CryoCove Recipe

Mediterranean Chicken

Name: Mediterranean Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 bone-in chicken thighs; 1 can artichoke hearts, drained and halved; 1/4 cup sun-dried tomatoes; 1/4 cup mixed olives; 1/2 cup chicken broth; 1/4 cup white wine; 2 tbsp olive oil; 1 tbsp lemon juice; 2 cloves garlic, minced

Juicy chicken thighs braised with artichokes, sun-dried tomatoes, olives, and a white wine-lemon sauce.

Prep

10m

Cook

30m

Total

40m

Servings

Calories

440

Macro Breakdown

Protein36g (46%)

Carbs16g (21%)

Fat26g (33%)

Diet

omnivoregluten-free

Goal

longevityrecovery

Pillar Benefits

FoodSleepBrain

Ingredients

4 bone-in chicken thighs
1 can artichoke hearts, drained and halved
1/4 cup sun-dried tomatoes
1/4 cup mixed olives
1/2 cup chicken broth
1/4 cup white wine
2 tbsp olive oil
1 tbsp lemon juice
2 cloves garlic, minced

Instructions

1
Season chicken thighs with salt and pepper. Sear skin-side down in olive oil for 5-6 minutes until golden.
2
Flip chicken and add garlic. Cook 1 minute.
3
Add chicken broth, white wine, artichokes, sun-dried tomatoes, and olives.
4
Bring to a simmer, cover, and cook for 20-25 minutes until chicken is cooked through.
5
Finish with lemon juice. Serve with crusty bread or over couscous.

Tips

*Bone-in, skin-on thighs stay juicier and develop better flavor than breasts.
*The sauce is incredible — serve with bread to soak it all up.

Frequently Asked Questions

How many calories are in Mediterranean Chicken?

Mediterranean Chicken has 440 calories per serving with 36g of protein. It's a great option for a healthy dinner meal.

How long does it take to make Mediterranean Chicken?

This recipe takes 10 minutes of prep and 30 minutes of cooking, for a total of 40 minutes from start to finish.

Is Mediterranean Chicken suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, gluten-free. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Season chicken thighs with salt and pepper. Sear skin-side down in olive oil for 5-6 minutes until golden.

Flip chicken and add garlic. Cook 1 minute.

Add chicken broth, white wine, artichokes, sun-dried tomatoes, and olives.

Bring to a simmer, cover, and cook for 20-25 minutes until chicken is cooked through.

Finish with lemon juice. Serve with crusty bread or over couscous.