DINNER…30 minutes or less…only 10 of that is hands on. MEDITERRANEAN CHICKEN! Easy Peasy! My family loved it! So good! We love lemony dishes as is.
What You Need:
Organic Chicken Thighs
Organic Chicken Bouillon
Organic Roasted Red Peppers
What you Do:
Preheat Oven to 425. Season chicken with salt and pepper. Heat 2 Tbsp oil in a large sauce pan. Sear the chicken on both sides for 2 minutes each side. Push chicken to the side and add peppers, garlic, and olives. Heat for 1 minute. Add artichoke hearts and stir. Add rinsed and strained chickpeas to the pan and stir. Squeeze in half the juice of a lemon. Crumble in bouillon and add 1/2 cup water. Quarter remaining had of the lemon and add it to the pan. Stir it over the chicken thighs and place the pan in the oven. Roast it for about 20-25 minutes. The chicken is done when the center is no longer pink. Transfer the chicken thighs to a plate and then stir in the arugula to the pan. Plate the mixed veggies and then top with chicken thighs. Drizzle the pan sauce over top!
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