Mediterranean Chicken Skillet

Mediterranean Chicken Skillet

Health Rating
Prep Cook Ready in Servings
10 min 15 min 25 min 4


2 cup Artichoke hearts, canned (quartered, drained)
1/4 cup Basil, fresh (roughly chopped)
1/4 tsp Black pepper (to taste)
1 cup Cherry Tomatoes (halved)
4 breast Chicken breast, boneless, skinless (sliced into 1/4 inch cutlets)
1 can (15oz) Chickpeas, canned, drained (drained, rinsed)
2 tbsp Extra virgin olive oil
5 clove(s) Garlic (minced)
1/3 cup sliced Green olives (pitted, roughly chopped)
1/4 tsp Kosher salt (to taste)
3/4 cup White wine
1 medium Zucchini (diced)


Season chicken with salt and pepper.

Add the olive oil to a large non-stick pan over medium-high heat. Once hot, add the chicken and cook for 5 minutes per side, until golden and brown. Remove to a plate.

Turn heat to medium and add zucchini and garlic and sauté for 3 minutes, until zucchini is just softened and the garlic is fragrant. Add tomatoes and stir while cooking until they just begin to break down, about 1 minute. Stir in wine and use the back of a wooden spoon to stir up any browned bits on the bottom of the pan. Bring the wine to a simmer and toss in the chickpeas, artichoke hearts and olives, and stir to combine.

Add the chicken back to the pan and nestle into the veggies. Simmer on medium-low for 8 minutes, then remove the chicken, turn heat to high and continue to cook until the pan is almost dry, about 5 minutes more. Sprinkle with fresh basil before serving.

Nutrition Facts

Per Portion

Calories 584
Calories from fat 139
Calories from saturated fat 21.3
Total Fat 15.5 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 8.0 g
Cholesterol 132 mg
Sodium 922 mg
Potassium 1291 mg
Total Carbohydrate 39 g
Dietary Fiber 11.6 g
Sugars 7.9 g
Protein 64 g

Dietary servings

Per Portion

Meat 2.6
Meat Alternative 0.6
Vegetables 3.2

Energy sources

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