This recipe is one I made a couple times doing Whole30. Sometimes I used kale, but our prefereance is spinach. During Whole30 we made it without feta (as pictured), but feta is a good addition if you aren’t avoiding dairy. This is very similar to the greek skillet I have made in the past, but I think I like this version better. It is filling and flavorful!
Greek Chicken with Spinach, Artichokes, and Kalamata Olives
Prep time
Cook time
Total time
Author: One Green Fork
Ingredients
- 2-4 chicken breasts
- 1 can artichokes, drained and roughly chopped
- ¼-1/2 jar of kalamata olives, cut in half
- 2 roma tomatoes, chopped
- 1 bag spinach
- 1 clove garlic, minced
- ½ red onion, chopped
- ½ lemon
- olive oil
- salt & pepper
- ½ - 1 tsp italian spice mix
- Feta (omit if doing Whole 30)
Instructions
- Season both sides of chicken with salt and pepper. Heat 1 Tbsp olive oil on grill pan on medium heat. Cook chicken until done (about 6-7 min each side). Place on a plate.
- While chicken is cooking, heat 1 Tbsp olive oil in large pan over medium heat. Add onions and cook a couple minutes until translucent. Add garlic and ½ tsp italian spices and cook 1 minute longer.
- Stir in spinach and keep stiring until it starts to wilt. Add tomatoes, artichokes, and olives. Stir and heat through (about 2 min). Add a squeeze or two of lemon, ½ tsp italian spices, and season with salt and pepper. If desired add additional Italian spices.
- Stir in Feta (unless avoiding dairy). Serve chicken over spinach and artichoke mixture.
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