A Mediterranean Chicken

There are myriad variations on this theme as readers of this blog will note. Maybe because the foundation of this recipe is so deliciously healthy; chicken and tons of veggies. Also, consider adding black and/or green olives...

I made this for our son the week before he ran a marathon, hoping the carbs would help. He wolfed it down and asked for the recipe. Guess it worked!

1-1/2 to 2 lb chicken (I used half boneless skinless thigh and half boneless breast), cut into 2-inch pieces

1 yellow pepper, cored and sliced

1 red onion, peeled and sliced

1 Fresno (or jalapeño pepper), sliced

4 cloves garlic, minced

2 Tbs fresh rosemary leaves

1 large or 2 small zucchini, sliced on a bias

1 pint grape or cherry tomatoes (I used red and yellow cherries), halved

1 can brined artichoke hearts, drained and halved (if not already)

Preheat oven to 350F. Heat a dash of olive oil in a large oven-going skillet (ideally cast iron). Sauté the peppers and onion for about 8-10 minutes over medium heat, to brown up a bit and caramelize. Add the garlic and rosemary and cook another 2-3 minutes. (Make sure you have enough oil to brown well so you do not burn. Set veggies aside on a plate.

In the same skillet brown the chicken, adding a dash more oil if necessary. Cook on both sides, about 2-3 minutes per side. Remove chicken to plate with veggies.

Now add the zucchini to the skillet and brown both sides for 2-3 minutes per side. Again refresh oil with a dash only if necessary.

Now gently fold the chicken and veggies with the zucchini in the skillet. Top with the tomatoes and artichokes. Season with salt and pepper to taste.

Place skillet in oven and roast for about 20 minutes, until the top is well browned and the chicken is cooked through. Serve with noodles or rice and garnish with Parmesan cheese, as you wish. Serves 4.

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