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Whole grain snacks are an outstanding choice for a fast balanced snack. A slice of whole wheat toast, as an example is a great snack in the morning. Eating on the run may be healthier with whole grain chips and crackers. Deciding on whole grain food items is always much better than eating the processed grains we commonly come across in our grocery stores.

There are lots of healthy snacks you can choose that never involve a lot of preparation or searching. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to mediterranean inspired chicken stew with olives, tomatoes & potatoes recipe. You can cook mediterranean inspired chicken stew with olives, tomatoes & potatoes using 17 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Mediterranean Inspired Chicken Stew with Olives, Tomatoes & Potatoes:

1. Prepare chicken pieces (I like bone-in, skin on)
2. You need salt
3. Prepare ground black pepper
4. Prepare flour
5. You need oil
6. Use onion, cut into 1/2" wide slices
7. Use garlic, peeled and smashed
8. Prepare fresh tomatoes, cut into sixths
9. You need bay leaf
10. Take dried oregano (or 2 to 3 Tablespoons chopped fresh)
11. Use unsalted liquid (any combo of water, dry white wine, or chicken or veg stock)
12. Take olives
13. Take olive brine
14. You need zest of half a lemon (optional)
15. Get lemon juice
16. You need potatoes, peeled and cut into 1.5-inch cubes
17. Get chopped fresh parsley for finishing

Steps to make Mediterranean Inspired Chicken Stew with Olives, Tomatoes & Potatoes:

1. Season chicken pieces with the salt and pepper and then dust on both sides with the flour.
2. Preheat pot to medium high, add oil, then brown chicken, 4 to 5 minutes a side, or until each side is golden brown. - - Remove chicken from pot and set aside.
3. Add onion and garlic and saute for about 3 minutes until onion turns translucent. - - Then add tomatoes, bay, oregano, and lemon zest, give it a stir, and let the herbs bloom for a minute or so.
4. Add the chicken back along with olives, olive brine, liquid (stock or water). - - Give it a gentle stir and adjust salt seasoning if needed. - - Turn heat down to medium, cover, and simmer for 20 to 25 minutes, stirring occasionally.
5. Add potatoes and try to submerge them as under the liquid as much as you can. - - You might like to add another 1/4 to 1/2 teaspoon of salt to lend a little extra seasoning for the potatoes. - - Simmer, with lid askew for another 20 minutes or so, stirring occasionally.
6. Sprinkle with fresh chopped parsley (and maybe add a couple of lemon wedges for squeezing onto the chicken right before eating). - - Enjoy with your choice of pasta, rice, or crusty bread. :)

Mine is roasted chicken thighs or quarters with crispy chicken skin. Brown it on the stove, throw it in the oven, and (im)patiently wait for it to bake. Roasted chicken is a blank canvas for flavor, so after some brainstorming, I came up with Mediterranean Roasted Chicken Thighs with olives, tomatoes. Add the chicken and cook until it is heated through. Put the chicken on plates (over rice if desired), and spoon the sauce equally over the chicken.

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