The typical Mediterranean diet is rich in healthy fats like olive oil, and fresh produce with limited processed food. It has also been linked to reduced blood pressure levels and vascular inflammation, lower risk of diabetes and coronary disease.
This Mediterranean chicken dish is so flavorful and easy to make. It’s also paleo and keto friendly. The spices really distinguish this dish. Fresh lemon, parsley, cumin, oregano and garlic are all staples of this diet. If you are looking for a healthy dish for the whole family this is sure to be a crowd pleaser. Enjoy!
- 1 Tbsp. extra virgin olive oil
- 2 boneless, skinless chicken breasts (organic free-range)
- ¼ cup almond flour
- ½ tsp pink salt
- ½ tsp pepper
- 2 cloves garlic, minced
- ¼ cup red onion, finely sliced
- ½ cup kalamata olives, pitted
- 6-8 grape tomatoes, organic halved
- 1 cup artichoke hearts, drained and halved
- 1 lemon
- ½ tsp ground cumin
- ½ tsp dried oregano
- Fresh parsley, for garnish
Heat olive oil in a large skillet over medium heat. Pound chicken breasts until about ½-3/4” thick. Dredge in almond flour and sprinkle with salt and pepper. Heat chicken in skillet until golden brown in color on both sides and cooked through. Remove chicken and set on a plate. Add garlic and onion to the pan and sauté until softened. Add kalamata olives, tomatoes and artichoke hearts. Juice half the lemon into the pan and reserve the other half to slice for garnish. Sprinkle with cumin and oregano. Add chicken back to pan and cover on low to let the flavors merry, about 6 minutes. Serve warm with fresh parsley.