Credit for this delicious meal goes to Diabetes Australia.
Recipes that require minimal cleanup are always welcome in my kitchen! This one, with its Greek flair, has delighted the family many times over. Enjoy!
Ingredients:
- 6 chicken thigh filets- fat trimmed
- 1 large red bell pepper - cut up
- 2 small zucchini - cut up
- 1 red onion - cut up
- 1 cup cherry tomatoes - whole
- 1/3 cup reduced fat feta - crumbled
- 1/3 cup Kalamata olives - rinsed & halved
- chopped parsley for garnish (optional)
Marinade:
- 1/3 cup extra virgin olive oil
- 1/3 cup lemon juice
- 1 tsp Dijon mustard
- 4 cloves garlic, crushed
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp black pepper
Preparation:
Bring chicken to room temperature and heat oven to 360
degrees F. Mix all marinade ingredients in a 2-cup measuring cup. In a large
bowl, add chicken thighs and pour half the marinade over the top. Leave to
marinate in the fridge for one hour.
Lightly grease a large baking tray with olive oil. Add red
bell pepper, zucchini and onion. Pour the reserved marinade over the vegetables
and mix to combine. Next, place marinated chicken thighs on top of the
vegetables. Bake in oven for 30 minutes.
Remove baking tray and add cherry tomatoes, Kalamata olives,
and crumbled feta. Return to the oven to cook for 20-25 minutes until chicken
is cooked through. Garnish with chopped parsley and serve.
Blessed be… and happy cooking!