Mediterranean One Skillet Meal
This dish is gluten free, dairy free, paleo and whole 30 and did not flare up my acid reflux. Full of flavor and comes together in under 30 minutes, make this this for your next meal! Make sure to read ingredients for sun dried tomatoes, artichokes and olives, I found good options at Trader Joes. You can serve over spaghetti squash, zucchini noodles but TJ's had fresh kohlrabi pasta (a type of cabbage) and I'm always game for the gut healing properties of cabbage! It's also neutral tasting, give it a try!
1 lb chicken cut into bite size cubes
1/2 tsp oregano
1/2 tsp basil
1/2 tsp thyme
1/2 tsp black pepper
1/2 tsp pink or sea salt
1 Tbs extra virgin olive oil
1/3 cup sun dried tomatoes (drained)
1/3 cup kalamata olives (sliced)
3/4-1 cup artichoke hearts
1 bag fresh kohlrabi
In a large saucepan, steam frozen artichoke hearts and remove the petals. Set aside.
In same pan, add oil and warm to medium heat. Season chicken with salt, pepper and herbs and cook until no longer pink or internal temp 160-165.
Add sun dried tomatoes, olives, artichokes and kohlrabi and saute for a few minutes until cabbage becomes tender. (You may need to add a little water to prevent sticking to the pan). Serve immediately and makes great leftovers!
Note: Trader Joe's carries frozen artichoke hearts without additives and preservatives!