I think I mentioned a few posts ago that I’ve been on a Mediterranean kick lately. I love all the salty flavors in this dish: kalamata olives, artichoke hearts, and feta cheese. It’s light, it’s fresh, and it’s a quick meal to throw together any night of the week. Health perk: it’s just chicken and veggies! No rice, pasta, or potatoes, so it’s calorie-friendly. There’s not even any butter in the dish – it’s all flavor and no guilt! Here’s how to make it:
- 1 lb. boneless, skinless chicken thighs
- 2 zucchini (medium to large)
- 1 can quartered artichoke hearts, drained
- 2 cups of grape tomatoes (roughly)
- 1/2 c. kalamata olives, chopped
- 1/2 of a lemon
- 8 – 10 mint leaves, finely chopped
- 4-5 Tbsp. olive oil (divided)
- salt and pepper
- Feta cheese (to garnish)
- Preheat oven to 375 degrees. While the oven preheats, drizzle 2-3 Tbsp. of olive oil in the bottom of a 9×13 pan and set aside.
- Chop the zucchini as desired, really. I cut mine into about 3-inch long sticks but you can just as easily cut the zucchini any way you prefer to eat it. Add the zucchini to the 9×13 pan.
- Add the tomatoes, artichoke hearts, and kalamata olives to the 9×13 pan as well.
- Nestle the chicken thighs into the 9×13 pan, amongst the veggies. Season everything with some salt and pepper.
- Drizzle 2-3 Tbsp. of olive oil on top of the chicken and veggies in the pan. Sprinkle the chopped mint leaves on top of everything.
- Squeeze the juice of half a lemon over the entire mixture in the pan. Bake for 40-45 minutes, or until chicken is cooked through.
- Remove the pan from the oven and allow to cool for 4-5 minutes. Plate each serving and sprinkle with feta to garnish. Serve immediately.