Photo Credit: Simply Nourished
This week on the blog I am featuring a guest post from my friends Jessica and Stacie over at Simply Nourished. They are two real food Registered Dietitians that have a passion for real food, fun and nutrition, so right up my alley. I think you all are going to love this recipe and will enjoy hearing from these like minded ladies. I am so excited to have connected with these RDs and may even have a guest post up on their site soon, stay tuned! They gave me some great content as my life has gotten very busy (see post from this week all about it.)
Thank you to the ladies of Simply Nourished for sharing their deliciousness with us and for allowing us to connect as fellow real food RDs and food bloggers. Please go check them out and follow along with them . Let me know in the comments if you love this one-dish meal! Without further ado, here is their post & recipe!
Hey new friends, we’re Jessica and Stacie, the Registered Dietitian Nutritionists behind Simply Nourished. We are super excited to be taking over Laura’s blog today and sharing a hearty one-dish meal you’re going to love.
At Simply Nourished our mission is create simple tasty gluten-free and paleo-friendly recipes for everyday life. We’ve combined our love of nutrition, health and real food with the concepts of ease and convenience to bring you delicious dishes that are big on flavor but short on ingredients. Most of our recipes are less than 10 ingredients and they all feature wholesome, nourishing and seasonal foods so you can eat well all year round without sacrificing taste. In addition to recipes, on our blog we share bits and pieces of our personal health journey and let our nerdy dietitian sides shine through. We love sharing nutrition & lifestyle tips that can easily be applied to everyday life because we know you’re busy and that you love good, clean, wholesome meals like we do
Head over to Instagram to find out more about us and take a peek into our real food worlds. We love food. No, really. We LOVE food. And coffee, and dogs, and skiing and fermenting all the things.
Now let’s get to the recipe, shall we?!Print
- 1 ½ pounds chicken thighs, bone-in and skin-on (or 1 lb. boneless, skinless thighs)
- Sea salt and black pepper
- 1 Tbsp. avocado or olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 1 14-oz. can artichoke hearts, drained
- 2 Tbsp. chopped kalamata olives
- 1 14-oz. can diced tomatoes, undrained
- 1 tsp. Greek seasoning (may substitute 1 tsp dried oregano, pinch of lemon zest, black pepper and pinch of dried mint)
- 1 tsp. capers, optional
- ½ lemon
- Parsley for garnish, optional
- Heat a large skillet over medium-high heat. Cast-iron works great for this.
- While the skillet warms, salt and pepper the chicken thighs (or legs, if using)
- Add 1 Tbsp. oil to the skillet and place the thighs skin side down being careful not to overcrowd them. Cook about 7-8 minutes or until the skin starts to brown and crisp up a bit.
- When the first side is crispy, carefully flip thighs over and cook an additional 3-5 minutes before transferring to a plate. Repeat with remaining oil and chicken if you didn’t get them all in the pan the first time (you may not need any or all of the oil the second time depending on how much fat rendered out of the first batch of chicken)
- Pour all but a few teaspoons of oil out of the pan and lower the temperature to medium. Add chopped onion and saute until softened, about 3 minutes, then add garlic and cook until fragrant, about 30 seconds.
- Add drained artichoke hearts, olives, tomatoes and Greek seasoning. Turn up the heat and bring to a simmer.
- Return chicken to the pan nestling it amongst the vegetables.
- Cover and allow to simmer 10 minutes or until chicken is cooked through.
- Remove from heat and squeeze lemon juice over all. Top with chopped parsley, if desired.
Per serving nutrition: Calories: 430 • Sodium: 665mg • Fat: 26g • Carbohydrate: 12g • Protein: 33g • Sugars: 4g • Fiber: 3g
This Greek Skillet Chicken is a one-pan wonder making both the prep and the cleanup a breeze. We love using a cast iron skillet for this recipe because you can get the skin really crispy and because cast iron heats evenly and holds heat well. Cast iron is great but it’s not a must. Just use a large, heavy-bottomed skillet instead.
Did you know that cooking acidic foods like tomatoes in cast iron allows small amounts of iron to leach into the food? This is a good thing. You won’t taste a thing and if you suffer from anemia, consider it a great way to boost your iron levels just a bit.
If you don’t have Greek seasoning you can easily substitute an equal amount of Italian seasoning or just use good old salt and pepper. It’s still going to be delicious.
We love this dish served over a big bed of fresh spinach to add some color and some vitamin A. But a side of sauteed broccoli or kale is also really nice.
Photo Credit: Simply Nourished
Thank you so much to the ladies of Simply Nourished! If you want more information on them, check out their bio and links below. I cannot wait to see more recipes from these Real Food RDs!
Bio: Jessica Beacom and Stacie Hassing are the Registered Dietitian Nutritionists behind Simply Nourished. Their recipes are designed to be big on taste and short on ingredients so you can spend less time in the kitchen and more time doing what you love. You can find more recipes and healthy eating inspiration on their blog at Simply Nourished Recipes.