Easy Greek Lemon Chicken with Olives and Artichoke Hearts
When I say this recipe is easy, I really really mean it. Not only is it easy but its paleo, gluten free and low carb. Not to mention, delicious.
I found this recipe at Beauty and the Foodie, a great food blog that I found recently. Check it out if you get a chance. I made a couple of changes to their recipe like using boneless chicken breasts and kalamata olives for example.
Start to finish, this delicious Greek chicken bake took less than an hour. And it really could not have been easier. Serve topped with some crumbled feta if that’s your thang or some lemon slices for some extra zing. Yum-may!
Easy Greek Lemon Chicken with Olives and Artichoke Hearts - Paleo, Gluten Free, Low Carb
I’m having a love affair with eggplant lately. I guess I never realized how versatile it is. I always knew it was nutritious but didn’t see a big variety of cooking options until I came across this recipe. It inspired me to add a couple of ingredients and tweak some others. What I got was a delicious new eggplant recipe that happens to be gluten-free and vegetarian.
You can eat this dish plain on it’s own, add some feta or olives (kalamata or black) or both, top a veggie burger or have it as a side dish. All of the ingredients bring out the delicious flavor of the roasted eggplant. This made me like eggplant even more.
1½ cups uncooked quinoa, rinsed and drained if not using pre-rinsed variety
3 cups vegetable broth
1 large eggplant, cubed (about 1 inch cubes)
8 - 10 ounces of baby spinach (I used a 6 oz. bag and a half of another 6 oz. bag)
½ cup crumbled feta
1 Tablespoon olive oil
2 teaspoons coconut aminos (can sub with soy sauce but it wouldn't be gluten free)
1 teaspoon dijon mustard
1 teaspoon onion salt
2 teaspoons minced garlic
½ teaspoon sweet basil, dried
pinch salt and pepper
"Optional: ¼ cup sliced kalamata olives or black olives
Preheat oven to 420 degrees.
Cover a cooking sheet with tin foil and spray with cooking spray (I used coconut oil spray).
In a large bowl combine cubed eggplant, olive oil and a pinch of salt and pepper. Make sure eggplant is coated in olive oil.
Place eggplant on cookie sheet, bake for 10 minutes. Stir and bake for another 10 minutes.
Once cooked, set aside.
While eggplant is baking, you can prepare the quinoa.
QUINOA (if you haven't it before, this is my go-to technique):
Bring quinoa and vegetable broth to a boil in a medium saucepan. Once boiling, reduce to a simmer, cover and cook for 15 - 20 minutes. Stir every 5 minutes. Once the little sprouts appear on the quinoa and all the broth has been absorbed, remove from heat and set aside.
While your eggplant is cooking and quinoa is simmering, heat 1 tablespoon oil in a large skillet over medium heat, add 1 teaspoon garlic. Saute for a minute until lightly browned.
Add spinach and saute until just wilted.
Once eggplant is done, remove from cookie sheet and put in skillet with spinach, reduce heat to low. Saute for a minute, stirring occasionally.
Add coconut aminos, dijon mustard and onion salt to skillet and combine with eggplant and spinach.
Add cooked quinoa and combine. Saute everything for a couple of minutes until everything is distributed evenly.
If you choose to add kalamata or black olives, you can stir them in now or you can use them as a garnish, it's up to you.
You can either stir in the feta now or use it as a garnish, that's up to you too.
This recipe is really easy but looks like you are a culinary artist. Look at you being all fancy schmancy. A great dish for company because you can do many chicken breasts at a time, just multiply the recipe. Simple, gluten-free protein in a snap.
I had never used baking twine before but it was a piece of cake. If you can tie a shoe, you can tie your chicken breast together. There is no die hard technique to it. Your goal is just to keep it together, easy peazy.
You can use either crumbled blue cheese or feta cheese depending on your taste preference. I like a strong blue cheese but sometimes I have a taste for feta because it’s a light and creamier so it just depends what you are in the mood for. You can even change it up for another variation and use mozzarella with maybe some asparagus. That sounds so good, wish I’d thought of it earlier.
I served mine on a bed of raw fresh baby spinach and some warmed fire roasted canned tomatoes. The hubby gobbled this down and LOVED it. He’s usually my recipe barometer so if he gives the thumbs up, it’s all good.
If you’ve been following any of my other posts you probably know that I have a love affair with quinoa. Any chance I can get to use it in a recipe, I do it. I literally crave it. It’s pretty much the perfect food for me and probably the most purchased item in my pantry.
If I were to tell you my favorite thing about it, I couldn’t narrow it down to one thing. It’s the whole package. The protein, the fiber, the adaptability to any flavors, versatility in so many recipes and probably 25 more things.
So I guess just sit back and enjoy my newest quinoa creation. Let me know how it turns out for you or if you made any substitutions, I love hearing about other peoples variations.
This recipe can easily be made paleo by eliminating the feta and adding chopped mushrooms instead.
1 cup or 1 large handful of fresh spinach (I like a lot of spinach so I do a VERY full handful)
1 cup unsweetened almond milk
3 Tablespooon almond flour (can sub with regular flour but you will need to add an addtl tablespoon making it 4)
½ cup fire roasted tomatoes (I use canned organic. Save remainder of tomatoes for serving).
½ cup white or yellow onion (finely diced)
½ cup crumbled feta (or for a paleo recipe, sub feta with chopped mushrooms)
1 Tablespoon ghee for saute (can sub with coconut oil)
½ teaspoon parsley
½ teaspoon basil
dash salt and pepper
Preheat oven to 350.
Start quinoa first - put 1 cup dry quinoa in a medium saucepan and add 2 cups vegetable broth. Stir and bring to a boil. Once boiling, reduce heat to simmer and cover. Cook for 15 minutes, stirring occasionally. If quinoa starts to get dry, add a tablespoon of broth at a time to it and continue cooking. You will know it's done with little sprouts appear from the grain.
While quinoa is simmering you can get everything else ready.
In a small frying pan melt ghee and add spinach and onion. Saute until spinach is wilted and onion is softening.
Add parsley, basil, salt and pepper to spinach and stir. Remove from heat. You want the spinach/onion to cool down for a minute before adding it to the egg mixture so the heat doesn't cook the eggs prematurely.
In a medium bowl whisk eggs.
Add almond milk and almond flour to eggs and whisk to combine until smooth.
Add spinach/onion mixture to eggs, stir.
Add cooked quinoa next and stir to combine thoroughly.
Fold in fire roasted tomatoes and feta (or mushrooms if making paleo). You just want to incorporate them into the quinoa mixture, not smash them in.
Pour mixture into a baking dish (8x8 or a pie pan)
Bake for 45 minutes.
Serve topped with remaining uncooked fire roasted tomatoes. Delish!
This is the prettiest salad I’ve ever laid eyes on. I think I have crush on it. I found this beautiful salad recipe in one of my mom’s magazines and it was love at first site. While it’s the purdiest thing ever, I never would have thought to combine these flavors but hot damn, they really go great together.
The addition of the wheat berries and edamame makes this salad a filling meal. I’m a big fan of wheat berries and edamame. They are both packed with protein, fiber and lots of vital nutrients and minerals.Check out mywheat berry waldorf saladfor another variation on this awesome true whole grain.