Boneless, skinless chicken breasts were on sale and looking lovely in the grocery, so I picked up the biggest package and decided to cook them all up at once. But boneless, skinless chicken breasts are so boring. I like the lean protein source, but it’s not going to have the flavor on it’s own I can get from a roast chicken or bone-in thighs.
To compensate and do my best to make this exciting enough to eat instead of muffins, I pulled everything out of my fridge and pantry that said Greek to me. The great thing about this recipe is that it’s got to be awfully forgiving. I just used what I had. You do the same. Not making 3 pounds of breasts? Scale down. Don’t have an fresh parsley? Use dried. Want tons of spinach? Hate artichokes? Fine, go with it. It will still work out. It’s a ton of flavor in one bowl and it will only get better with a day or two to let all the flavors come together.
I was trying to make this paleo-friendly, but feel free to use some feta on top if you’d like. I’m sure this would be great on pasta or similar, but why? Skip the filler and tuck into a big bowl of chicken, veg, and olives. Awesome.
3 Tbs olive oil
6 cloves garlic, minced
1 red onion, chopped
3 pounds skinless, boneless chicken breasts – cut into 1″ pieces
6 sun dried tomatoes, chopped
1 cup kalamata olives, pitted and chopped
2 cups fresh spinach
3 little jars marinated artichoke hearts, drained and chopped
1 14.5 oz can diced tomatoes
1/2 bunch parsley, stems removed and chopped
2 Tbs dried oregano
2 tsp dried marjoram
salt and pepper to taste
In a large skillet over medium heat, saute the garlic and onion in the olive oil until the onion is softened, about 5 minutes. Add the chicken pieces and stir occasionally until cooked through, about 8 minutes. Add the herbs, salt and pepper, olives, spinach, artichokes, and tomatoes. Stir well and cover. Cook for 10 minutes to bring it all together. Remove from the heat, stir in the parsley, and serve in big heaps in big bowls with big spoons.