Bring the radiant, coastal magic of the sun-drenched sun directly into your home kitchen with a vibrant skillet dinner that is guaranteed to stop any hungry scroller dead in their tracks. If you have been stuck in a boring evening cooking routine and find yourself constantly making the same uninspired dishes, this stunning weekday meal is your ticket to a total flavor revolution. Designing an authentic, nourishing Mediterranean Meal that satisfies your deepest savory cravings while keeping clean nutrition at the forefront does not have to mean spending endless hours washing a mountain of dirty dishes. This beautiful, single-skillet wonder unites simplicity with culinary luxury, delivering deep, rustic satisfaction with remarkably minimal effort.
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Leaning into a lifestyle filled with fresh, heart-healthy ingredients is a total joy when you explore the vibrant world of a High Protein Mediterranean Diet that never makes you feel like you are sacrificing flavor. This beautiful skillet masterpiece offers an incredible balance of clean macros, essential minerals, and slow-burning carbohydrates, easily ranking among the absolute Best Mediterranean Recipes you will ever create. The intense aroma of dried herbs and warm aromatics completely fills your kitchen as it bubbles away, promising a comforting, deeply pampering dining experience before you even take your first bite. It is exactly the kind of refreshing, lively dish you want on a hectic evening when you need a fast and fulfilling escape.
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Easy One-Pan Mediterranean Chicken
A healthy, high-protein skillet meal featuring savory chicken slices, orzo, sun-dried tomatoes, and tangy kalamata olives.
Ingredients
- – 2 medium chicken breasts (about 1 pound total)
- – 1/4 teaspoon kosher salt (plus black pepper to taste)
- – 1 teaspoon granulated garlic (or garlic powder)
- – 2 teaspoons dried oregano
- – 3 tablespoons EVOO (separated)
- – ½ medium onion (diced)
- – 3 garlic cloves (minced or pressed)
- – 1 cup orzo pasta (whole grain if you can find it)
- – 2 cups water
- – ½ teaspoon kosher salt
- – 2 tablespoons fresh lemon juice
- – ¾ cup sundried tomatoes
- – ½ cup kalamata olives (halved or sliced)
- – ⅓ cup crumbled feta cheese
- – 1 tablespoon parsley and dill (optional, for garnish)
Instructions
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1Slice the chicken breasts into pieces that are approximately ¼ inch thick. Combine the meat with the salt, pepper, garlic, and oregano, then let it marinate while you proceed to get the remaining ingredients ready.
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2Warm 1 tablespoon of the olive oil in an 8- or 10-inch skillet over medium-high heat, shifting the pan around so the fat evenly coats the surface. Lay the seasoned poultry pieces down in a flat, single layer, frying in separate groups if your pan is too crowded.
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3Let the poultry cook undisturbed until it develops a deep brown color on the initial side, which takes 2-3 minutes. Flip the pieces over and sauté for an additional 30 seconds until the pink hue disappears on the opposite side. Transfer the meat into a clean bowl or onto a plate; note that they might not be completely cooked through yet, but they will finish heating along with the pasta later.
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4Turn the burner down to a medium temperature setting and pour in the remaining 2 tablespoons of EVOO.
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5Toss the diced onion into the pan and cook until it becomes clear and soft. Throw in the minced garlic and cook everything together for one extra minute.
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6Tip the orzo into the skillet and stir well so the grains are fully coated in the aromatic oils, then pour in the ½ teaspoon of kosher salt, water, and fresh lemon juice. Bring the liquid up to a boil, then adjust to a simmer for 3-4 minutes until the pasta starts absorbing the moisture.
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7Return the seared chicken pieces and all accumulated plate juices back into the skillet, stirring in the sundried tomatoes and sliced kalamata olives as well. Allow the mixture to return to a simmer, then lower the heat to medium-low. Place a lid over the skillet and let it cook for 10-12 minutes, until the pasta grains are completely soft and nearly all the liquid has evaporated.
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8Take off the cover and finish the dish with a dusting of freshly cracked black pepper, the crumbled feta cheese, and a handful of minced parsley and dill. Serve immediately and enjoy!
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