Mediterranean Chicken

Darci Juris


I love to have a healthy meal that I can just grab out of the fridge and eat right away. This meal is full of flavor, paleo-friendly, easy, healthy, and travels well to work as well. I eat it cold most of the time, but can easily be heated and served warm as well. If you wanna get crazy, stuff inside a pita with some hummus for a tasty sandwich. You can also eliminate the feta to make it a dairy-free meal.

☆☆☆☆☆ 0 votes
15 Min
15 Min


boneless, skinless chicken breasts (to avoid cooking, just buy a whole chicken already roasted from the supermarket)
1/2 c
marinated roasted red bell peppers, roughly chopped
1/2 c
marinated artichoke hearts, roughly chopped
1/2 c
kalamata olives, pitted
1/4 c
marinated sun dried tomatoes, chopped
1/4 c
red onion, thinly sliced
1/4 c
crumbled feta cheese


1Fill a large pot with water, enough to cover the chicken breasts. Boil the chicken until cooked through (approximately 15 minutes).
2Once done, remove from pot, let cool slightly, then shred the chicken with 2 forks, or with your hands. Transfer to a large bowl.
3Add peppers, artichoke hearts (with marinade), sun-dried tomatoes (with a little marinade), olives, onion and feta to chicken.
4Add salt and pepper to taste. Toss well to combine.
5Serve! Garnish with a little extra feta, if you choose.
This dish is tasty served warm or cold.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Greek
Dietary Needs: Gluten-Free, Low Fat, Low Carb
Other Tags: Quick & Easy, Healthy