I’m a big fan of Greek food. So, when this recipe from For the Love of Cooking showed up in my Google Reader, I knew I had to try it. The only thing that I would do different next time, would be to change out the chicken thighs for boneless, skinless chicken breasts. It’s a great light dinner with a nice Mediterranean flavor to it.
Greek Chicken Thighs
2 tsp olive oil, divided
1-2 shallots, sliced into thin rings
1 clove of garlic, minced
6 boneless/skinless chicken thighs, trimmed of any fat
Sea salt and fresh cracked pepper, to taste
Garlic powder, to taste
Dried oregano, to taste
Handful of grape tomatoes
Small handful of kalamata olives, sliced in half
1/2-1 lemon juiced
Zest of one lemon
2 tbsp fresh parsley, chopped (divided)
2 tbsp low fat feta cheese
Preheat the oven to 425 degrees. Heat 1/2 tsp of olive oil in an OVEN SAFE skillet over medium heat. Once hot, add the shallot and cook, stirring frequently until soft and tender (about 2 minutes), add garlic and cook for an additional 45 seconds, stirring constantly. Remove from the pan and set aside.
Add the remaining olive oil to the same skillet and turn the heat up to medium high heat. Season the chicken thighs with salt, pepper, garlic powder and oregano to taste on each side. Once the pan is very hot, add the seasoned chicken breast to the skillet. Cook for 2-3 minutes, until the chicken is golden brown on one side, flip the chicken and add the grape tomatoes, kalamata olives, shallot and garlic mixture, lemon zest, lemon juice and half the parsley then season with sea salt and black pepper to taste.
Place in the oven and roast for 9-10 minutes or until the chicken is cooked through. Remove from oven and sprinkle with the remaining parsley and the feta cheese. Serve and enjoy!