Mediterranean Chicken Bake

Mediterranean Chicken Bake - 2 Guiding Stars

Active Time

20 min.

Total Time

40 min.

Servings

6 (373 g)

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.

Nutritional analysis per serving: Calories 400; Total Fat 20g (26% Daily Value); Saturated Fat 4g (20% DV); Trans Fat 0g; Cholesterol 146mg (48% DV); Sodium 855mg (37% DV); Total Carbohydrate 21g (8% DV); Dietary Fiber 8g (29% DV); Total Sugars 4g; Includes 0g Added Sugars (0% DV); Protein 34g; Vitamin D 0% DV; Calcium 8% DV; Iron 10% DV; Potassium 20% DV; Niacin 100% DV; Selenium 70% DV; Vitamin B6 60% DV.