When I thought of this recipe I was in the mood for chicken with a Mediterranean flavor and it was delicious. If you like the flavors of lemon, garlic, olives, white wine, herbs and more I hope you’ll like this recipe and give it a try. Serving it with couscous really finishes this dish off.
1 large or 2 small Zucchinis cut in half and then sliced
½ Red Onion, Sliced and then slices cut in half
3-4 Garlic Cloves
Salt and Pepper
1 small Lemon, juiced and zested
½ – ¾ cup Kalamata Olives
½ cup Artichoke Hearts, chopped
¼ cup White Wine
¼ – 1/3 cup Chicken Broth
½ Tbsp Oregano
1 tsp Coriander
Parsley, chopped for garnish.
Prep the chicken and vegetables.
Pat chicken dry. Cut a slit or two in the chicken pieces. Place a slice of garlic or two in the slits. Generously salt and pepper the chicken. In a shallow dish or large zip lock bag combine the lemon juice and zest, oregano, rosemary, coriander, smoked paprika and olive oil. Marinate for at least 30 minutes.
Slice the tomatoes in half, slice up the onion and rough chop the zucchini.
In a large sauté pan, on medium high heat, sear and brown the chicken on both sides, about 3 minutes each side.
In the same pan, add the white wine, chicken broth, lemon juice and zest, herbs and cook for about 3-5 minutes or more, until some of the alcohol evaporates and the chicken has cooked through. Add in the tomatoes, onions and kalamata olives, artichoke hearts and feta cheese and cook until the tomatoes are almost ready to burst and the feta is soft.
Serve the chicken and some of the vegetables over couscous and garnish with parsley.
Enjoy … gathering around the table with family and friends.
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