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Creamy Mediterranean Chicken

This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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This Creamy Mediterranean Chicken dish is made all in one pan and bursting with flavors! Artichokes, sun dried tomatoes, olives, capers and the perfect blend of Greek spice all in a dreamy sauce! You can serve this over cauliflower mash or mashed potatoes. David said "I feel like it's a special occasion this is so good." Give it try and let me know how much your family loves it!




INGREDIENTS
1 1/2 - 2 lbs chicken cutlets, thin
1/2 cup arrowroot powder or tapioca powder
1/2 tsp pepper
2 tblsp avocado oil
8 oz artichoke hearts, drained and cut in half
3 tblsp capers, drained
1/2 cup sun dried tomatoes, slivered, not in oil
1/2 cup Kalamata olives
1/2 cup green olives
1 lemon, juiced
1 can coconut cream
2 tsp Greek herbs, I like A Spice Affair
(or 1 tsp oregano, 1/2 tsp thyme, 1/2 tsp marjoram)
Lemon slices for garnish, optional


For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.



DIRECTIONS

Mix pepper and tapioca in a bowl.
Dredge chicken pieces.
Heat oil in a large skillet.
Cook chicken 4-5 minutes per side and move to a plate.
Add tomatoes and artichoke hearts and stir 2 minutes.
Add olives, lemon juice and capers, stir.
Add spice and stir 1 minute.
Return chicken to pan.
Add coconut cream and simmer 10 minutes or till sauce thickens.
Garnish with lemon slices, optional.
Enjoy!


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