Tomato Feta Chicken
August 4, 2013 § Leave a comment
Adapted from the Tomato-Shrimp-Cheese Casserole recipe by Michael R. Eades, M.D. and Mary Dan Eades, M.D., this recipe reheats well, so it’s a favorite of mine for a packed lunch at the office.
Makes 4 servings
4 teaspoons coconut oil
1 pound boneless chicken thighs or breasts, cut into small pieces
1 medium yellow onion, chopped
4 cloves garlic, minced
2 15-ounce cans diced tomatoes, drained
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon dried thyme
5 tablespoons sherry vinegar (or balsamic for a stronger flavor)
4 ounces feta cheese, crumbled
Heat 2 teaspoons of the coconut oil in a deep skillet. Add the chicken. As the chicken starts to cook, sprinkle it with 1 teaspoon of the salt. Stir to cook all sides until the chicken is lightly cooked, then transfer it to a bowl and set aside.
Add the other 2 teaspoons of coconut oil to the empty skillet. Saute the onions until tender. Add the garlic and saute for another minute. Add the tomatoes, remaining salt, pepper, and thyme and mix well. Add the cooked chicken without any juices it produced during cooking. Simmer uncovered for about 10 minutes.
Add the vinegar and simmer for another 5 minutes to incorporate it.
Spoon into 4 bowls and sprinkle each with 1 ounce of feta cheese.
Paleo: Leave off the feta cheese.