Friday, January 27, 2012
Roasted Chicken Thighs with Feta
2 ½ pounds skinless chicken thighs
2 medium zucchini, cut into 1 inch chunks
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons dried oregano
¾ teaspoon salt
½ cup crumbled reduced fat feta cheese
1. Preheat oven to 425. In a baking pan toss together all of the ingredients except for the feta. Bake for 20 minutes.
2. Raise the temperature to 475. Sprinkle the feta over the top and continue to bake until the chicken is cooked through and lightly golden, about 10 minutes. Let stand for 5 minutes before serving.
Serves Four. 470 calories, 62 g protein, 4 g carbohydrate, 21 g fat (5.5 g saturated), 1 g fiber