Mediterranean Chicken

Mediterranean Chicken

This one pan, gluten free, paleo chicken dish can be whipped up in no time and has a great blend of healthy fats, warm spices and savory flavors. You can add prepped cauliflower rice to keep it paleo and gluten free while adding some new textures to this dish!

Prep time: 5-10 minutes, Cook time: 40 minutes

Ingredients

• 1/2 – red onion – sliced
• 3 – cloves of garlic – chopped
• 8 oz – mushrooms – sliced
• 8 oz – artichoke hearts without liquid
• 1/2 cup – sun dried tomatoes – chopped
• 1/3 cup – black olives – sliced
• 3 cups – spinach
• 3 tbsp – olive oil
• 1 tbsp – balsamic vinegar
• 2 tbsp – parsley – fresh or dried
• 2 tbsp – oregano or italian spice blend
• 1tsp – cumin
• 1/2 cup – fresh basil – chopped
• Salt and pepper – to taste
• 1 chicken thigh per person – (4-6) (cook in a pan with salt, pepper and oil until cooked through or bake at 350 for about 25-35 minutes)

Instructions

1. Add some of the olive oil into a skillet and heat, adding the onions then garlic for 4 minutes over medium
2. Add the mushrooms in to the pan and cook until the mushrooms garlic and onions are browned (about 7 minutes) add salt and pepper
3. Add a little more of the olive oil and balsamic followed by the tomatoes, sun dried tomatoes olives and artichoke hearts then top with the dry spices
4. After 3 or so minutes add the already cooked chicken, half the basil and spinach. Taste test and see what spices it needs more of.
5. Optional – Chop cauliflower florets off stem, chop them up and throw into the blender until rice like consistency is reached. Heat 1 tbsp oil in a pan, toss the cauliflower rice in afterward then season with salt, pepper, curry and cumin. It should only need 2-5 minutes to heat. Any longer and it turns to mush.

Recipe credit: Chloe from thefreedomdigest.com