I love how easy this is to make. In fact, almost everything comes out of a jar or can; great for those days when you don’t have time to shop or there’s a blizzard. And it tastes so good! Artichokes, roasted red peppers, green olives and tomatoes are such a great combination. Together with chicken and a few spices they’re even more delicious!

Basil, oregano and fennel are a perfect match for the chicken and Mediterranean vegetables. They add a savoriness that brings all of the other delicious flavors together.

The amount of crushed red pepper listed in the recipe creates a mild spice level. If you would like to amp up the heat then make sure to add extra crushed red pepper or you can use hot roasted red peppers instead of sweet.

The green olives add a deliciously salty and rich flavor component. They’re a perfect contrast to the other sweet and tangy flavors. I used manzanilla olives but feel free to use a different type of green olive if you have a favorite or a different kind in the fridge.

You will notice in the pictures that there isn’t a lot of extra sauce, especially if you’re serving this with pasta. I’ve included a note in the recipe instructions specifying how much tomato sauce and additional seasonings to add if you would like more sauce.

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Mediterranean Chicken with Artichokes and Peppers

Servings: 8 cups

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
• 4 cloves garlic, minced
• 1- 28 ounce can diced tomatoes
• 1- 12 ounce jar roasted sweet red peppers, cut into bite size pieces
• 1- 14 ounce can quartered artichoke hearts, cut into bite size pieces
• ½ cup sliced manzanilla olives or other type of green olive
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon ground fennel
• 1 tablespoon dried minced onion
• ¼ teaspoon crushed red pepper
• ½ teaspoon garlic powder
• 1 ½ teaspoons sugar
• Salt to taste

Instructions

1. Cook the chicken in a couple tablespoons of extra virgin olive oil in a Dutch oven (at least 3 quarts).   

2. Add the minced garlic and cook a couple minutes longer, stirring frequently.

3. Add the rest of the ingredients and simmer uncovered over low heat about 30 minutes or until the sauce has reached your desired thickness.
   

4. Salt to taste. 

Recipe Notes

• Also add 1- 15 ounce can tomato sauce if you want extra sauce for serving over pasta or vegetables. If the tomato sauce is unseasoned, add an additional ½ teaspoon of basil, oregano, fennel and sugar.