Skillet Chicken with Lemony Mustard Greens and Olives
George Zikos
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 1 hour hr
Servings 4
Calories 441 kcal
- 1/3 cup extra virgin olive oil
- 4 chicken thighs
- 1 lemon juice
- 3 cloves garlic, minced
- 1/2 cup cherry tomatoes
- 1 small bunch mustard greens, de-stemmed and loosely chopped
- 1/2 cup green olives, pitted
- salt and freshly cracked black pepper, to taste
- 1/4 cup fresh parsley, chopped
Preheat the oven to 400 F.
Drizzle a little olive oil into a large cast iron skillet on medium heat. Wait for the oil to heat up.
Sear the chicken thighs on two sides for 5 minutes each. Remove to a plate.
Add the rest of the olive oil, the minced garlic, and the mustard greens to the pan. Saute for two minutes just to wilt the greens slightly.
Place the chicken thighs on top of the greens. Add the olives, cherry tomatoes, lemon juice, salt, and pepper.
Bake in the oven uncovered for 30 minutes. Halfway through, spoon some of the liquid over the greens to prevent any crisping.
Garnish with fresh parsley and enjoy!
Calories: 441kcalCarbohydrates: 3gProtein: 19gFat: 39gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 111mgSodium: 355mgPotassium: 318mgFiber: 1gSugar: 1gVitamin A: 570IUVitamin C: 13mgCalcium: 30mgIron: 1mg