. You will use it to keep the chicken warm.
  • Cut chicken breasts in halves the horizontal way to make thinner chicken cutlets. Pat dry and season with salt and pepper. Combine oregano, paprika, and coriander in a small bowl. Season the chicken with the spice mixture on both sides.
  • In a large skillet heat 2 tbsp extra virgin olive oil until shimmering but not smoking. Add the chicken cutlets and cook for 3 to 4 minutes on one side, then turn over and cook for another 3 minutes or so. To check for doneness, cut into a piece with a thin-bladed knife and take a peek. Transfer the chicken to an ovenproof platter and put it in the oven.
  • In the same skillet, now add a tiny bit more extra virgin olive oil. Add ghee and melt. Sautee the mushrooms for 5 minutes. Add broth, green onions, garlic, salt and pepper. Bring to a boil.
  • Add the chicken back to the pan, spoon some of the sauce on top. Serve immediately.

Nutrition Facts : Calories 253.6 kcal, Sugar 1.5 g, Sodium 483.6 mg, Fat 12.3 g, SaturatedFat 3.4 g, TransFat 0.1 g, Carbohydrate 4.5 g, Fiber 0.9 g, Protein 31.1 g, Cholesterol 95.2 mg, UnsaturatedFat 7.3 g, ServingSize 1 serving

MEDITERRANEAN CHICKEN/VEGETABLES/HUMMUS



MEDITERRANEAN CHICKEN/VEGETABLES/HUMMUS image

Categories     Chicken     Quick & Easy     Healthy

Yield 4 people

Number Of Ingredients 15

1 bunch asparagus, trim bottoms
1 green bell pepper, cored and seeded, cut into about 6 wedges
1 red bell pepper, cored and seeded, cut into about 6 wedges
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Vegetables option:
Mix & match above with cauliflower, carrots, Brussels Sprouts
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Kosher salt
Fresh ground black pepper
6 tablespoons EVO, divided
1/2 teaspoon cumin
1/4 teaspoon dreid oregano
1 1/2 pound boneless, skinless chicken breasts, cut into 2 inch pieces
10 ounce (or larger) tub prepared hummus
4 to 8 rounds of flatbread or individuela-size pita bread pockets

Steps:

  • Preheat broiler Baking sheet; line with foil, spray with cooking spray Large bowl; combine vegetables, drizzle with 2 tablespoons EVO, toss to coat evenly. Transfer to one half of the baking sheet. Season with salt & pepper. Set aside Large bowl; stir together remaining oil, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, cumin & oregano. Add chicken, toss to coat well. Arrange chicken in single layer on the other half of the baking sheet. Place baking sheet about 6 inches from the broiler. Cook until done, about 8 minutes. Arrange on large round serving plate with hummus in a small bowl in the middle, with the chicken, vegetables & flatbread all around. Serve immediately

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