Greek-Inspired Chicken Thighs

Greek-Inspired Chicken Thighs

Yield: 4 Servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time:30 minutes

Ingredients:

8 Boneless, skinless chicken thighs

4 oz sun-dried tomatoes, drained and sliced into slivers, 2 TBSP of the oil reserved

8 oz cherry or pear tomatoes, halved

¼ cup kalamata olives, sliced in half

¼ cup green olives, sliced in half (I prefer the Casteltrevano olives)

2 lemons, quartered

For the spice rub:

½ tsp each smoked paprika, dried basil, dried oregano, dried thyme

¼ tsp red pepper flakes

¼ tsp each, salt and ground black pepper

For the feta cheese topping and garnishes:

2 oz crumbled feta cheese (can be dairy free, such as Follow Your Heart brand feta)

2 TBSP extra virgin olive oil

1 tbsp chopped fresh basil

1 tsp each, dried thyme and dried oregano

¼ tsp ground black pepper

Fresh basil for garnish (torn or cut in a chiffonade)

Directions:

In a small bowl, combine the smoked paprika, dried basil, dried oregano, dried thyme, red pepper flakes, salt and ground black pepper.
Heat a large skillet to medium-high heat, then add the reserved oil from the sun-dried tomatoes. Once the oil is heated, add the chicken thighs and cook for 4 minutes on the first side, then cook the chicken on the other side for 4 minutes.
Reduce the heat to medium-low and add the sun-dried tomatoes and cook for a couple of minutes.
Add the cherry tomatoes, sliced olives, and the juice from half a lemon. Cook for a few minutes until cherry tomatoes are softened and release their juices. This will take about 4 minutes.
Meanwhile combine the ingredients for the feta cheese topping in a small bowl.
You can take the skillet to the table to serve or serve on 4 dinner plates.
Top with the feta cheese topping and fresh basil.
Serve with lemon wedges.

Notes:

This meal pairs perfectly with a glass of pinot grigio or a crisp chardonnay.
This is a terrific meal for weeknights since you can have it on the table in 30 minutes.

Bon Appetit!