Mediterranean Chicken - Kraft Recipes Top
Comida Kraft
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Mediterranean Chicken

Prep Time
Total Time

4 servings

Discover how layering tomato flavors helps perfect Mediterranean Chicken! Serve your Mediterranean Chicken with steamed vegetables to round out the meal.

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What You Need

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Make It

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  • Cook rice as directed on package.
  • Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken, onions and oregano; cook 6 min. or until chicken is lightly browned on both sides and onions are crisp-tender, turning chicken after 3 min. Add tomatoes, dressing and garlic; stir gently. Cook 4 to 6 min. or until chicken is done (165ºF), turning chicken after 3 min. Stir in olives.
  • Spoon rice onto platter; top with chicken and sauce.

Special Equipment Needed

Serving Suggestion

Serve with your favorite steamed vegetable to round out the meal.


  • 4 servings

Healthy Living

  • Low fat
  • Low calorie
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 2-1/2 Starch
  • 1 Vegetable
  • 3 Meat (L)

Nutrition Bonus

Impress family and guests alike with this elegant dinner that is low in both calories and fat.

Nutritional Information

Serving Size 4 servings
Calories 360
Total fat 8g
Saturated fat 1.5g
Cholesterol 65mg
Sodium 720mg
Carbohydrate 42g
Dietary fiber 3g
Sugars 6g
Protein 29g
% Daily Value
Vitamin A 6 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I have been begged by famliy to keep making this, and I agree it is wonderful. I have been begged by famliy to keep making this, and I agree it is wonderful. I did however make a couple changes. I used ground oregano and dusted each side of the breasts as they were browning. And I used (2) cans un-drained Diced Tomatoes with garlic,& basil in lieu of the Italian Tomatoes which I could not find @ my store, this also makes a nice amount of 'gravy' or 'sauce' for your rice. And I opted out of adding any additional garlic. The garlic in the diced tomatoes added enough and I also added about a 1/3 cup of water to allow the chicken to steam cook for about 15min once browned. This is so delicious and we normally hate olives. I add extra because they add such a nice flavor and they taste great too. And a tip- the longer you can leave this simmering the moister more flavorful the whole pot becomes. I normally leave it for at least 30min. just simmering. WE LOVE this recipe.
Date published: 2008-08-06
Rated 5 out of 5 by from This was fantastic! This was fantastic! It was so easy! I used chicken tenders also with the black instead of green olives (mainly because that's what I had on hand). It smelled so good while it was cooking, the chicken was so moist and all the flavors worked very well together. We topped it off with some steamed veggies and garlic toast -- perfect!!! We will definitely have this again!!!
Date published: 2010-02-02
Rated 5 out of 5 by from This recipe had a wonderful taste. This recipe had a wonderful taste. I used undrained diced tomatoes, along with a little more dressing, I cooked the chicken in a 9x13 dish in the oven at 375* for 25min. I sauteed onion, artichoke hearts, black olives &mushrooms in O.O. in skillet. used extra juice for rice, put chicken on top then onion&veggies. This was wonderful, I Will make this over, and over.
Date published: 2008-05-16
Rated 4 out of 5 by from I'm not a huge fan of tomatoes but I thought this turned out VERY tasty. I'm not a huge fan of tomatoes but I thought this turned out VERY tasty. I used wheat rotini noodles instead of the rice as thats what I had onhand - drizzled them w/a little EVOO and they were fine. Also, I had some other type of Greek Vinegrette dressing I needed to use up so it worked out great. I will probably make this again because my boyfriend LOVED it!
Date published: 2007-10-19
Rated 5 out of 5 by from Outstanding. Outstanding. I subbed mixed bell peppers for the onion (family preference) and used fat free dressing. Otherwise, this was just as directed. We licked our plates clean, and I was requested to make just the sauce over rice as a side dish regularly! (for a family who dislikes both veggies AND rice, that's saying something!!!) Thank you!
Date published: 2007-11-20
Rated 5 out of 5 by from Definitely will be making this one again! Definitely will be making this one again! Was sooo fast and easy to pull together, worked great for a busy weeknight! I even added a bit to it, used a 1/2 c of the dressing and by dipping the chicken in an egg wash and then seasoned bread crumbs, browned it etc and it was still fast! Hubby has told me this is one I must make again!
Date published: 2007-10-02
Rated 5 out of 5 by from This was absolutely delicious! This was absolutely delicious!! Would have to say close to restaurant quality! My husband who is a very picky eater devoured it and said to definitely make it again! The chicken breasts I used were a bit large and we ended up cutting them in half and each eating just a half- next time i will try and find smaller chicken breasts.
Date published: 2009-08-06
Rated 5 out of 5 by from I loved this recipe! I loved this recipe! I cook all the time and I love variety. This recipe has a great flavor. I used fresh garlic and it made the flavor even better! My boyfriend was not a huge fan of the taste of the olives mixed into the mix. My suggestion is either use black olives or garlic-stuffed green olives. I am definitely making this again--it was fabulous and both of us loved it.
Date published: 2007-12-09
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