Mediterranean Chicken


  1. 1/2 yellow onion, diced
  2. 2-3 cloves garlic, minced
  3. 8 oz mushrooms, sliced
  4. 3 Roma tomatoes, diced
  5. 8 oz artichoke hearts, liquid drained
  6. 1/2 cup sun-dried tomatoes, chopped
  7. 1/3 cup Kalamata olives, chopped
  8. 1 lb pre-cooked chicken
  9. Fresh spinach – a couple of handfuls
  10. 2-3 tbs olive oil or ghee (1-2 tbs to sauté the veggies, another 1 tbs for cooking)
  11. 1 tbs balsamic vinegar
  12. 1 tsp dried parsley
  13. 1 tsp dried oregano
  14. 2 tbs fresh basil, chopped for garnish
  15. Salt & pepper to taste


  1. In a large skillet over medium heat, add 1 tbs of olive oil and sauté the chopped onions for 3-4 minutes
  2. Add the minced garlic in with the onions, and sauté together one more minute
  3. Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden.
  4. Add salt and pepper to taste while cooking
  5. Add 1 tbs olive oil to the pan, and toss in the Roma tomatoes, sun-dried tomatoes, artichoke hearts, and olives.
  6. Sprinkle in the parsley, oregano, and stir a few minutes
  7. Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
  8. Serve hot garnished with the fresh basil.


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