Mediterranean Chicken

Dr. David Ludwig "Always Hungry"


  • 3 Tbsp Olive Oil
  • 6 Boneless, skinless Chicken Thighs (about 1 1/2 pounds, cut into bite size pieces)
  • 1/4 tsp. ground black pepper
  • 1 medium onion sliced into half moons
  • 4 cloves garlic, minced
  • 3 1/2 cups canned diced tomatoes ( 2- 14.5 oz. cans)
  • 1/4 cup Kalamata Olives
  • 1 1/2 half cup cooked garbanzo beans, drained and rinsed
  • 1/2 pound green beans
  • 1/4 cup feta cheese for garnish


Heat the oil in a large skillet or Pot over medium heat.

Add the chicken and saute for about 5 minutes

Add the onion and saute until soft.

Add tomatoes, garbanzo beans, and olives.

Bring to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes or until the chicken is fully cooked.

Stir in the green beans.

Cover and simmer for 3-5 minutes or until the green beans are tender but still bright green.

Serve immediately, garnished with feta cheese.