GREEK CHICKEN THIGHS

4 Servings

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Nutrition

282 Calories

29g Protein

Ingredients

1.25 lb boneless skinless chicken thighs

1 zucchini sliced thin

1 bunch of asparagus ends trimmed

3 tbsp olive oil (save 1 tbsp to pan fry chicken)

2 cloves of garlic minced

1 lemon juiced

1 lemon sliced

1 tsp dried parsley

Salt to taste

Pepper to taste

Preparation

1. Prepare chicken marinade - add chicken thighs, 2 tbsp of olive oil, juice of 1 lemon, dried parsley and minced garlic to a Ziplock bag. Release all the air and massage ingredients into chicken well. Marinate chicken in fridge 1 hour

2. Preheat oven to 425° & rinse and cut vegetables accordingly

3. Once chicken is done marinating, move to cutting board and season with salt and pepper. Set large oven safe pan to medium high heat and add 1 tbsp of olive oil. Once olive oil is hot, add chicken smooth side down to pan until browned (about 5 - 6 minutes) along with the remainder of the marinade. Flip and cook for another 3 - 4 minutes and remove heat. Add zucchini and asparagus to pan and top with chicken thighs and lemon slices

4. Place oven safe pan in oven and bake for 20 minutes until chicken is fully cooked