Looking for a new spin on the same old chicken dinner?
Try this Mediterranean variation, which is low in saturated fat and rich in flavor. Dark meat such as chicken thigh meat doesn’t dry out as easily as white meat, so this baked recipe stays moist. Serve with a starch and a vegetable to make a balanced meal.
FUN foodie fact: Yes chicken thighs are slightly higher in saturated fat and calories, but on the plus side they are also higher in IRON.
It is IRON that helps produce oxygen-binding proteins hemoglobin (found in red blood cells) and myoglobin (found in muscle tissues) these are vital for the transport of oxygen to all parts of the body. * 85g of chicken thigh meat contains 6% of the recommended daily value. Eating vegetables or fruit with iron helps increase absorbtion rates. This dish is perfect, as it’s full of vitamin C packed tomatoes.
6 skinless boneless chicken thighs
3 tablespoons olive oil
2 tablespoons balsamic vinegar
6 tomatoes, chopped
½ red onion, chopped
1 handful chopped basil
12 kalamata olives, pitted, halved
¼ tsp salt
White or black pepper, to taste
- Preheat oven 180°c. Spray a baking dish with non-stick cooking spray.
- Put thighs in a baking dish. Mix olive oil, balsamic vinegar, tomatoes, onions, basil, olives, salt and pepper in a small bowl. Cover thighs with tomato mixture and cover dish with foil.
- Bake 30 minutes, or until cooked through.
Did someone say SUPER SIMPLE !!