Mediterranean Chicken Thighs
Greek Salad with Feta
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Ingredients
- ½ Tbsp lemon juice
- 1½ Tbsp butter, melted
- 1½ Tbsp Greek seasoning
- 4 (3-oz) boneless, skinless chicken thighs
- ¼ tsp kosher salt
- 1 Tbsp olive oil
Instructions
- Preheat oven to 375°F. Combine lemon juice, butter, and Greek seasoning in a small bowl. Brush over chicken. Sprinkle with salt.
- Cook chicken in hot oil in a large ovenproof skillet 3 minutes per side or until lightly browned.
- Transfer skillet to oven, and bake 15 minutes or until done.
Side Dish Ingredients
- 2 cups chopped romaine lettuce
- 1 Roma tomato, chopped
- 4 pitted kalamata olives, halved
- 1½ Tbsp olive oil
- ½ Tbsp lemon juice
- ¼ tsp minced garlic
- ⅛ tsp kosher salt
- ¼ cup crumbled feta cheese
Side Dish Instructions
- Divide lettuce between plates. Sprinkle with tomato and olives.
- Whisk together oil, lemon juice, garlic, and salt in a small bowl; drizzle over each salad. Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
347
|
162
|
509
|
| Fat (g) | 25 | 15 | 40 |
| Sat. Fat (g) | 9 | 3 | 12 |
| Protein (g) | 29 | 4 | 33 |
| Carb (g) | 0 | 4 | 4 |
| Fiber (g) | 0 | 2 | 2 |
| Sodium (mg) | 433 | 384 | 817 |
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