Sun-dried tomatoes are my cure-all for a menu-planning drought. As long as a jar of sun-dried tomatoes packed in oil are in the fridge, I know a variety of meals are at my disposal. Sun-dried tomatoes, goat cheese, and arugula packed into an omelet for lunch; pizza popcorn for a snack or movie night; or Mediterranean Chicken for dinner, one of my favorite (and quickest!) recipes from my I Love Trader Joe’s College Cookbook.
Mediterranean Chicken with Feta Cheese and Sun-dried Tomatoes
Yield: 2 servings
Prep Time: 5 minutes
Cooking Time: around 6 minutes
This dish is easy enough to make for yourself on a weekly basis, but flavorful and colorful enough to serve on a special occasion. No Trader Joe’s near you? That’s perfectly fine–simple enhance 1/2 cup regular crumbled feta with 1/4 teaspoon each of dried basil, dried oregano, and dried thyme.
1 pound chicken breast tenders
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
1/2 cup Trader Joe’s Sun-dried Tomatoes in Olive Oil, plus 1 tablespoon of the oil
1/4 cup pitted kalamata olives (chopped if you desire)
1/2 cup Trader Joe’s Crumbled Feta with Mediterranean Herbs
1. Season chicken tenders with salt and pepper. In a medium sauté pan, warm the oil over medium-high heat. Add chicken and sauté until golden on one side, about 2 to 3 minutes. Flip the chicken tenders over and cook for 2 to 3 more minutes. Cut into the thickest chicken tender to check for doneness.
2. In a small bowl, stir the sun-dried tomatoes with the olives and feta to combine.
3. When the chicken is cooked, transfer to a serving plate and top with the feta mixture. Serve.