Greek Chicken Breasts
with carrot sticks / baba ganoush

Name: Greek Chicken Breasts
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 cup Sun-dried tomatoes in oil, drained and chopped; 2 oz Olives, any type, sliced (look for pre-sliced); 1 1/2 cups Artichokes, canned, drained and rinsed; chopped; 4 cloves Garlic, chopped; 1 lb Chicken breasts, boneless and skinless, sliced in half; 5 oz Spinach, frozen (look for pre-chopped spinach in the freezer section); 1 Tbsp + 1 Tbsp Oil, cooking; 2 tsp Lemon juice; 8 oz Carrots, cut into sticks for dipping; 1 cup Baba ganoush

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

This meal uses a quick saute of colorful mediterranean ingredients to top seared chicken breasts. Enjoy carrot sticks and baba ganoush (roasted eggplant dip) to round out this Greek-inspired meal.

Ingredients

Metric

Servings:

Greek Chicken Breasts:

Sun-dried tomatoes in oil - 1/2 cup , drained and chopped
Olives, any type - 2 oz , sliced (look for pre-sliced)
Artichokes, canned - 1 1/2 cups , drained and rinsed; chopped
Garlic - 4 cloves , chopped
Chicken breasts, boneless and skinless - 1 lb , sliced in half
Spinach, frozen - 5 oz (look for pre-chopped spinach in the freezer section)
Oil, cooking - 1 Tbsp + 1 Tbsp
Lemon juice - 2 tsp

Carrot Sticks with Baba Ganoush:

Carrots - 8 oz , cut into sticks for dipping
Baba ganoush - 1 cup

Prep

Carrots / Sun-dried tomatoes / Olives / Artichokes / Garlic - Prep as directed. Store carrot sticks in one container (soaking them in water in the fridge will help them to stay crisp). Combine sun-dried tomatoes, olives and artichokes in a second container. Store garlic in a third container. (Can be done up to 5 days ahead)
Chicken - Slice chicken breasts in half to thin. Tenderize with a fork and season with some salt and pepper. (Can be done 1 day ahead)

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Make

Defrost spinach in the microwave and drain off excess water (squeeze or press the spinach to release as much moisture as possible).
Heat a nonstick pan over medium-high heat. Add first part of oil and then chicken. Sear chicken on both sides until cooked through, 7 to 8 minutes total. Set chicken aside and return pan to heat.
Add second part of oil and then spinach to heated oil. Saute until heated through, 2 to 3 minutes.
Add sun-dried tomatoes, olives, artichokes and garlic and continue cooking until garlic is fragrant and everything is heated through. Stir in lemon juice and season with some salt.
Spoon spinach mixture over chicken. Enjoy with carrots and baba ganoush (for dipping) on the side.

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