Description
Tender chicken breast basted in garlic and herbs, paired with wilted spinach, briny olives, and tangy feta in a one-skillet dish. A quick, flavorful meal inspired by Mediterranean cuisine.
Ingredients
4 boneless, skinless chicken breasts
1 onion, sliced
4 garlic cloves, minced
1 can (14 oz) tomato passata
1 cup chopped spinach
1/2 cup Kalamata olives
2 tbsp olive oil
1/4 cup crumbled feta cheese
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 tbsp capers
1 tbsp lemon juice
Instructions
Heat olive oil in a skillet over medium heat
Season chicken breasts with salt, pepper, and half the oregano
Sear chicken 2-3 minutes per side until browned
Add garlic and onion, sauté 3 minutes
Toss in spinach until wilted
Stir in tomato passata, olives, capers, remaining oregano, and lemon juice
Reduce heat to simmer 10 minutes until chicken reaches 165°F
Sprinkle with feta cheese to melt slightly
Garnish with fresh basil before serving
Notes
Capers and olives add briny complexity; substitute with capers in brine or roasted red peppers
Feta can be omitted or replaced with crumbled halal-certified soft cheese
Serve with lemon wedges for extra brightness
Leftovers store well in an airtight container for 3 days
Nutrition
- Serving Size: 1 serving (1 chicken breast + 1/4 of skillet ingredients)
- Calories: 380
- Sugar: 5g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg