Skillet Chicken Thighs
Seared boneless chicken thighs seasoned with oregano and garlic, served over a hearty skillet braise of brown lentils, zucchini, and cauliflower.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 6
- Cuisine: Greek
- Difficulty: Easy
- Cost: $2.48/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Sodium
- Low-Sugar
- Low-Saturated-Fat
- High-Fiber
- High-Protein
- Low-Fat
- Low-Calorie
Tags
- one-pot
- quick
- healthy
- budget-friendly
- tangy
Ingredients
- 1.5 pound chicken thighs (boneless, skinless, trimmed)
- 2 can brown lentils (rinsed and drained)
- 4 cup cauliflower florets (cut into small pieces)
- 2 zucchinis (medium, diced)
- 1.5 tablespoon avocado oil
- 1 tablespoon dried oregano
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 2 tablespoon lemon juice (freshly squeezed)
Instructions
- Season the chicken thighs evenly with 1/4 teaspoon of the salt, the garlic powder, and half of the dried oregano.
- Heat 1 tablespoon of avocado oil in a large deep skillet over medium-high heat. Add the chicken thighs and sear for 5 to 6 minutes per side until deeply browned and the internal temperature registers 165°F.
- Remove the chicken to a plate. In the same skillet, add the remaining 1/2 tablespoon of avocado oil, cauliflower florets, diced zucchini, and 3 tablespoons of water.
- Cover and cook over medium heat for 4 minutes until the vegetables begin to soften.
- Uncover and stir in the brown lentils, remaining 1/4 teaspoon of salt, remaining dried oregano, and lemon juice. Nestle the cooked chicken back into the skillet to warm through for 2 minutes before serving.
Notes
Trimming excess fat from chicken thighs keeps the saturated fat well below the five-gram ceiling.
Nutrition (per serving)
- Calories: 393
- Protein: 37.6 g
- Carbohydrates: 44.1 g
- Fat: 9.7 g
- Fiber: 8.4 g
- Sodium: 319 mg
- Saturated Fat: 2.1 g
- Sugar: 4.6 g
- Cholesterol: 96 mg