Get the Recipe: Mediterranean Chicken and Veggies
You'll love this easy one pan dinner with Mediterranean Chicken and Veggies! Zucchini, mushrooms, cherry tomatoes simmer with tender chicken thighs in a deliciously flavorful sauce.
Ingredients
- 2 lbs chicken thighs skinless/boneless
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup olive oil
- 1 medium zucchini, sliced
- 8 oz mushrooms, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes
- ½ cup kalamata olives
- ¼ cup chicken broth
- 4 garlic cloves, minced
- 2 tbsp balsamic vinegar
- 1 tbsp fresh dill, minced
- 1 tsp dry oregano
- 1 lemon, juiced (2-3 tablespoons)
- ¼ cup feta cheese
Equipment
Instructions
- Heat a skillet to medium-high, then pour in 2 tablespoons of the olive oil. Season the chicken with salt and pepper, then place the thighs in the pan. Cook until golden brown on each side (but not until cooked all the way through), about 5-6 minutes per side.
- Remove chicken from the skillet. Add the remaining olive oil, then toss in the onions, mushrooms, and zucchini. Cook the veggies 4-5 minutes, stirring and turning occasionally to make sure nothing burns.
- Return the chicken to the skillet, then add all remaining ingredients except the feta cheese. Stir and continue cooking a few minutes until chicken is cooked through. When ready to serve, remove from heat and top with feta cheese.
Notes
This recipe makes 4 servings, and each serving has 9.1 net carbs. Depending on the size of your thighs, this may mean 1-2 thighs, then a quarter of the veggies in the pan.
Serving: 0.25 of recipe (1-2 thighs and 1/4 of veggies), Calories: 252kcal, Carbohydrates: 14.3g, Protein: 19.3g, Fat: 14.4g, Cholesterol: 78.7mg, Sodium: 930.8mg, Fiber: 2.7g, Sugar: 7.1g
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