Mediterranean Diet Sweet and Sour Chicken
Elevate your dinner menu with this vibrant and wholesome Mediterranean Diet Sweet and Sour Chicken recipe, a perfect balance of bold flavors and healthy ingredients. This dish combines tender seared chicken breasts with a medley of colorful bell peppers, caramelized red onions, and juicy cherry tomatoes simmered in a tangy-sweet sauce made from white wine vinegar, honey, and low-sodium chicken broth. Enhanced with briny capers, fresh parsley, and a hint of lemon zest, every bite bursts with Mediterranean-inspired freshness. Quick and easy to prepare, this 45-minute recipe is ideal for busy weeknights or relaxed weekend gatherings. Pair it with whole-grain couscous, quinoa, or a crisp green salad for a complete meal that's both nourishing and delicious. Perfect for fans of Mediterranean cuisine and those seeking a health-conscious take on sweet and sour chicken, this recipe is sure to impress!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (skinless, boneless)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Red bell pepper (sliced into strips)
- 1 large Yellow bell pepper (sliced into strips)
- 1 medium Red onion (sliced)
- 1.5 cups Cherry tomatoes (halved)
- 3 tablespoons White wine vinegar
- 3 tablespoons Honey
- 0.25 cup Low-sodium chicken broth
- 1 tablespoon Capers (rinsed and drained)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Lemon zest
- 6 leaves Fresh basil leaves (optional, for garnish)
Instructions
Season the chicken breasts with half of the salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove from skillet and set aside (chicken will not be fully cooked yet).
Add the remaining olive oil to the skillet, followed by the sliced red bell pepper, yellow bell pepper, and red onion. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften slightly.
Add the cherry tomatoes and cook for another 2 minutes to allow them to release some of their juices.
In a small bowl, whisk together the white wine vinegar, honey, and chicken broth. Pour this mixture into the skillet and stir to combine.
Return the chicken breasts to the skillet, nestling them among the vegetables.
Lower the heat to medium, cover the skillet, and cook for 10-12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Stir in the capers, fresh parsley, and lemon zest. Adjust seasoning with remaining salt and pepper, if needed.
Serve hot, garnished with fresh basil leaves if desired. This dish pairs beautifully with a side of whole-grain couscous, quinoa, or a simple green salad.
Nutrition Facts
Calories |
1802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 76.7 g | ||
| Protein | 224.2 g | 448% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 197 mg | 15% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 3419 mg | 73% | |
*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.
