Mediterranean Chicken for One
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A chicken thigh simmered with artichoke hearts, red onion, and Kalamata olives, topped with feta.
Ingredients
- 1 boneless skinless chicken thigh (4–6 ounces)
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 tablespoon extra virgin olive oil
- 2 large artichoke hearts (2 ounces) halved lengthwise
- ¼ cup chopped red onion
- 1 garlic clove minced
- ¼ teaspoon dried oregano
- ½ cup low-sodium chicken broth
- 2 tablespoons sliced pitted Kalamata olives
- 2 tablespoons crumbled feta
Equipment
- skillet
Directions
- Season the chicken with the salt and pepper. Heat the oil in a 10-inch skillet over medium-high heat for about 30 seconds. Cook the chicken for 4 minutes per side, then move it to a plate and cover it.
- Add the artichokes and red onion to the pan and cook for about 2 minutes, adding a little oil if the pan is dry. Stir in the garlic and oregano and cook for 30 seconds.
- Put the chicken back in, add the broth and olives, and bring to a simmer. Cover, turn the heat down, and cook for 3 minutes. Uncover and cook 2 minutes more, until the chicken reaches 165°F.
- Put the chicken and vegetables on a plate and sprinkle with the feta.
Nutrition
Serving: 440g | Calories: 466kcal | Carbohydrates: 15g | Protein: 41g | Fat: 27g | Saturated Fat: 6.9g | Trans Fat: 0g | Cholesterol: 177mg | Sodium: 866mg | Potassium: 768mg | Fiber: 4.4g | Sugar: 2.5g | Vitamin A: 190IU | Vitamin C: 8.2mg | Calcium: 156mg | Iron: 3.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); skinless chicken thigh counted as raw boneless chicken thigh. Brands and portions vary, so use it only as an approximation.