Skillet Chicken with Lemony Mustard Greens and Olives
Ingredients
- 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
Instructions
- 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!
Nutrition
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
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