Friday, August 5, 2016

{Gluten and Dairy Free} Easy Paleo Greek Chicken

Physical Kitchness came up with this super yummy greek meal.  If you are could use crumbled goat's cheese (make sure there is no casein, or cow's milk protein!) or you could use Daiya Mozzarella. You could also skip the cheese altogether (insert crying sound here, LOL).  I probably would skip the cheese. There are a lot of flavors here without it. I would slightly increase the salt, as cheese has salt, and adding some salt can help compensate for the flavor. Yum!
photo from Physical Kitchness

Serves: 2
  • 2 large chicken breasts or 3 small breasts
  • ¾ cup sliced black olives
  • 1 can artichoke hearts, drained and quartered
  • 1 lemon, juiced
  • 2 small bell peppers, sliced
  • 1 tablespoon coconut oil
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 teaspoons dried parsley
  • 1 teaspoon dried onion flakes
  • ½ teaspoon pepper
  • Optional: crumbled feta 
  1. Preheat oven to 350 degrees F.
  2. Heat coconut oil in a medium oven-proof skillet over medium high heat. Place chicken breasts in the pan and sear on one side, roughly 3-4 minutes (depending on thickness). Flip breasts over and add sliced bell peppers. Cook additional 3-4 minutes.
  3. Add the remaining ingredients and spices. Mix well and transfer skillet to oven. Bake 15-20 minutes or until chicken is thoroughly cooked, reaching an internal temperature of 165 degrees F.
  4. Serve immediately and garnish with crumbled feta if desired.

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