Mediterranean Chicken with Olives and Oregano

Yield: Serves 4
Time: 30 minutes

A sort of Mediterranean skillet supper, this dish comes together very quickly. Serve with tzatziki, either purchased or homemade. If you are concerned about sodium, omit the olives and use less salt.

Ingredients

• 2 to 4 teaspoons extra virgin olive oil
• 1 large onion, thinly sliced
• 1 1/2 pounds boneless skinless chicken breasts, cut into 1/2-by-2-inch strips
• 1 clove finely minced garlic
• 1 teaspoon finely shredded zest from an organic lemon + 1 tablespoon juice
• 1/2 teaspoon dried oregano leaves
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste
• 1/3 cup pitted dry-cured black or kalamata olives
• 1/2 pint cherry tomatoes
• 4 to 8 pieces pita or flat bread, warmed
• Quick Tzatziki, or store bought

Directions

1. Heat 2 teaspoons of the olive oil in a large frying pan over medium heat. Add the onion and cook until golden, stirring often, about 10 minutes.
2. Meanwhile, toss the chicken with the garlic, lemon zest, juice, oregano, salt and pepper.
3. When the onions are done, remove them from pan, leaving oil behind if you can. Add another 2 teaspoons oil to pan to coat the bottom, if needed. When it’s hot, add the chicken. Sear and stir occasionally until browned on most sides, about 5 minutes. Reduce heat and allow to cook until no longer pink in the center, 3-4 minutes.
4. Add the onions back to the pan. Stir in the tomatoes and olives and heat through. Serve immediately with the warm bread.

Pairs well with…

• serve with Quick Tzatziki

Source: San Francisco Chronicle, April 16, 2008