Mediterranean Diet Hearty Chicken Noodles
Elevate your weeknight dinner routine with Mediterranean Diet Hearty Chicken Noodles—a wholesome, flavorful dish that combines tender chicken, vibrant vegetables, and nutrient-packed whole-grain fettuccine in a savory broth. This one-pot wonder is infused with the zesty brightness of lemon juice, the rich depth of Kalamata olives, and fresh parsley for a Mediterranean-inspired twist. With simple prep, clean ingredients like garlic, zucchini, cherry tomatoes, and olive oil, this recipe is perfect for health-conscious food lovers seeking a hearty and satisfying meal. Ready in just 45 minutes, it’s a nutritious way to enjoy comfort food without compromise. Serve up this Mediterranean masterpiece for a delicious dinner that’s big on taste and even bigger on goodness!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 medium Red onion, thinly sliced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Zucchini, thinly sliced
- 200 grams Cherry tomatoes, halved
- 4 cups Low-sodium chicken broth
- 200 grams Whole-grain fettuccine
- 100 grams Kalamata olives, pitted and sliced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Lemon juice
Instructions
Cut the chicken breasts into bite-sized pieces.
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 7-8 minutes. Remove chicken and set aside.
In the same pot, add the remaining tablespoon of olive oil, minced garlic, and sliced red onion. Sauté for 2 minutes until the onion becomes translucent.
Add the red bell pepper, zucchini, and cherry tomatoes to the pot. Cook for an additional 4-5 minutes until the vegetables are slightly softened.
Pour in the chicken broth and bring to a simmer.
Add the whole-grain fettuccine to the pot. Cook according to the package instructions, usually about 10-12 minutes, stirring occasionally to prevent sticking.
Once the pasta is nearly done, return the cooked chicken to the pot along with the kalamata olives. Stir to combine and let all ingredients warm through.
Remove from heat and stir in the lemon juice and chopped parsley.
Taste and adjust seasoning with more salt and pepper, if needed.
Serve hot, garnishing with additional parsley if desired.
Nutrition Facts
Calories |
2100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 4548 mg | 198% | |
| Total Carbohydrate | 199.0 g | 72% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 29.8 g | ||
| Protein | 149.3 g | 299% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 279 mg | 21% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3097 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
