Recipes

Greek Style Chicken with Zucchini and Mushrooms

Atkins Greek Style Chicken with Zucchini and Mushrooms
8.5g
Net Carbs
Prep Time: 30 Minutes
Style:Mediterranean/Greek
Cook Time: 45 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
31.6g

Protein

30.7g

Fat

2.8g

Fiber

441.6cal

Calories

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INGREDIENTS

  • 1 fruit (2-1/8" dia) Lemon
  • 12 oz, boneless, raw (yield after cooking) Chicken Thigh (Skin Eaten)
  • 2 clove Garlic
  • 0 1/4 oz Peppermint (Mint)
  • 1 2/3 tablespoon Olive Oil
  • 0 1/2 tsp Oregano
  • 0 1/4 tsp Salt
  • 0 1/4 tsp Black Pepper
  • 4 each Pitted Kalamata Olives
  • 4 oz Brown Mushrooms (Crimini Italian)
  • 1 medium Zucchini

DIRECTIONS

  1. Preheat oven to 400°F; line a sheet pan with foil.
  2. Juice the lemon into a small bowl and discard the seeds, set aside. Slice the juiced lemon into ½-inch thick rounds and place on the prepared sheet pan. Pat dry chicken thighs with paper towels and place over the lemon slices. 
  3. Mince or press the garlic. Gently run your fingers between chicken thighs and the skin to loosen skin and rub half the garlic between skin and meat of each thigh.
  4. Into the bowl with the lemon juice, add roughly chopped mint leaves (discarding the stems), 2 teaspoons olive oil, ¼ teaspoon dried oregano, and a pinch each of salt and pepper. Mix until well combined and distribute evenly over chicken thighs. Top each chicken thigh evenly with halved kalamata olives. Place in the oven and bake for 40 to 45 minutes or until chicken is fully cooked (USDA recommends cooking chicken to a minimum of 165°F).
  5. While the chicken is cooking, remove the stems from the mushrooms. Slice the mushroom caps into quarters and cut the zucchini into ½-inch pieces; set aside.
  6. In a medium non-stick sauté pan over medium-high heat add 1 tablespoon of olive oil. When the pan is hot, add the mushrooms, zucchini, the remaining oregano and a pinch each of salt and pepper. Cook for 5 minutes or until vegetables are tender. Remove from heat and set aside for plating.
  7. In the center of two plates, place the zucchini and mushrooms and top with chicken. Enjoy!

 

Cooking Tip

If possible, use skin-on boneless chicken thighs for this recipe. Two raw bone-in, skin-on chicken thighs weighing about 14 ounces total can be substituted if needed. The crispy, seasoned chicken skin makes this recipe a special delight!

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