We finally moved into our new home and got the chance to clean the kitchen so I can prepare our first meal : one pot Mediterranean chicken
I wasn’t sure what I wanted to make but had a whole bunch of veggies and chicken thighs that had to be eaten before they spoiled. And not all my pots and pans had been organized yet so I only had a couple options available. That is the truth of how this dish came about. Fortunately, the flavors worked really well together and it proved a nutritious satisfying meal.
Recipe:
Cube eggplant & zucchini , cut the carrots on the bias (diagonally), large chop purple cabbage, chop red onion garlic & scallions . I did not have fresh herbs so I used dried in this recipe.
Heat up (medium heat) a generous amount of olive oil in a larger stock pot. Throw in the onions & sauté. Add the garlic. Then add the washed, dried & seasoned chicken thighs. Seasonings: garlic salt, thyme, oregano, black pepper.
Cook on skin side down for 3-4 minutes until skin starts crisping (I could have waited a little longer with mine). Then flip the thighs. Cook for another 3 minutes, then add canned chopped tomatoes . Mine were not salted. If salted, watch your seasoning .
Stir around and cook for 1-2 minutes, then add the rest of the veggies and season well again (garlic salt, thyme, oregano, red pepper flakes, etc.). Stir well. Cover and continue to cook for another 8 minutes on medium to medium-low heat. Take off heat, add the scallions and let sit covered another 2-3 minutes before serving.
We enjoyed ours alone but you can have this dish with some crusty fresh bread , couscous, rice or pasta.
#inthekitchenwithnora #eatwell #healthyfoodcreation #healthyfood #lowcarbrecipes #goodeating #healthydinner #ourfirstdinnerathome #cookingathome #cookinghealthy #cookinghealthyfood #eatwellbewell #goodfoodgoodmood #keto #ketodinner #eathealthybehealthy #eathealthy #easyhealthyrecipes
