Roasted Peppers and Olive Chicken
Mediterranean Roasted Broccoli
Ingredients
- 1½ lb boneless, skinless chicken thighs
- ¾ tsp garlic salt
- ¼ cup olive oil, divided
- 3 Tbsp cold butter, cut into small cubes
- 3 Tbsp finely chopped fresh parsley
- 1 (12-oz) jar thinly sliced roasted red peppers, drained
- ½ cup pitted Castelvetrano olives
- 3 cloves garlic
- 1 tsp lemon zest
- 2 Tbsp lemon juice
Instructions
- Preheat oven to 400°F. Sprinkle chicken with garlic salt. Sear chicken, in batches, in 2 Tbsp hot oil in a large cast-iron skillet over medium-high heat 3 to 4 minutes per side or until browned.
- Return all chicken to skillet; sprinkle with butter and parsley. Bake 18 to 20 minutes or until chicken is done.
- Meanwhile, pulse peppers, olives, and garlic in a food processor until coarsely chopped. Add 2 Tbsp oil, lemon zest, and lemon juice; pulse until combined. Serve pepper mixture over chicken.
Side Dish Ingredients
- 2 (12-oz) pkg broccoli florets
- 3 Tbsp olive oil
- 2 tsp dried oregano
- ½ tsp sugar
- ½ tsp garlic salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Toss together all ingredients on a large rimmed baking sheet; spread in a single layer. Bake 20 to 25 minutes or until broccoli is tender and browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
288
|
152
|
440
|
| Fat (g) | 20 | 12 | 32 |
| Sat. Fat (g) | 6 | 2 | 8 |
| Protein (g) | 23 | 2 | 25 |
| Carb (g) | 4 | 10 | 14 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 660 | 223 | 883 |
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