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Suggest a better description1. Preheat oven to 450°. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium high. Sprinkle chicken on all sides with 3/4 of a teaspoon of the salt and half teaspoon of the pepper. Place chicken in the skillet, skin side down; cook, undistributed, until brown and crispy, about eight minutes. Flip and continue to cook until browned on the other side, about four minutes. Transfer chicken to a plate. Chicken will not be cooked through.
2. Place onion slices in skillet in a single layer over medium high; cook, undisturbed, until slightly charred. 4 to 6 minutes. Flip and cook, until charred on the other side about two minutes. Transfer to a plate with chicken.
3. Add tomatoes and remaining 1 tablespoon oil to the skillet; cook, undisturbed, until blistered, about four minutes. Add green beans, garlic, capers, and oregano; cook until fragrant, about one minute. Sprinkle with remaining half a teaspoon each salt and pepper. Stir in white wine. Place charred onions on top of tomato mixture; nestle chicken into tomato mixture.
4. Bake in preheated oven until a thermometer inserted in the thickest portion of chicken reaches 170°, 12 to 15 minutes. Remove from oven and garnish with oregano.
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Serving Size: 1 Serving (218g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 68 | ||
Calories from Fat: 19 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 453.2mg | 16 % | |
Potassium 492mg | 13 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 7.1g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 68
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