Baked Greek Chicken
Mushroom and Green Bean Sauté
Ingredients
- 1¼ lb bone in, skin on chicken thighs
- 1½ Tbsp olive oil, divided
- 1 tsp Greek seasoning, divided
- 1 zucchini, cut into chunks
- ½ cup grape tomatoes
Instructions
- Preheat oven to 400°F. Drizzle chicken with ½ Tbsp oil, and sprinkle with ½ tsp seasoning on a greased roasting pan; bake 15 minutes.
- Meanwhile, toss zucchini and tomatoes with 1 Tbsp oil and ½ tsp seasoning.
- Arrange vegetables around chicken on pan. Bake 25 to 30 minutes longer or until chicken is done and vegetables are tender.
Side Dish Ingredients
- 1 (8-oz) pkg thin green beans
- 1 (8-oz) pkg sliced mushrooms
- 1 Tbsp chopped fresh thyme
- ⅛ tsp salt
- ⅛ tsp pepper
- 1½ Tbsp avocado oil
Side Dish Instructions
- Cook green beans according to package directions. Keep warm.
- Cook mushrooms, thyme, salt, and pepper in hot oil in a skillet over medium heat 8 minutes or until just tender. Stir in beans.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
330
|
102
|
432
|
| Fat (g) | 26 | 7 | 33 |
| Sat. Fat (g) | 6 | 1 | 7 |
| Protein (g) | 20 | 3 | 23 |
| Carb (g) | 4 | 7 | 11 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 419 | 101 | 520 |
| T. Sugs (g) | 3 | 2 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
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