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One Pan Meal

Mediterranean chicken with tomatoes, olives, and kale salad

Paleo, Gluten-Free, Lean & Clean, Dairy-Free, Soy-Free

2 Servings, 500 Calories/Serving

25 – 35 Minutes

Fragrant smoked paprika and nutmeg guest-star in our custom spice blend for this paleo, gluten-free take on the Italian classic, chicken cacciatore.

Ingredients

  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 tablespoon arrowroot powder
  • 1 or 2 shallots
  • 1 or 2 cloves peeled fresh garlic
  • 1 ounce sun-dried tomatoes (not in oil)
  • 2 ounces roasted red peppers
  • 1 ounce pitted Castelvetrano olives
  • Chicken spice blend (coriander seeds - sweet smoked paprika - nutmeg - allspice)
  • ¾ cup diced tomatoes
  • 1 lemon
  • 3 or 4 sprigs fresh flat-leaf parsley
  • 2½ ounces baby kale

Make It Leaner

Use only 1½ teaspoons oil for the vinaigrette in Step 4 to slash 30 calories and 3.5 grams of fat per serving. Add only half the olives to the sauce in Step 3 and you’ll shave off 115 mg of sodium per serving; enjoy the remaining olives in a salad the next day.

Ingredient IQ

Arrowroot powder is one of our favorite paleo and gluten-free alternatives to flour or cornstarch. Derived from the arrowroot plant, a tropical herb, it has no real flavor of its own but thickens sauces without turning them cloudy. It also helps proteins such as these chicken breasts to develop a lovely crust.

Instructions

1

Prep and brown the chicken

  • Pat the chicken dry with a paper towel and season generously with salt and pepper. On a plate, spread the arrowroot powder in an even layer. Dredge the chicken in the arrowroot powder, turning to coat; shake off any excess.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until starting to brown but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan.
While the chicken cooks, prepare the sauce ingredients.

2

Prep the sauce ingredients

  • Peel and finely chop enough shallots to measure ¼ cup.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Thinly slice the sun-dried tomatoes.
  • Scrape off any seeds from the roasted red peppers; coarsely chop the peppers.
  • Cut the olives in half lengthwise.

3

Cook the sauce; finish the chicken

In the same pan used for the chicken, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the shallots and garlic and cook until starting to soften, 1 to 2 minutes. Stir in the sun-dried tomatoes and chicken spice blend and cook until fragrant, about 1 minute. Add the roasted red peppers, olives, diced tomatoes, chicken and any accumulated juices, and ¾ cup water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, 4 to 6 minutes.
While the chicken cooks, prepare the salad.

4

Make the salad

  • Juice half the lemon; cut half into wedges for garnish.
  • Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a medium bowl, combine the baby kale, lemon juice, 1 tablespoon oil, and half the parsley and toss to coat. Season to taste with salt and pepper.

5

Serve

Transfer the chicken and sauce to individual plates and garnish with the remaining parsley. Serve with the salad and lemon wedges.

Nutrition per serving: Protein: 44g (88% DV), Fiber: 7g (28% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2g, Saturated Fat: 3g (15% DV), Cholesterol: 125mg (42% DV), Sodium: 420mg (18% DV) (does not include pantry salt; for reference, ¼ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 29g (10% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.

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