Recipe by HeSaidSheSaid
"Upon arriving home from running errands all day, I realized I had not taken anything out of the freezer, so this is what we ended up with for dinner!"
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olive oil as needed
4 (6 ounce)
skinless, boneless chicken breast halves
salt and pepper to taste
Greek seasoning to taste
1 (15 ounce) can
green beans, drained
1 (10 ounce) can
black olives, drained
1 (14.5 ounce) can
diced tomatoes, drained
Greek-style vinaigrette with feta
This was wonderful - but I changed it a bit. I added onions, and used Italian salad dressing and substituted sour cream for the feta. Was delish!
I will not make this again, the olives were a bit much and I love olives. Not a good mix of favorites
This recipe was very easyand very delicous! I didn't have greek dressing on hand but i did have roasted red pepper and garlic vinegarette and pre-made pesto. I used 1/2 cup dressing, 1 tbsp pesto and 1 tablespoon garlic and herb spreadable cheese (to thicken it up). I also only used 3 oz of black olives and it was more than enough! it turned out great, a new weekly meal!
Not only was this dish delicious, but it's sooooo easy to prepare are caveman could it. Frying the frozen breasts was fine, so long as you don't crowd the frypan. I also used the italian dressing and I happened to have a jar of artichokes on hand so I drained and threw them in too. The artichokes added another nice dimension to the dish.
This recipe was FABULOUS!!! I'm only giving it 4 stars because I changed some of the ingredients, so I don't know how many stars it would be if you followed the recipe exactly. The way I prepared it was definitely 5 stars and my hubby asked me to put it on weekly rotation! While browning the chicken in the skillet, I added garlic and fresh cut onions. I also added oregano along with the salt,pepper and greek seasonings while browning. I couldn't get the chicken to cook all the way through without the outside getting too brown, so I cooked it most the way through and let it finish cooking while it was simmering with the tomatoes and green beans. I used the canned tomatoes that have oregano and stuff in them (more italian). And instead of using the greek salad dressing, I used fat free italian (low cal and delish). I also added marinated mushrooms and omitted the olives (didn't have those on hand, plus the hubby doesn't like them). I can't say it was the most visually appealing meal, but it was definitely one of the most tasty!
The directions were a little confusing on this one to me. I wasn't really comfortable leaving frozen chicken over medium high heat but it didn't say to turn it down or cover until the very end. Also, I had no idea what Greek seasoning was, so I looked for it in the grocery store, and no luck. I ended up making my own from a recipe I found on line(which has salt and pepper in it so I skipped that in the recipe). Not difficult, just one more step the first time you make this recipe. It turned out great though. I would add an extra can of green beans next time. Oh, and I melted Feta cheese over all at the end. Great flavor.
This recipe was GREAT!! I did a few variations, I added Greek kalamata olives instead of black. I also added some cumin, great flavor. I did find Greek seasoning at the Piggy wiggly, yellow container with red lettering, called Cavender's all purpose Greek Seasoning. Also found at the Pig Good Seasons Greek Vinaigrette dressing with feta cheese. Make this at least once a week!! Delicious!!
taste like the greek chicken pasta dish except it is easier! added artichokes and use the greek seasoning from this site and also cut up the chicken
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Mediterranean Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 119
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