Greek Chicken with Tomato, Zucchini, and Artichokes
Accounting for Taste
Accounting for Taste
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  • 1 lb boneless, skinless chicken thighs
  • 2 zucchini (medium to large)
  • 1 can quartered artichoke hearts, drained
  • 2 cups of grape tomatoes (roughly)
  • 1/2 c kalamata olives, chopped
  • 1/2 of a lemon
  • 10 mint leaves, finely chopped
  • 4-5 Tbsp. olive oil (divided)
  • salt and pepper
  • Feta cheese (to garnish)
  • oven
  • 375 degrees. While the oven preheats, drizzle 2-3 Tbsp. of olive oil in the bottom of a 9×13 pan and set aside.
  • 13 pan, amongst the veggies. Season everything with some salt and pepper.
  • 2-3 Tbsp. of olive oil on top of the chicken and veggies in the pan. Sprinkle the chopped mint leaves on top of everything.
  • 4-5 minutes. Plate each serving and sprinkle with feta to garnish. Serve immediately.



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