Mediterranean Chicken
 Stir fry Mediterranean chicken with roasted red peppers, artichokes and sun dried tomatoes.
 Serves 4
 15 minutes preparation
 45 minutes cooking
 1 hour
672 calories, 25g fat, 67g carb, 44g protein, 512mg sodium
4.3 (2) user ratings
  • 1 ¼ lbs chicken breasts, (organic)
  • ⅓ cup white flour
  • 2 tbsp olive oil
  • 3 tbsp olive oil
  • ½ cup onion, diced
  • ⅓ cup sun-dried tomatoes
  • 8 oz roasted red peppers, drained and chopped (12oz jar)
  • 8 oz marinated artichoke hearts, drained and chopped (15oz jar)
  • 1 medium can diced tomatoes, (15oz)
  • 3 cloves garlic, pressed
  • 2 tbsp Italian seasoning
  • 2 tbsp fresh basil, chopped (optional)
  • 4 cups pasta, cooked (55 grams dry per serving)

In a wok or large sauce pan, sauté onion in olive oil over low heat until translucent. Using mortar and pestle grind dried herbs, add along with garlic and sun dried tomatoes to sauce pan. Add canned products, stir to mix and cook covered over low heat for 20-30 minutes, stirring as needed to prevent sticking. Add oil to large non-stick skillet and preheat over medium heat. Cut chicken into pieces, trimming fat as required, coat with flour in plastic bag. Place chicken into skillet and turn up heat to medium-high. Cook chicken until almost done, flipping once and breaking up bunches to ensure even cooking. Add chicken to sauce mixture, stir to coat evenly, turn off heat, leave covered for a few minutes. Serve over pasta with fresh grated Parmesan cheese.


When using sun dried tomatoes in oil, add them with the onion and skip the olive oil. Fresh chopped basil makes a nice addition when adding the chicken to the sauce.

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