Saturday, July 5, 2008

Mediterranean Chicken with Olives

Antibiotics can really do a number on your digestive system as many of those who have taken them know. I am on my third round of antibiotics to clear up a sinus infection. You'd think with my stomach issues that I'd be experiencing severe digestive distress at this point. But I have been shocked and amazed that my stomach hasn't had a reaction. I attribute it to avoiding my trigger foods with a vengeance and taking probiotics with every meal. I don't want to push my luck so I am hopeful that a few more days of antibiotics and my sinus infection will be history.

I was craving something Mediterranean for dinner this evening after I picked fresh arrugula in my garden. I don't know why arrugula made me think Greek food but it did. I came up with a recipe, called Mediterranean Chicken with Olives, that contains lots of my favorites: artichokes, grape tomatoes, kalamata olives. You can sprinkle some feta cheese on top as well if you can tolerate cheese. I used the arrugula in a wilted arrugula/spinach/red onion salad.

Mediterranean Chicken with Olives
(serves 2)


2 boneless, skinless chicken breasts

1/4 cup red wine

1/8 cup olive oil

1/8 cup red wine vinegar

2 T. oregano

6 sprigs fresh thyme with leaves removed

4 chopped garlic cloves

1 tsp. black pepper

1 tsp. sea salt

2 T. chopped Kalamata olives

2 T. agave nectar

2 tsp. lemon juice

1/2 can quartered artichokes

6-8 grape tomatoes, halved

feta cheese (optional)


In a large skillet, heat 1 -2 T. olive oil. Saute garlic. Add chicken breasts. Season with salt and pepper. Brown on both sides. Then add oregano, thyme, red wine, red wine vinegar, additional olive oil, olives, agave nectar, lemon juice. Reduce the liquids down about half by cooking on medium high heat. Add in the artichokes and grape tomatoes. Heat well. Reduce temperature and simmer for 10 minutes.

Serve chicken topped with artichokes, grape tomato sauce. Sprinkle with feta cheese if tolerated.

Make it a complete Mediterranean meal by serving the chicken on top of a bed of cooked quinoa (my substitute for coucous) with garlicky green beans and wilted arrugula/spinach/red onion salad as side dishes. Make the green beans by steaming fresh or frozen green beans. Chop up two garlic cloves and add to a skillet with a little olive oil. Saute the garlic and then toss in the beans and a can of sliced water chestnuts, drained. Mix the ingredients. Drizzle on bit more olive oil and squeeze on a little lemon juice.

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