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Mediterranean Chicken with Tomatoes & Olives



4 boneless, skinless chicken breasts (approximately 1 pound)

4 to 6 garlic cloves, minced

14 teaspoon salt

18 teaspoon ground black pepper

1 Tablespoon dried oregano, divided

2 Tablespoons extra virgin olive oil

12 cup dry white wine

Juice of 1 large lemon

12 cup low-sodium chicken broth

1 cup finely chopped onion

112 cups diced tomatoes

14 cup sliced green olives

14 cup chopped fresh parsley

12 cup crumbled Feta cheese


On each side of the chicken breasts, make three slits. Insert garlic into the slits. Season the chicken breasts with salt, pepper, and half of the oregano.

In a large skillet, heat olive oil on medium-high. Brown the chicken on both sides (about 2 to 3 minutes per side). Add the wine and let reduce by half. Add lemon juice and chicken broth. Sprinkle with the remaining oregano. Reduce the heat to medium and cover with a lid. Cook for 10 to 15 minutes (until the internal temperature of the chicken is 165 degrees F.), turning the chicken over once halfway through.

Uncover and top with the chopped onions, tomatoes, and olives. Cover again and cook for only 3 minutes. Garnish with parsley and Feta cheese. Serve with whole grain pasta, couscous, quinoa or rice.

Nutritional information per serving:
303 calories 13g fat (4g saturated fat) 548 mg sodium 13g carbohydrate 3g fiber 30g protein

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Karen Yontz Center, Located in Aurora St Luke's Medical Center, 2900 W Oklahoma Ave.
Milwaukee, WI 53125, (414) 649-5767