Mediterranean Chicken Artichokes (Printer-Friendly Layout)
Tender chicken cooked with artichokes, asparagus, olives, and feta in a vibrant Mediterranean style.
# Ingredients You'll Need:
→ Chicken Marinade
01 -
680 g boneless skinless chicken thighs or breasts
02 -
3 tbsp olive oil
03 -
2 tbsp lemon juice
04 -
2 cloves garlic, minced
05 -
1 tsp dried oregano
06 -
½ tsp salt
07 -
¼ tsp black pepper
→ Vegetables & Sauce
08 -
1 tbsp olive oil
09 -
1 bunch asparagus, trimmed and cut into 5 cm pieces
10 -
1 can (400 g) artichoke hearts, drained and halved
11 -
120 ml cherry tomatoes, halved
12 -
60 ml pitted Kalamata olives
13 -
60 ml crumbled feta cheese
14 -
1 tbsp fresh parsley, chopped
# Step-by-Step Instructions:
01 -
Combine chicken, olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl or zip-top bag. Toss to coat and refrigerate for 20 minutes to 8 hours.
02 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 6–7 minutes per side until golden and fully cooked. Remove from skillet and set aside.
03 -
In the same skillet, add asparagus and cook for 3 minutes. Add artichokes and cherry tomatoes; cook 3–4 minutes until vegetables are tender.
04 -
Return chicken to skillet, add Kalamata olives, and gently stir to combine. Cook for 2 minutes to heat everything through.
05 -
Top with crumbled feta and chopped parsley. Serve warm with optional sides like rice, couscous, or crusty bread.
# Extra Tips and Tricks:
01 -
Chicken can be grilled instead of pan-cooked for a smoky flavor.
02 -
Marinated artichokes add extra zest and enhance flavor.
03 -
Add spinach or sun-dried tomatoes for additional Mediterranean notes.
04 -
Pairs well with quinoa, orzo, or lemon potatoes.
05 -
Leftovers can be refrigerated for up to 3 days and reheated gently.