This week's dish is Paleo Greek Chicken With Vegetables! It's an easy and fun dish to get into Greek cuisine.
2 pounds skinless, boneless, chicken thighs
3 cups Brussels sprouts, cut in half
1 yellow pepper cut into thin slices
½ small red onion sliced thin
10 artichoke hearts sliced in half
2 cups cherry tomatoes, cut in half
½ cup sliced black olives
½ cup olive oil
1 lemon juice
1 lemon sliced
1 teaspoon garlic powder
1 teaspoon each powdered: oregano, basil, thyme
¼ teaspoon Himalaya salt
¼ teaspoon black pepper
Preheat oven to 400 degrees.
Place parchment paper on a baking sheet.
Combine oil, juice, and herbs and spices.
On the baking sheet- place sprouts, peppers, onions, and hearts. Pour ½ of oil mixture.
Add chicken thighs to the vegetables and top with remaining oil mixture. Place lemon slices on thighs.
Bake 15 minutes. Then add olives and mix veggies around the pan.
Bake an additional 30 minutes or until meat thermometer reaches 165 degrees.
To crisp veggies and chicken. Broil 2 minutes.
Top with Tzatziki Sauce.
½ can full-fat coconut milk
½ cup paleo mayo
1 tablespoon lemon juice
¾ peeled and sliced thin cucumber
1 tsp garlic and 1 tsp dill
salt and pepper
Blend, refrigerate and serve. Bon appetit!