About
This one pan chicken dish is packed with low carb veggies, salty olives and simmered until tender.
Perfect served on a bed of cauliflower rice!
Ingredients
- 15 olives pitted kalamata olives by mezzetta
- 4 medium squash zucchini baby raw
- 4 heart artichoke hearts or globe, canned in oil mixture
- 3 medium chicken thigh, skin removed before cooking
- 2 teaspoon rosemary, fresh
- 2 clove garlic
- 2 tablespoon olive oil
- 1 ½ cup chicken broth, bouillon or consomme, ready-to-serve can
- ½ small red onion
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat a tablespoon of oil in a large pan or skillet over a medium /high heat. Season the chicken thighs and add to the pan. Cook the thighs until well browned all over. Remove the thighs from the pan and set aside.
- Heat the remaining oil in the same pan over a low heat. Finely slice the onion and add to the pan, sweating until tender. Finely slice the garlic and finely chop the rosemary. Add to the pan and cook gently until tender and fragrant.
- Add the stock to the pan and bring to a boil then reduce to a simmer.
- Slice the artichokes across into strips and slice the baby zucchini lengthways, removing the tips. Return the chicken to the pan along with the artichokes, zucchini and olives. Simmer for a further 5-10 minutes or until the chicken is completely cooked through, the zucchini is tender, and the stock has reduced.
Nutrition Facts
- Servings: 3
- Calories: 302.0kcal/1263.5kJ (per serving)
- Fat: 21.3g (per serving)
- Carbs: 6.8g (per serving)
- Protein: 22.1g (per serving)
