Mediterranean Chicken Saute
with sauteed spinach
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.
- Thyme - 1 tsp + 1 tsp, remove leaves from stems
- Bragg's / Coconut aminos - 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
- Garlic - 2 cloves
- Spinach - 1 bunch
- Cooking oil - 1 Tbsp
- Lemons - 1/2, juice of
- Make chicken marinade - Separate thyme leaves from stems by running thumb and index finger down the stem. Mix together aminos, red wine vinegar, first part of thyme, Dijon mustard, and first part of cooking oil. (Can be done up to 5 days ahead)
- 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)
- Onions / Red Peppers / Olives / Parsley - Prep as directed. (Can be done up to 3 days ahead)
- Garlic - Mince. (Can be done up to 3 days ahead)
- Spinach - Rinse thoroughly and dry.
- 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.
- 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.
- Add diced tomatoes (not drained), red peppers, white wine, and second part of thyme. Simmer for ~10 minutes.
- Add olives and parsley. Return chicken to pan. Lower heat and cover and simmer until chicken is cooked through, 3 to 5 minutes.
- While chicken is finishing, heat a skillet or frying pan over medium-high heat for sauteed spinach. Add cooking oil and then spinach to heated oil with a sprinkle of salt. As soon as spinach starts to wilt, toss in garlic. Once softened, finish with lemon juice and remove from heat.
- Finish chicken saute with lemon juice and season to taste with salt and pepper. Enjoy with sauteed spinach.
Add 0.5 teaspoon chilli flakes Add artichoke, olives and capsicum roasted strips Add spinach at end Use chicken thigh Add parsley to couscous Add salt and pepper while sauce simmers0 Helpful
It probably would have been better had my husband not misread the recipe and put a 1/4 cup of lemon in it. :/ That being said, I would definitely make it again...correctly! The chicken was perfect!0 Helpful
Very easy to throw together especially if you marinate the chicken the night before. We used a boxed couscous that was rosemary and olive oil flavored and it went really well with this dish.0 Helpful
This didn't sound like my cup of tea, but I'm really glad I made it anyway, because it was delicious!0 Helpful
Really good. Wish I could have had it with the couscous but, alas, the carb count is simply too high.0 Helpful
I did't love this.0 Helpful