Enjoy a fancy dinner date night at home with this super easy, yet exquisite dish that’s certain to WOW your hubby, and perhaps the kiddos too (if you opt to make it a family affair).
One skillet meals are such a great way to put a healthy & delicious dinner on the table in virtually no time – and with minimal clean-up – making them the perfect option for easy weeknight suppers.
The great thing about this particular one-dish recipe is that it tastes even better the next day – so why not double or triple it! Simply dice-up the extra chicken & veggies and either roll them up in a tortilla for a delicious lunch wrap, or toss them together with some pasta to create a quick-n-easy Mediterranean Chicken Pasta dinner later in the week!
P.S. Getting a great meal on the table quickly and effortlessly is a snap when you commit to some good ol’ fashioned planning and organization in the form of “Mise en Place” – the secret to increasing efficiency and success in the kitchen!
If you're planning to serve this as a family meal, remember to double the recipe to serve a family of four.
Ingredients
- 1 large boneless, skinless organic chicken breast (cut in half as directed below)
- 3 tbsp olive oil, divided
- 1 14-oz can of artichoke hearts (drained, cut into halves & patted dry)
- 1 small red onion, cut into wedges
- 1/4 cup sundried tomatoes in oil (drained and thinly sliced)
- 3-4 cloves garlic (thinly sliced)
- 1 tsp dried oregano
- 1/2 cup chicken stock (homemade is best!)
- 1/4 cup fresh organic basil (cut in strips)
- 1/4 cup pitted kalamata olives
- 1/4 cup crumbled feta cheese
Instructions
- Carefully cut the chicken breast in half horizontally to create two thin breasts. Season both sides with a dash of sea salt and freshly ground black pepper. Preheat large skillet over medium-high heat. Once skillet is hot, add 2 tablespoons of olive oil and chicken breasts. Cook chicken about 3-4 minutes before turning, until bottom is lightly golden brown. Then, turn chicken and cook on the other side until golden (about 2 minutes). Transfer to a plate and cover.
- Add the remaining 1 tablespoon of olive oil to the skillet, along with the artichoke hearts and red onion. Cook about 1-2 minutes until golden brown. Then, continue cooking another 2-3 minutes, stirring occasionally, until onion begins to soften. Add the sundried tomatoes, sliced garlic and oregano, along with a dash of sea salt and freshly ground pepper. Continue to sauté about 1-2 minutes until garlic softens.
- Next. add the chicken stock, basil and olives. Return chicken breasts to the mixture, cover and allow to simmer about about 3 minutes until chicken is cooked through. Divide chicken and veggies onto two plates and top with a sprinkling of feta cheese. Serve with a mesclun salad, crusty bread with butter and a glass of sparkling water. Enjoy!
Notes
Recipe Note: This dish tastes even better the next day – so why not double or triple it to make even more great meals FAST! Simply dice-up the extra chicken & veggies and either roll them up in a GF tortilla for a delicious lunch wrap, or toss them together with some gluten-free pasta (or zoodles) to create a quick-n-easy Mediterranean Chicken Pasta dinner!
When our kiddos were little, my hubby and I would often have Date Night Dinners (or simply enjoy a date night dessert) at home, after we put the boys to bed. These simple, yet special at-home date nights were such a blessed time for us to reconnect without the expense of going out to eat and hiring a sitter.
Do you do at-home date nights? If so, what are your favorite at-home date night ideas?
” for Christmas, which helped me to put the pieces together. I soon realized that a real food journey is about putting one foot in front of the other and going in the direction of “better.” It’s not about doing it all at once – it’s about doing something – starting with one healthy eating goal and then continuing to make slow, steady forward progress.
