Greek Chicken Theighs
From danawitczak 13 years agoIngredients
- 6 boneless, skinless chicken theighs, all visable fat removed shopping list
- olive oil spray shopping list
- 1 cup low sodium chicken broth shopping list
- 1 cup water shopping list
- 1 tsp dried oregano, crumbled shopping list
- 1 tsp lemon zest shopping list
- 2 tbsp lemon juice (originally 2 tsp) shopping list
- 1/8 tsp pepper shopping list
- 1 cup uncooked bulger wheat or cracked wheat shopping list
- 16 Greek olives, pitted (originally 8 Greek olives) shopping list
- 1/4 cup feta cheese, crumbled (originally 2 tbsp feta) shopping list
How to make it
- Rinse chicken and pat dry with paper towel.
- heat a large, deep skillet or Dutch oven over medium-high heat. Remove from heat and spray with olive oil spray. Return to heat and cook chicken for 3 minutes on each side.
- Add broth, water, oregano, lemon zest, lemon juice, and pepper to skillet. Bring to a simmer over Medium-high heat, about 2 minutes. Reduce to medium-low and cook, covered, for 15 minutes, or until chicken is no longer pink in center. Remove chicken.
- Stir remaining ingredients into skillet; return chicken to skillet. Cook, covered, over medium-low heat for 10 minutes, or until bulger is tender.
People Who Like This Dish 2
- KimCast144 Portales, New Mexico
- danawitczak Grand Rapids, Michigan
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