Tender chicken thighs with a Mediterranean touch make a terrific main dish in just 25 minutes.
small bone-in chicken thighs (1 1/2 lb)
tablespoon vegetable oil
teaspoon garlic-pepper blend
plum (Roma) tomatoes, each cut into 8 slices
cup crumbled tomato-basil feta cheese (2 oz)
Heat gas or charcoal grill. Brush chicken with oil; sprinkle with garlic-pepper blend.
Place chicken on grill over medium heat. Cover grill; cook 7 minutes. Turn chicken; top each with 2 slices tomato. Cover grill; cook about 7 minutes longer or until juice of chicken is clear when center of thickest part is cut to bone (at least 165°F).
Remove chicken from grill to serving plate; sprinkle with cheese. Cover; let stand 5 minutes to soften cheese.
Serve over orzo with grilled vegetables. Garnish with fresh basil leaves or oregano sprigs.
Look for garlic-pepper blend in the spice section of the supermarket.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.