- 2 tablespoon olive oil
- 4 skinless chicken thighs
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon oregano
- ¼ teaspoon pepper
- ½ teaspoon salt
- 2 cups grape tomatoes
- 4 cups swiss chard, chopped
- 2 cloves garlic, minced
- 2 tablespoon feta cheese
Pat chicken dry with a paper towel and sprinkle with all the spices, garlic powder thru pepper.
Heat 1 tablespoon of olive oil over medium-high heat. Add the chicken thighs and cook for about 15 minutes or until an instant-read thermometer registers 170º F. Remove chicken from pan and cover with foil.
Add another tablespoon of olive oil to the pan and add the minced fresh garlic. Cook for one minute then add tomatoes. Cook tomatoes for about 3 minutes. They will start to soften and release juices.
Add swiss chard to pan and stir until the chard starts to wilt down. Cook for about 3 more minutes.
Add chicken and any juices back to pan. Top with feta and serve alongside quinoa, whole wheat pasta or cauliflower rice.
Calories: 245kcal | Carbohydrates: 5g | Protein: 24g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 114mg | Sodium: 567mg | Potassium: 599mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2885IU | Vitamin C: 21.5mg | Calcium: 89mg | Iron: 2.1mg