Easy Mediterranean Chicken

Name: Easy Mediterranean Chicken
Ingredients: Chicken; 2 tablespoons extra virgin olive oil; 4 boneless skinless chicken breasts, patted dry; 1 tablespoon all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon fresh ground pepper; 1/2 teaspoon garlic powder; 1 teaspoon dried oregano; Optional Sides; 1 (14 ounce) can artichoke hearts, strained and cut in half (not marinated); 1 1/2 cups chickpeas, canned, rinse well; 1 (10 ounce) package frozen chopped spinach, thawed and dried well; 2 tablespoons fresh lemon juice; salt and pepper; 2 cups creamy prepared polenta, kept warm

15 ingredients

6 steps

Ingredients

Chicken
2 tablespoons extra virgin olive oil
4 boneless skinless chicken breasts, patted dry
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
Optional Sides
1 (14 ounce) can artichoke hearts, strained and cut in half (not marinated)
1 1/2 cups chickpeas, canned, rinse well
1 (10 ounce) package frozen chopped spinach, thawed and dried well
2 tablespoons fresh lemon juice
salt and pepper
2 cups creamy prepared polenta, kept warm

Directions

1

Heat olive oil over medium high heat in large frying pan.
2

Mix flour, salt, pepper, garlic powder and oregano. Sprinkle evenly over both sides of chicken breasts and press in lightly.
3

Add chicken to hot oil. Cook for approximately 6 minutes on each side, until cooked through (internal temperature reaches 185F). Remove chicken from pan and keep warm.
4

In same pan, turn heat down to medium and place cut sides of artichokes down. Let lightly brown for 1 minute.
5

Add chickpeas and then spinach. Drizzle lemon juice over entire dish and sprinkle with salt and pepper to taste. Stir mixture until heated through.
6

Place 1/2 cup of polenta in middle of each plate. Place chicken breast half on polenta. Put 1/4 of the vegetable mixture on the other half.