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Mediterranean Chicken Skillet

A colorful and nutritious one-pan meal combining chicken breast with fresh veggies and Mediterranean herbs, perfect for busy families.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast, diced Offers lean protein; can substitute with turkey breast.
  • 2 tablespoons olive oil Healthy fat; avocado oil can be used as a substitute.
  • 1 onion, chopped Adds sweetness; shallots can be used for a milder flavor.
  • 2 cloves garlic, minced Provides aromatic quality; can use garlic powder if fresh isn’t available.
  • 1 bell pepper, chopped Adds color; any color is fine or substitute with asparagus.
  • 1 zucchini, sliced Adds nutrients and texture; yellow squash can be a substitute.
  • 1 cup cherry tomatoes, halved Brings a burst of flavor; regular tomatoes can be chopped.
  • 1 teaspoon dried oregano Gives Mediterranean flavor; Italian seasoning can be used.
  • 1 teaspoon dried basil Complements aroma; fresh basil is a great alternative.
  • Salt and pepper to taste Essential for flavor; consider garlic salt for added seasoning.
  • Feta cheese for topping Adds tanginess; goat cheese can be substituted.
  • Fresh parsley for garnish Enhances freshness; can use basil or cilantro.

Method
 

Preparation
  1. Heat olive oil in a skillet over medium heat.
  2. Begin by warming the olive oil in a large skillet over medium heat until it glistens, about 2-3 minutes.
Cooking
  1. Add diced chicken and cook until browned.
  2. Place the diced chicken in the hot skillet, cooking until golden brown, approximately 5-7 minutes.
  3. Add chopped onion and garlic, sauté until translucent.
  4. Stir in the chopped onion and minced garlic. Cook until the onion softens and turns translucent, about 3-4 minutes.
  5. Stir in bell pepper, zucchini, and cherry tomatoes.
  6. Incorporate the chopped bell pepper, sliced zucchini, and halved cherry tomatoes, mixing well.
  7. Season with oregano, basil, salt, and pepper.
  8. Sprinkle the dried oregano, basil, salt, and pepper over the contents and stir to coat evenly.
  9. Cook until vegetables are tender and chicken is cooked through.
  10. Allow the mixture to cook, stirring occasionally until vegetables are tender and chicken is thoroughly cooked, around 7-10 minutes.
  11. Top with feta cheese and fresh parsley before serving.
  12. Remove the skillet from heat and sprinkle feta cheese over the top. Garnish with freshly chopped parsley.

Notes

Avoid overcrowding the skillet. Consider meal prep by doubling the recipe; leftovers can be stored for 3-4 days. This dish freezes for up to 3 months.