Mediterranean Chicken and Pasta Bake
Ingredients
1 tbsp olive oil
5 Boneless and skinless chicken thighs
Sea salt and freshly cracked pepper, to taste
1/2 sweet yellow onion, sliced thinly
3 cloves of garlic, minced
1 tsp dried oregano
1 1/2 cups pasta of choice
Zest & juice of one lemon
2 cups of chicken broth
Handful of frozen artichoke hearts, thawed
Handful of grape tomatoes
Handful of kalamata olives
1 tbsp fresh parsley, chopped
1-2 tbsp feta cheese
Instructions
Preheat the oven to 350 degrees.
Cook pasta according to package directions. Keep separate.
Heat the olive oil in a large Dutch oven over medium high heat. Season the chicken thighs with sea salt and freshly cracked pepper, to taste. Add the chicken to the Dutch oven once it is HOT. Cook one side of the thigh for 3-4 minutes or until golden brown. Remove the chicken thighs from the Dutch oven and place onto a plate. Add the onion, garlic, and oregano to the Dutch oven then cook, stirring constantly, for 1-2 minutes. Add the lemon zest, lemon juice, and the chicken broth. Place the chicken thighs and juices back into the Dutch oven along with the artichoke hearts, grape tomatoes, and kalamta olives. Sprinkle half of the fresh parsley on top.
Cover with a lid and place into the oven to bake for 20 minutes. Remove the lid and continue to bake for another 10 minutes or until the chicken is cooked through.
Once cooked, serve on top of pasta (do not mix pasta into the main dish). Sprinkle with the feta cheese and remaining parsley. Enjoy.