Add some delicious chicken to your dinner menu this week with this Mediterranean Chicken Recipe!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Entree
Cuisine: Mediterranean
Servings: 6
Author: Elena
Ingredients
1Cooked Rotisserie Chicken
1can Diced Tomatoes {28 oz.} - do not drain
1can Quartered Artichoke Hearts {14 oz.}
Greek Kalamata Pitted Olives
1tsp.Capers
1tbsp.Oregano
1tsp.Garlic Powder
1dashPepper
1cupRice
Feta Cheese
Instructions
Remove the skin from the Rotisserie Chicken, and carve out the breast.
Shred the chicken breasts up with fingers or 2 forks, then set aside in a bowl.
The rest of the chicken can be saved for other uses... I save the wings and legs for my daughters to eat and frequently make soup stock from whatever remains.
Next, slice up some Kalamata olives, and set aside. (The amount depends on how much you like them.)
Then drain your can of artichoke hearts in colander, then add in chopped olives to colander, and set aside.
While those are draining, pour entire contents of can of diced tomatoes into a saucepan. {do not drain}
Next add the artichoke hearts and olives to the tomatoes in saucepan. Stir well.
Add Oregano, Garlic Powder, Pepper, and 1 heaping tsp. Capers to saucepan. Stir well.
Cook over Medium heat, stirring occasionally, until all ingredients are heated through.
While ingredients are heating, cook your Rice using a Rice Cooker or on the Stove Top.
Reheat chicken in bowl for a few seconds in the microwave, to make sure it's hot.
Once rice is done cooking, pour cooked rice in the bottom of a large bowl.
Then spread out reheated cooked chicken on top of rice.
Add the tomato/artichoke/olive mixture.
Sprinkle with Feta cheese to taste. And that’s it! Dinner is served.