Mediterranean Chicken


2 tablespoons canola oil
1 medium onion, chopped
3 cloves garlic, minced
4, 6 ounce boneless, skinless chicken breasts
1 teaspoon ground oregano
1/2 teaspoon ground thyme
1/2 teaspoon dried dill
1/4 teaspoon onion powder
Salt and black pepper, to taste
1/3 cup white cooking wine
2 Tbsp. lemon juice
1Tbsp. olive oil
1 1/2 Tbsp. Dijon mustard
1 cup cherry tomatoes, halved
1/3 cup Kalamata olives, pitted
1/3 cup feta cheese


Heat canola oil over medium-high heat in skillet. Add onion and garlic, stir for 3 to 5 minutes or until beginning to brown. Add chicken to medium bowl. Sprinkle with oregano, thyme, dill, onion powder, salt and pepper to taste. Toss to evenly coat. Sauté chicken until browned ~3-4 minutes per side. Combine wine, lemon juice, olive oil and mustard. Pour over chicken. Reduce heat to medium-low, and continue cooking chicken until no longer pink in the middle. Sprinkle with tomatoes, olives, feta cheese. Heat through. Serve over whole-grain pasta, whole grain rice or quinoa with roasted veggies. Top with fresh chopped parsley or dill if desired.