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mediterranean chicken

keepitinthekitchen avatar
Recipe by
Darci Juris
@keepitinthekitchen
Scottsdale, AZ

I love to have a healthy meal that I can just grab out of the fridge and eat right away. This meal is full of flavor, paleo-friendly, easy, healthy, and travels well to work as well. I eat it cold most of the time, but can easily be heated and served warm as well. If you wanna get crazy, stuff inside a pita with some hummus for a tasty sandwich. You can also eliminate the feta to make it a dairy-free meal.

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Roast

Ingredients For mediterranean chicken

  • 2-3
    boneless, skinless chicken breasts (to avoid cooking, just buy a whole chicken already roasted from the supermarket)
  • 1/2 c
    marinated roasted red bell peppers, roughly chopped
  • 1/2 c
    marinated artichoke hearts, roughly chopped
  • 1/2 c
    kalamata olives, pitted
  • 1/4 c
    marinated sun dried tomatoes, chopped
  • 1/4 c
    red onion, thinly sliced
  • 1/4 c
    crumbled feta cheese

How To Make mediterranean chicken

  • 1
    Fill a large pot with water, enough to cover the chicken breasts. Boil the chicken until cooked through (approximately 15 minutes).
  • 2
    Once done, remove from pot, let cool slightly, then shred the chicken with 2 forks, or with your hands. Transfer to a large bowl.
  • 3
    Add peppers, artichoke hearts (with marinade), sun-dried tomatoes (with a little marinade), olives, onion and feta to chicken.
  • 4
    Add salt and pepper to taste. Toss well to combine.
  • 5
    Serve! Garnish with a little extra feta, if you choose. This dish is tasty served warm or cold. Enjoy!
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