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Mediterranean Chicken Saute
with quinoa

Active: 35 min Total: 50 min
You'll feel like you're serving up a sophisticated restaurant dish when making this saute with the fresh herbs and the splash of wine!
Smarts: If you have more time, caramelize the onions longer for an even sweeter, more concentrated flavor.


Mediterranean Chicken Saute:
  • Thyme - 1 tsp + 1 tsp , remove leaves from stems
  • Tamari - 1 Tbsp
  • Red wine vinegar - 1 Tbsp
  • Dijon mustard - 1 tsp
  • Cooking oil - 2 Tbsp + 2 Tbsp
  • Chicken breasts, boneless & skinless - 2 , halved
  • Onions - 1/2 , sliced
  • Bell peppers, red - 2 , sliced thinly
  • Olives, pitted (green or black) - 1/4 cup , sliced
  • Parsley - 1/4 bunch , chopped
  • Diced tomatoes (14 oz / 397 g can) - 1 can
  • White wine - 1/2 cup
  • Lemons - 1/2 , juice of
  • Quinoa (uncooked) - 2/3 cup


  1. Make chicken marinade - Separate thyme leaves from stems by running thumb and index finger down the stem. Mix together Tamari, red wine vinegar, first part of thyme, Dijon mustard, and first part of cooking oil. (Can be done up to 5 days ahead)
  2. Chicken - Halve chicken breasts, cover in marinade, and tenderize with a fork. Marinate for 30 minutes and up to 1 day. (Can be done up to 1 day ahead)
  3. Onions / Red Peppers / Olives / Parsley - Prep as directed. (Can be done up to 3 days ahead)
  4. Quinoa - Double if making Wednesday's dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

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  1. Heat a saute pan over medium-high heat. Add chicken breasts to heated pan. Sear for ~3 minutes on each side and then remove from pan.
  2. Return pan to heat and add second part of cooking oil. Add onions with a dash of salt and saute for ~3 minutes, until softened.
  3. Add diced tomatoes (not drained), red peppers, white wine, and second part of thyme. Simmer for ~10 minutes.
  4. Add olives and parsley. Return chicken to pan. Lower heat and cover and simmer until chicken is cooked through, 3 to 5 minutes.
  5. Finish chicken saute with lemon juice and season to taste with salt and pepper. Enjoy with quinoa (remember to reserve half if you doubled for Wednesday).



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