Keto Chicken Thighs With Olives, Artichokes and Zucchini Recipe

Gluten Free
Lunch
Main Dishes
Paleo
Quick Easy
4.5/5
(18 reviews)
Keto Chicken Thighs With Olives, Artichokes and Zucchini
Zylo Recipes

Description

Imagine succulent chicken thighs, nestled amidst a vibrant medley of colorful vegetables and briny olives, all simmered together in one pan until tender and bursting with flavor. This simple yet satisfying dish is a celebration of fresh ingredients and Mediterranean-inspired flavors. The chicken, browned to perfection, offers a juicy and savory counterpoint to the slightly tangy olives and the sweetness of the vegetables.

Picture each bite: the tender chicken, infused with the fragrant aromas of herbs and spices, combined with the soft, yielding texture of the vegetables. The olives contribute a salty, briny pop that awakens the palate and adds depth to the overall flavor profile. The beauty of this dish lies in its simplicity and adaptability.

Feel free to experiment with different vegetables depending on your preference and what's in season. Bell peppers, zucchini, eggplant, and artichoke hearts all work wonderfully in this recipe, adding their unique textures and flavors to the mix. To prepare, simply arrange the chicken and vegetables in a single pan, drizzle with olive oil, and season generously with herbs and spices.

Then, let the flavors meld together as the dish simmers gently on the stovetop or bakes in the oven. The result is a comforting and wholesome meal that's perfect for a weeknight dinner or a weekend gathering. The aroma alone is enough to entice even the pickiest eaters.

Consider serving this delightful one-pan creation over a bed of fluffy cauliflower rice to soak up all the delicious pan juices. You can also serve it alongside a simple green salad or a crusty loaf of bread for dipping. This is more than just a recipe, it's an invitation to create a memorable culinary experience that everyone will enjoy.

The ease of preparation and the delicious flavors make this a go-to dish for busy weeknights or relaxed weekend meals. Every mouthful offers a symphony of tastes and textures, leaving you feeling satisfied and nourished. Whether you're looking for a quick and easy dinner solution or a flavorful dish to impress your guests, this one-pan chicken and vegetable creation is sure to become a new favorite.

Preparation Time

Prep Time
5 min
Cook Time
25 min
Total Time
30 min

Nutrition Information

Per 1 servings serving
C
Calories
520 Kcal

C
Carbs
8 g
Fi
Fiber
3 g
Sugar
3 g

P
Protein
35 g

C
Fats
40 g
Saturated Fats 10 g
Unsaturated Fats 25 g

Cholestrol 150 mg
Sodium 600 mg
Potassium 700 mg
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Ingredients

    1.
    Pitted Kalamata Olives by Mezzetta
    Pitted Kalamata Olives by Mezzetta
    15 olives
    2.
    Squash Zucchini Baby Raw
    Squash Zucchini Baby Raw
    4 medium
    3.
    Artichoke Hearts Or Globe, Canned In Oil Mixture
    Artichoke Hearts Or Globe, Canned In Oil Mixture
    4 heart
    4.
    Chicken Thigh, Skin Removed Before Cooking
    Chicken Thigh, Skin Removed Before Cooking
    3 medium
    5.
    Rosemary, Fresh
    Rosemary, Fresh
    2 teaspoon
    6.
    Garlic
    Garlic
    2 clove
    7.
    Olive Oil
    Olive Oil
    2 tablespoon
    8.
    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
    Chicken Broth, Bouillon Or Consomme, Ready-to-serve Can
    1-½ cup
    9.
    Red Onion
    Red Onion
    ½ small
    10.
    Salt, Sea Salt
    Salt, Sea Salt
    ¼ teaspoon
    11.
    Black Pepper
    Black Pepper
    ⅛ teaspoon

Instructions

    1.
    Heat a tablespoon of oil in a large pan or skillet over medium-high heat. Season the chicken thighs and add to the pan. Cook until well browned all over. Remove and set aside.
    2.
    Heat the remaining oil in the same pan over low heat. Finely slice the onion and sweat until tender. Finely slice the garlic and finely chop the rosemary. Add to the pan and cook gently until tender and fragrant.
    3.
    Add the stock to the pan and bring to a boil, then reduce to a simmer.
    4.
    Slice the artichokes 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 5-10 minutes or until the chicken is completely cooked through, the zucchini is tender, and the stock has reduced.