Mediterranean Chicken
Serving size: 4
Calories per serving: 339
1 teaspoon lemon zest
1/2 pound fresh asparagus
1 cup whole wheat couscous
1 lemon, sliced into thin rounds
1/2 cup pitted olives such as kalamata
3 4 sprigs fresh thyme
2 garlic cloves, sliced into thin rounds
1/4 cup white wine
1/4 cup chicken broth
8 10 skinless chicken thighs, bone in
1/4 teaspoon pepper
1/2 teaspoon salt
1 tablespoon olive oil
Directions:
1. Preheat the oven to 450 degrees. Heat olive oil in a large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper; add to pan, meaty side down. Cook for 5 minutes. Turn and cook for 2 minutes more.
2. Pour out any excess fat. Return pan to burner; stir in broth and wine, scraping up any brown bits. Scatter garlic, thyme, and olives on chicken. Lay one lemon round on each piece of chicken.
3. Place skillet in oven. Roast chicken for 17 to 20 minutes, or until juices run clear. (Reserve 2 to 4 thighs plus sauce for Orzo "Paella," slide 3.)
4. Prepare couscous according to package directions and steam asparagus until crisp-tender. Serve chicken over couscous; place steamed asparagus on the side and sprinkle with lemon zest.
2. Pour out any excess fat. Return pan to burner; stir in broth and wine, scraping up any brown bits. Scatter garlic, thyme, and olives on chicken. Lay one lemon round on each piece of chicken.
3. Place skillet in oven. Roast chicken for 17 to 20 minutes, or until juices run clear. (Reserve 2 to 4 thighs plus sauce for Orzo "Paella," slide 3.)
4. Prepare couscous according to package directions and steam asparagus until crisp-tender. Serve chicken over couscous; place steamed asparagus on the side and sprinkle with lemon zest.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
