Mediterranian Chicken with Potatoes

Yield: 8 (serving size = 1 1/4 cup)
Source: CL Annual Recipes 2003 pg 219-220
Amy's Comments: if you dont like spicy, cut back on the pepperoncinis (or eliminate them). Its got a kick but got 2 thumbs up from me!! I served a greek salad with it. It's also easiest to cut everything up and cook the chicken while the potatoes are roasting!


4 teaspoons minced garlic, divided
1 tablespoon olive oil
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 tsp dried thyme
12 small red potatoes, halved (about 1.5 lbs)
cooking spray
2 lbs skinless, boneless chicken breast, cut into bite-sized pieces
1 cup vertically sliced red onion
3/4 cup dry white wine
3/4 cup fat-free, less-sodium chicken broth
1/2 cup chopped pepperoncini peppers
1/4 cup pitted kalamata olives, halved
2 cups chopped plum tomatoes
2 tablespoons chopped fresh basil
1 (14-oz) can artichoke hearts, drained and quartered
1/2 cup (2 oz) grated fresh parmesan cheese
thyme sprigs (optional)


  1. Preheat oven to 400 degrees.
  2. Combine 2 tsp garlic, oil, 1/4 tsp salt, 1/4 tsp black pepper, thyme, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400 degrees for 30 minutes or until tender.
  3. Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 tsp salt and 1/4 tsp black pepper. Add half of chicken to pan; saute 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
  4. Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 mintues). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 tsp garlic, 1/4 tsp salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.


Healthy Units: 6.5 per serving
Calories- 331; fat 7.3g; protein 33.5g; carb 32.5g; fiber 3.6g; chol 71mg; iron 2.9 mg; sodium 87 mg; calc 124mg

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