INGREDIENTS:
2 tsp olive oil, divided
1-2 shallots, sliced into thin rings
1 clove of garlic, minced
6 boneless/skinless chicken thighs, trimmed of any fat
Sea salt and fresh cracked pepper, to taste
Garlic powder, to taste (not pictured)
Dried oregano, to taste
Handful of grape tomatoes
Small handful of kalamata olives, sliced in half
1/2-1 lemon juiced
Zest of one lemon
2 tbsp fresh parsley, chopped (divided)
2 tbsp low fat feta cheese
DIRECTIONS:
1.Preheat the stove to 425 degrees. Warmth 1/2 tsp of olive oil in an OVEN SAFE skillet over medium warmth. Once hot, include the shallot and cook, mixing habitually until delicate and delicate (around 2 minutes), include garlic and cook for an extra 45 seconds, blending always. Expel from the dish and put aside.
2.Add the staying olive oil to a similar skillet and turn the warmth up to medium high warmth. Season the chicken thighs with salt, pepper, garlic powder and oregano to taste on each side. Once the dish is extremely hot, add the prepared chicken bosom to the skillet. Cook for 2-3 minutes, until the point when the chicken is brilliant dark colored on one side, flip the chicken and include the grape tomatoes, kalamata olives, shallot and garlic blend, lemon pizzazz, lemon juice and a large portion of the parsley at that point season with ocean salt and dark pepper to taste. Place in the stove and dish for 9-10 minutes or until the point that the chicken is cooked through. Expel from stove and sprinkle with the rest of the parsley and the feta cheddar. Serve and appreciate!
