Mediterranean Chicken and Tomatoes

Nutrition Facts

Serving Size: 4 oz chicken plus 1/2 cup vegetables
    • Calories:265
    • Fat:12g
    • Saturated Fat:2g
    • Cholesterol:65mg
    • Sodium:198mg
    • Carbohydrates:7g
    • Fiber:1g
    • Protein:26g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Mediterranean Chicken and Tomatoes

Heart Healthy Recipe Diabetes Recipe
This easy chicken dinner is a Mediterranean favorite. Use your favorite fresh herbs to liven up the Mediterranean flavors.


    • 3 Tbsp olive oil
    • 3 Tbsp fresh lemon juice
    • 2 garlic cloves minced
    • 1 tsp chopped fresh thyme
    • 1 Tbsp chopped fresh basil plus additional for garnish
    • Black pepper to taste
    • 2 boneless, skinless chicken breasts (8 oz each) halved
    • 1/8 tsp salt
    • 2 Tbsp all-purpose flour
    • 1/4 cup dry white wine
    • 1 pt cherry tomatoe
    • 2 Tbsp chopped Kalamata olives


    • In a small bowl, combine 1 tablespoon of the oil, the lemon juice, garlic, thyme, basil and pepper to taste. Place the chicken in a large resealable plastic bag and add the marinade. Seal bag, pressing out any air. Chill for 30 minutes or up to 2 hours.
    • Remove chicken from marinade and pat dry with paper towels (discard marinade). With a meat tenderizer, pound chicken between 2 pieces of plastic wrap until about 1/4 inch thick.
    • Season the pounded chicken with the salt and black pepper to taste. Dredge the chicken lightly in the flour, shaking off the excess.
    • In a heavy skillet, heat the remaining 2 tablespoons oil over high heat. Sear the chicken for 1 1/2 minutes, or until the bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes, or until no longer pink and the juices run clear. Remove the chicken from the skillet.
    • Reduce heat to medium high. Add the wine to the skillet and stir to deglaze. Add the cherry tomatoes and cook, stirring, until they shrivel and burst. Add the olives and black pepper to taste and continue to cook, tossing the tomatoes in the pan and stirring often, for 5 minutes, or until the olives are warmed through. Serve the chicken topped with the tomato mixture and garnished with fresh basil.
Yield: 4 Servings

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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