Instructions:
- Season the chicken cutlets on both sides with salt, pepper, dried oregano, and garlic powder.
- Heat olive oil in a skillet over medium-high heat. Once hot, cook the chicken cutlets for about 5-6 minutes on each side or until fully cooked (internal temperature reaches 165°F). Transfer the cooked chicken to a plate.
- Reduce the heat to medium and add minced garlic, white wine (or chicken broth), tomatoes, Kalamata olives, and capers to the skillet. Cook for approximately 3-4 minutes until the tomatoes start to soften without letting the sauce reduce too much. Add a splash more broth if necessary.
- Stir in the fresh baby spinach and crumbled feta cheese. Place the cooked chicken back into the skillet along with any accumulated juices on the plate. Allow it to warm through for about a minute or until the spinach wilts. Adjust seasoning with more salt and pepper if needed.
- Serve the Mediterranean chicken immediately while it’s warm.
What to serve with Mediterranean chicken:
- Rice, mashed potatoes, or pasta make great sides along with steamed vegetables. Garlic buttered noodles can be a delightful option.
- Start the meal with pita bread, hummus, and homemade Tzatziki Sauce.
- Pair it with a refreshing salad like Avocado Greek Salad or Mediterranean White Bean Salad.
Leftovers and Storage:
- Store leftovers in a covered container in the refrigerator for 3-4 days.
- Reheat slowly over low heat to prevent the spinach from overcooking.
- While freezing leftovers is possible, the texture of spinach may change, and the chicken might dry out.
Nutritional Information (per serving):
- Calories: 297 kcal
- Carbohydrates: 5 g
- Protein: 28 g
- Fat: 16 g
- Saturated Fat: 4 g
- Cholesterol: 89 mg
- Sodium: 592 mg
- Potassium: 645 mg
- Fiber: 1 g
- Sugar: 1 g
- Vitamin A: 1881 IU
- Vitamin C: 11 mg
- Calcium: 134 mg
- Iron: 1 mg
Tags
Chicken
