Saturday, September 17, 2011

Mediterranean Chicken/Turkey

I was given this recipe yesterday and made it today so I thought I would share. It was delicious and healthy! Yum!

Mediterranean Chicken (or Turkey, like I used)

You need ...
1.5-2 lbs chicken or turkey breasts
salt and pepper
2 tbsp olive oil
1 onion, chopped fine
4-5 garlic cloves, minced
3/4 cup chicken broth
1/2 cup pitted olives, well chopped
1.5 cups cherry tomatoes, halved
2 tbsp finely chopped oregano
2 tbsp finely chopped parsley

1. Pat chicken/turkey dry with paper towels and season with salt and pepper. Heat 1 tbsp olive oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 5 minutes per side. NOTE that it does NOT have to be fully cooked as you will finish this in a few minutes. Cut chicken into pieces so it will finish cooking better later. Set aside.

2. Add remaining oil and onion to skillet and cook over medium heat until onion is lightly browned, about five minutes. Stir in garlic and cook until fragrant (about 30 seconds). Add broth, olives, and browned chicken along with any accumulated juices, and bring to boil. Reduce heat and simmer, covered, until chicken is cooked through, or about 2 to 4 minutes.

3. Transfer chicken to serving platter. Add tomatoes to skillet and cook until just softened and warmed, about one minute. Off heat, stir in spices and season with salt and pepper. Spoon drained vegetable mixture over chicken and serve over brown rice.

I thought it was really good! And the added benefit of turkey, even over the already-good-for-you chicken, is that it has a lower sugar-content than chicken so it won't raise your insulin levels as much ... also, brown rice is a less-available carb than white rice, so your body uses more energy (burns more calories) to digest it! Double win!

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