Mediterranean Chicken

A flavorful olive and tomato mixture makes a nice side dish to the chicken in this delicious dinner recipe.

Mediterranean Chicken
Servings: 4


  • 1 1/2 pounds chicken pieces (breast halves, thighs, and/or drumsticks), skinned
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 14 1/2 ounce can petite diced tomatoes in juice, divided
  • 1/2 cup pitted ripe olives, chopped
  • 1/4 cup chopped onion
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon oregano
  • 2 teaspoons finely shredded lemon peel
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1 cup red and green pepper strips

Make It

1. Sprinkle chicken with salt and pepper. Lightly coat a large skillet with nonstick cooking spray. Heat skillet over medium heat. Add chicken; cook about 10 minutes or until lightly browned, turning to brown evenly.

2. Add 1/2 cup tomato, the olives, onion, parsley, oregano, lemon peel, and garlic, to chicken. Cook 1 minute. Add the broth and bring to a boil; reduce heat. Simmer covered, for 15 minutes.

3. Stir in red and green pepper strips and the remaining tomato. Simmer, covered, for 5 to 10 minutes more or until chicken pieces are no longer pink when you slice into them.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 215, Fat, total (g): 8, carb. (g): 9, fiber (g): 3, pro. (g): 25, calcium (mg): 53, Percent Daily Values are based on a 2,000 calorie diet.