Description
This vibrant one-pan meal delivers the sun-drenched flavors of the Mediterranean with a heart-healthy focus. Tender chicken breast, colorful roasted vegetables, and a bright lemon-herb vinaigrette come together for a delicious weeknight dinner that is compliant with a DASH lifestyle. A careful selection of ingredients keeps sodium and saturated fat in check without sacrificing the authentic taste you love.
Ingredients
For the Vinaigrette & Marinade
- 1.5 tbsp 22 mL Extra Virgin Olive Oil
- ¼ cup 60 mL Unsalted Chicken Broth
- 3 tbsp 45 mL Fresh Lemon Juice
- 1 large clove Garlic (finely minced)
- 1 tsp Dried Oregano
- ½ tsp Dried Dill
- ½ tsp Ground Black Pepper
For the Skillet
- 1.4 lbs 625 g Boneless, Skinless Chicken Breast, trimmed of all visible fat
- 1 medium Red Onion (cut into ½-inch wedges)
- 1 medium Yellow Bell Pepper (seeded and cut into strips)
- 1 small Zucchini (sliced into ½-inch thick half-moons)
- 1 can (14 oz / 398 g Quartered Artichoke Hearts in water, drained and thoroughly rinsed)
- ⅓ cup 50 g Kalamata Olives, thoroughly rinsed and drained
- 1 medium Vine-Ripened Tomato (cut into 6 wedges)
- 2 oz 57 g Reduced-Fat Feta Cheese
- 2 tbsp chopped Fresh Dill (for garnish)
Instructions
- Prepare Oven and Vinaigrette: Arrange an oven rack in the upper-third position and preheat to 400°F (205°C). In a small bowl, whisk together the extra virgin olive oil, unsalted chicken broth, lemon juice, minced garlic, dried oregano, dried dill, and black pepper.
- Marinate Chicken: Cut the chicken breast into uniform 1.5-inch (4 cm) chunks. Place the chicken in a bowl, pour half of the vinaigrette over it, and toss to coat. Let it sit while you prepare the vegetables.
- Sauté Vegetables: Heat your oven-safe skillet over medium-high heat. Add the red onion and bell pepper strips and sauté for 5-7 minutes until they begin to soften and char slightly at the edges.
- Combine for Roasting: Turn off the heat. Add the zucchini, rinsed artichoke hearts, and rinsed olives to the skillet. Stir to combine with the onions and peppers.
- Add Chicken and Roast: Arrange the marinated chicken chunks among the vegetables in an even layer. Pour the remaining vinaigrette evenly over the entire dish. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the vegetables are tender and the chicken is cooked through to 165°F (74°C).
- Add Final Ingredients: Gently stir the fresh tomato wedges into the skillet. Crumble the reduced-fat feta cheese over the top.
- Broil and Garnish: Set your oven to a high broil. Place the skillet on the upper rack, about 6 inches from the heat source. Broil for 2-3 minutes, watching carefully, until the feta is softened and lightly golden.
- Rest and Serve: Remove the skillet from the oven and let it rest for 5 minutes. Garnish generously with fresh dill and serve, spooning the pan juices over each portion.
Notes
- Rinsing is Key: Thoroughly rinsing the artichoke hearts, olives, and even the feta cheese under cool running water for 30 seconds is a crucial step to reduce sodium content while preserving flavor.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Don’t Overcook: Boneless chicken breast cooks quickly. Be sure to check its temperature to keep it tender and juicy.
Nutrition Facts (450 g, 1/4 skillet): Calories: 375 kcal | Total Fat: 13 g (Saturated Fat: 3.7 g, Trans Fat: 0 g) | Cholesterol: 130 mg | Sodium: 315 mg | Potassium: 1150 mg | Total Carbs: 14 g (Fiber: 5 g, Total Sugars: 7 g, Added Sugars: 0 g) | Protein: 48 g | Calcium: 220 mg
These values are approximate and may vary based on ingredients and preparation.
Nutrition
- Calories: 375