Capture the robust and sunny flavors of the Mediterranean in this colorful medley of chicken, zucchini and tomatoes seasoned with a traditional blend of onion, garlic, oregano, and even a hint of mint.
10m
PREP TIME
20m
COOK TIME
302
CALORIES
12
INGREDIENTS
Servings: 4
Ingredients
- 4 small boneless skinless chicken breast halves, about 1 pound
- 2 tablespoons flour
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 1 teaspoon McCormick Gourmet™ Organic Garlic Powder
- 1 teaspoon McCormick Gourmet™ Organic Oregano Leaves
- 1/2 teaspoon McCormick Gourmet™ Organic Mint
- 1/2 teaspoon salt
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 zucchini, sliced (about 1 1/2 cups)
-
1/4
cup
chopped pitted
Kalamata olives
![substitution]( "substitution")
Substitutions available
- chopped pitted black olives
- 2 ounces crumbled feta cheese
INSTRUCTIONS
- 1 Coat chicken with flour. Heat oil in large skillet on medium-high heat. Add chicken; cook 3 minutes per side or until golden brown. Remove from skillet
- 2 Stir onion, garlic powder, oregano, mint and salt into skillet; cook and stir 2 to 3 minutes or until lightly browned. Stir in tomatoes, zucchini and olives; bring to boil
- 3 Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through. Sprinkle with cheese during last 3 minutes of cooking. Serve with cooked orzo, if desired
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