Name: Mediterranean Skillet Chicken with Olives and Feta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 artichoke hearts, halved; 2 cloves garlic, minced; chopped fresh parsley for garnish; 4 bone-in, skin-on chicken thighs; 1 teaspoon kosher salt; 1/2 cup chicken broth; 2 tablespoons olive oil; 2 teaspoons dried oregano; 1 tablespoon fresh lemon juice; 4 ounces pitted Kalamata olives; 2 on-the-vine tomatoes, chopped; additional lemon wedges for serving; 1/2 teaspoon black pepper; 1/4 cup crumbled feta cheese

Mediterranean Chicken

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Create a mouthwatering Mediterranean chicken dinner in just 30 minutes using one skillet. This dish features juicy chicken thighs, Kalamata olives, artichoke hearts, tomatoes, and feta cheese, bringing vibrant flavors to your table.

Milk

Gluten Free

Low Carb

Mediterranean

Canned Vegetables

gram

artichoke hearts

Fresh Vegetables

garlic

fresh parsley

Poultry

chicken thigh

Seasonings

salt

Stocks & Broths

milliliter

chicken broth

Oils

olive oil

dried oregano

Juice

lemon juice

Olives & Capers

kalamata olive

vine tomato

Fresh Fruit

lemon

black pepper

Cheese

crumbled feta cheese

Water

Calories

Trans fatty acids

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Iron

Minerals

Magnesium

Phosphorus

Potassium

Zinc

Copper

Manganese

Selenium

Vitamin A

Vitamins

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin C

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Calcium

Sodium

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Skillet Seared Mediterranean Chicken & Asparagus

Mediterranean Skillet Chicken with Olives and Feta

Produce

Meat & Seafood

Baking Goods

Meal

Beverages

Condiment & Toppings

Dairy

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Season both sides of the chicken thighs with the dried oregano, minced garlic, kosher salt, and black pepper.

Heat the olive oil in a large skillet over medium heat.

Place the seasoned chicken thighs in the skillet and cook for 3-4 minutes on each side, until browned.

Add the chicken broth and lemon juice to the skillet.

Arrange the Kalamata olives, chopped tomatoes, and halved artichoke hearts around the chicken thighs.

Bring the mixture to a boil, then reduce the heat to medium-low and cover the skillet with a lid. Simmer for 10 minutes, or until the chicken reaches an internal temperature of 165°F.

Sprinkle the crumbled feta cheese over the dish, and garnish with chopped fresh parsley.

Serve the Mediterranean Skillet Chicken with additional lemon wedges on the side

Mediterranean Skillet Chicken with Olives and Feta

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