Description
A flavorful and hearty Greek-inspired pasta dish featuring tender chicken breasts sautéed with fragrant herbs, colorful vegetables, tangy artichokes, kalamata olives, and rich feta cheese. This recipe can be enjoyed with traditional pasta or fresh zucchini noodles (zoodles) for a lighter option, making it perfect for a quick and satisfying Mediterranean meal.
Ingredients
Scale
Chicken and Seasoning
- 1 tablespoon olive oil
- 2 large chicken breasts
- 1/2 teaspoon kosher salt
- Black pepper, to taste
- 1/2 teaspoon garlic powder
Vegetables and Herbs
- 1 large red bell pepper, sliced into 1-2 inch pieces
- 1 red onion, sliced into 1-2 inch pieces
- 1 tablespoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 teaspoon salt
- Black pepper, to taste
- 1 tablespoon garlic, smashed and minced
Tomatoes and Add-ins
- 1 (14-oz) can diced tomatoes
- 1/4 cup sun dried tomatoes, chopped
- 1 (14-oz) jar marinated artichoke hearts, drained
- 3/4 cup sliced kalamata olives
- 2 tablespoons red wine vinegar
- 1/2 to 1 cup feta cheese, crumbled
Pasta or Zoodles
- Homemade zoodles or 8-16 ounces dry pasta (depending on serving size)
Instructions
- Prepare the chicken: Slice the chicken breasts into strips and pat dry with paper towels. Season both sides with 1/2 teaspoon kosher salt, black pepper, and 1/2 teaspoon garlic powder.
- Sear the chicken (first batch): Heat a 12-inch skillet over medium-high heat and add 1 tablespoon olive oil. Once hot and shimmering, add half the chicken strips spaced apart to avoid crowding. Sear for 1-2 minutes until browned, then flip and cook for another 1-2 minutes until cooked through. Remove from the pan and keep warm, preferably in an oven set to ‘keep warm’ at 170°F.
- Sear the chicken (second batch): Repeat the searing process with the remaining chicken strips and set aside, keeping warm.
- Prepare pasta or zoodles: Begin boiling water for pasta or spiralize zucchini into noodles. Use about 8-10 ounces dry pasta for 4-5 people or 1 zucchini per person if using zoodles.
- Sauté vegetables and herbs: Add more olive oil to the skillet if needed, keep heat at medium-high, and sauté the sliced red bell pepper and red onion with oregano, thyme, basil, salt, and black pepper for 3-5 minutes until softened.
- Add garlic: Stir in the minced garlic and sauté for 1 minute until fragrant.
- Add tomatoes: Pour in diced tomatoes and chopped sun dried tomatoes. Reduce heat to low and simmer for 3-5 minutes.
- Add artichokes and olives: Drain artichoke hearts and chop large pieces if desired. Stir in artichoke hearts and sliced kalamata olives. Heat through, then remove from heat.
- Combine chicken and finish the sauce: Return cooked chicken strips to the pan, drizzle with red wine vinegar, and toss gently to combine. Top with crumbled feta cheese.
- Serve: Serve the chicken and vegetable mixture over warm cooked pasta or zoodles. Adjust pasta quantity from 8 to 16 ounces based on number of servings; if using zoodles, about 4 medium zucchinis is enough for 4 servings.
Notes
- Do not crowd the chicken strips while searing to ensure proper browning.
- Keeping cooked chicken warm in the oven helps maintain its juiciness while preparing other ingredients.
- Zoodles offer a low-carb, gluten-free alternative to pasta and add a fresh vegetable component.
- Adjust salt and pepper according to taste preference as feta and olives add natural saltiness.
- This dish pairs well with a simple green salad and crusty bread for a complete Mediterranean meal.
