Roasted Chicken Thighs with Feta & Kale

Servings: 3

These tender chicken thighs wrapped in crispy skin are balanced with briny feta, juicy tomatoes, and steamed kale. Serve this elegant dish with crusty bread or a light salad, such as Balsamic Chickpea Salad (page 112) or Simple Mediterranean Salad (page 168).

 

INGREDIENTS

3 boneless chicken thighs
1 tablespoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons extra-virgin olive oil, divided
2 garlic cloves, minced
2 cups grape tomatoes
4 cups chopped kale
2 tablespoons crumbled feta cheese

 

INSTRUCTIONS

1. Dry the chicken thighs using paper towels, then season them with the Italian seasoning, garlic powder, salt, and pepper.
2. Heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the seasoned chicken thighs and cook for 7–8 minutes per side, until chicken is golden and has reached an internal temperature of 165ºF.
3. Transfer the chicken to a plate, cover with aluminum foil, and set aside.
4. Heat the remaining 1 tablespoon of olive oil in the same skillet over high heat and stir in the garlic. Cook for 1 minute, then stir in the tomatoes and cook for 3 minutes, until they soften and release their juices.
5. Stir in the kale and cook for 3 minutes, until it wilts. Transfer the chicken thighs back to the skillet and cook for another minute. Add the feta cheese and remove from the heat.
6. Allow to cool in the skillet for 5 minutes before serving.

 

NUTRITION • per one serving • 

Calories 245
Total Fat 13 g 15%
Saturated Fat 3 g 17%
Polyunsaturated Fat 2.6 g 0%
Monounsaturated Fat 5.8 g 0%
Trans Fat 0% 0%
Cholesterol 114 mg 35%
Sodium 567 mg 48%
Total Carbohydrates 5 g 2%
Dietary Fiber 1 g 4%
Total Sugars 2 g 0%
Protein 24 g 46%
Vitamin A 583 mcg 52%
Vitamin C 21.5 mcg 23%
Vitamin D 0% 0%
Potassium 599 mg 18%
Calcium 89 mg 9%
Iron 2.1 mg 12%

 

This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here


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