Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    Meg’s Recipes

    Keto Greek Sheet Pan Chicken Dinner

    Chicken
    Greek
    Keto
    One Pan
    ​

    6 servings

    μερίδες

    15 minutes

    χρόνος ενεργούς προετοιμασίας

    1 hour

    συνολικός χρόνος
    Ξεκινήστε το Μαγείρεμα

    Υλικά

    ½ cup olive oil

    1 lemon (juiced, about 3 tablespoons)

    4 garlic cloves (minced)

    2 teaspoon dried oregano

    1 teaspoon dried thyme

    1 teaspoon Dijon mustard

    1 teaspoon kosher salt

    ½ teaspoon freshly ground black pepper

    6 chicken thighs (bone-in, skin-on)

    1 medium zucchini (halved lengthwise and sliced)

    1 yellow bell pepper (chopped into 1-inch pieces)

    ½ large red onion (thinly sliced into wedges)

    1 pint cherry or grape tomatoes

    ½ cup kalamata olives (pitted)

    ¼ cup feta cheese

    2 tablespoons finely chopped fresh parsley

    Οδηγίες

    Whisk

    Preheat the oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.

    Marinate

    Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 to 15 minutes.

    Toss

    While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.

    Bake

    Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.

    Remove and Bake

    Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.

    Sprinkle the chicken and vegetables with chopped fresh parsley before serving.

    Διατροφή

    Μέγεθος Μερίδας

    -

    Θερμίδες

    454 kcal

    Συνολικά Λιπαρά

    35 g

    Κορεσμένα Λιπαρά

    9 g

    Ακόρεστα Λιπαρά

    23 g

    Τρανς Λιπαρά

    1 g

    Χοληστερόλη

    147 mg

    Νάτριο

    767 mg

    Συνολικοί Υδατάνθρακες

    10 g

    Διαιτητικές Ίνες

    3 g

    Συνολικά Σάκχαρα

    4 g

    Πρωτεΐνη

    26 g

    6 servings

    μερίδες

    15 minutes

    χρόνος ενεργούς προετοιμασίας

    1 hour

    συνολικός χρόνος
    Ξεκινήστε το Μαγείρεμα

    Έτοιμοι να ξεκινήσετε το μαγείρεμα;

    Συλλέξτε, προσαρμόστε και μοιραστείτε συνταγές με το Umami. Για iOS και Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Όροι • Προσωπικό Απόρρητο • Συχνές Ερωτήσεις

    • Make primary photo
    • Delete photo

    Υλικά

    ½ cup olive oil

    1 lemon (juiced, about 3 tablespoons)

    4 garlic cloves (minced)

    2 teaspoon dried oregano

    1 teaspoon dried thyme

    1 teaspoon Dijon mustard

    1 teaspoon kosher salt

    ½ teaspoon freshly ground black pepper

    6 chicken thighs (bone-in, skin-on)

    1 medium zucchini (halved lengthwise and sliced)

    1 yellow bell pepper (chopped into 1-inch pieces)

    ½ large red onion (thinly sliced into wedges)

    1 pint cherry or grape tomatoes

    ½ cup kalamata olives (pitted)

    ¼ cup feta cheese

    2 tablespoons finely chopped fresh parsley

    Οδηγίες

    1

    Whisk

    2

    Preheat the oven to 425°F (220°C). In a small bowl, whisk together the oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.

    3

    Marinate

    4

    Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, then use your hands to toss the chicken in the marinade and make sure it's well coated. Marinate the chicken for 10 to 15 minutes.

    5

    Toss

    6

    While the chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle the remaining marinade on top. Toss together to coat the vegetables.

    7

    Bake

    8

    Add the chicken thighs the baking sheet, nestling them around the veggies, and bake for 30 minutes.

    9

    Remove and Bake

    10

    Remove the baking sheet from the oven, add the olives and feta and then place it back in the oven for another 10 to 15 minutes, or until the vegetables are softened and the chicken is cooked through to 165°F.

    11

    Sprinkle the chicken and vegetables with chopped fresh parsley before serving.