From your Bariatric Nutrition Team

Here is a great one skillet meal for when you don’t have a lot of time for clean up after a long day. This Greek inspired meal is packed with flavor and simple to make.

Makes 4 servings.


  • 1 pound boneless skinless chicken breast sliced into 1 inch strips
  • 1 14.5 oz. can diced tomatoes, drained
  • 1 8 oz. jar artichoke hearts, drained
  • 1 cup sliced mushrooms
  • 1/4 cup kalamata olives, sliced or chopped
  • 1/4 cup sun-dried tomatoes (not packed in oil), chopped
  • 1 cup spinach, roughly chopped
  • fresh basil, chopped (4 or 5 leaves)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2 Tbsp. extra-virgin olive oil, divided
  • 1 Tbsp. balsamic vinegar
  • 1 tsp. dried oregano
  • salt and pepper to taste


  1. Heat 1 tablespoons olive oil in a large skillet over medium-high heat. Add chicken. Brown chicken on both sides and cook thoroughly. Remove chicken from pan and set aside.
  2. Add 1 Tbsp. olive oil to the pan. Add onion and sauté for 5 minutes, or until softened.
  3. Add mushrooms and cook for another 5 minutes.
  4. Add minced garlic, oregano, and pepper and cook 1 minute until garlic becomes fragrant.
  5. Add balsamic vinegar, diced tomatoes, artichoke hearts, olives, and sun-dried tomatoes.
  6. Add sliced chicken back to the pan and spinach and cook for 5-10 minutes, or until heated through.
  7. Add basil into the skillet and serve hot!

*To make prep time even easier, prepare ingredients ahead of time by chopping the onion, garlic, olives, and sun-dried tomatoes and store them in the refrigerator, or buy pre-chopped veggies. You can also substitute ½ cup thawed frozen spinach.

Nutrition Information: Calories 294; Fat 11g; Carbs 19g; Fiber 7g; Protein 28g; Sugar 5g