The vegetables and seasonings in this recipe are a classic combination that can be used with any lean protein. Mix it up and try it with fish or pork tenderloin, or even marinated tofu!
Ingredients
- 1 red onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- ½ lb. fingerling potatoes, cut in half
- 2 (9 oz.) pkgs. frozen artichoke hearts, thawed and quartered
- 1 cup cherry tomatoes
- 2 Tbsp. capers, drained
- 4 Tbsp. olive oil, divided
- 1 tsp. salt, divided
- 2 tsp. black pepper divided
- ½ tsp. crushed red pepper flakes, divided
- 1 Tbsp. fresh oregano, chopped and divided
- 6 boneless, skinless chicken thighs
- ½ cup kalamata olives, pitted
- Juice of 1 lemon
- ¼ cup feta, crumbled
Directions
- Preheat oven to 400º F.
- On a large baking sheet, toss the onion, bell pepper, garlic, potatoes, artichoke hearts, tomatoes and capers with half the olive oil, salt, pepper, red pepper flakes, and oregano. Spread in a single even layer.
- Place the chicken thighs on top of the veggies, spacing them out evenly on the baking sheet. Drizzle the chicken with the remaining olive oil and season with the remaining salt, pepper, red pepper flakes and oregano.
- Roast until the chicken has begun to brown on top, and the veggies have softened, about 30 minutes. Remove the pan from the oven and sprinkle with kalamata olives. Return the chicken to the oven and continue to cook until chicken is done, or when the internal temp is 165º F.
- Garnish with fresh lemon juice and feta. Serve hot.
Nutrition Facts
6 servings per container
Serving Size 373 g
| Amount per serving | ||
|---|---|---|
| Calories | 400 | |
| % Daily Value* | ||
| Total Fat 20g | 26% | |
| Saturated Fat 4g | 20% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 2.5g | ||
| Monounsaturated Fat 9g | ||
| Cholesterol 146mg | 48% | |
| Sodium 855mg | 37% | |
| Total Carbohydrate 21g | 8% | |
| Dietary Fiber 8g | 29% | |
| Total Sugars 4g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 9g | ||
| Protein 34g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 114.8mg | 8% | |
| Iron 2mg | 10% | |
| Potassium 930mg | 20% | |
| Vitamin A 81.7mcg | 10% | |
| Vitamin C 41.1mg | 45% | |
| Vitamin E 2.1mg | 15% | |
| Vitamin K 15.7mcg | 15% | |
| Thiamin 0.3mg | 25% | |
| Riboflavin 0.5mg | 40% | |
| Niacin 16mg | 100% | |
| Vitamin B6 1mg | 60% | |
| Folate 159.9mcg | 40% | |
| Vitamin B12 1mcg | 40% | |
| Biotin 1.8mcg | 6% | |
| Chloride 171.1mg | 8% | |
| Pantothenate 2.3mg | 40% | |
| Phosphorus 397.7mg | 30% | |
| Iodine 0.6mcg | 0% | |
| Magnesium 84mg | 20% | |
| Zinc 2.8mg | 25% | |
| Selenium 35.6mcg | 70% | |
| Copper 0.3mg | 20% | |
| Manganese 0.3mg | 15% | |
| Chromium 0.3mcg | 0% | |
| Molybdenum 3.4mcg | 6% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Skinless Chicken Thighs, Artichoke Hearts, Diced Potatoes, Tomatoes, Red Bell Pepper, Onion, Kalamata Olives (kalamata Olives, Water, Red Wine Vinegar, Sea Salt, Extra Virgin Olive Oil), Olive Oil, Feta Cheese (milk, Salt, Enzymes, Cheese Cultures), Lemon Juice, Capers (capers In Vinegar, Water, Salt), Oregano, Garlic, Salt, Black Pepper, Red Pepper Flakes.
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