Mediterranean Chicken Thighs (Edit recipe)

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This recipe is super easy, all the ingredients are thrown together and baked. The end result is full of flavor and great for leftovers. It's also Whole30 and Paleo compatible.

10 minutes

40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	358
Fat:	19 g
Carbohydrates:	9 g
Protein:	40 g
Cholesterol:	9 g
Sodium:	989 mg
Fiber:	2 g
Sugars:	4 g
Calculated per serving.

Serves: 5

Ingredients

2 lb Boneless Skinless Chicken Thigh
1 whole Red Onion, small, small dice
.75 cup Kalamata Olives
.5 cup Sun Dried Tomatoes, packed in oil, drained, and thinly sliced
14 oz Artichoke Hearts, quartered, drained
6 cloves Garlic, minced
3 Tbsp Olive Oil
1 Tbsp dried Oregano
1.5 tsp Sea Salt
.5 tsp Black Pepper
.5 whole Lemon, juiced
1 Tbsp Red Wine Vinegar
3 oz Feta Cheese, (omit on Whole30)

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400 degrees.
In a 9x9 baking dish, mix the onion, olives, sun-dried tomatoes, artichoke hearts, garlic, olive oil, oregano, sea salt, pepper, lemon juice, and red wine vinegar.
Add the chicken thighs to the dish and coat them with the olive/artichoke mixture, making sure to mix everything thoroughly.
Crumble the feta over the top of the dish and place the dish in the oven.
Bake for 35-40 minutes. The chicken should be cooked through and no longer pink.
Serve with cauliflower rice, white rice, or any roasted vegetable of choice.