Greek Chicken Casserole
As we head towards the last weeks of the Zaar World Tour, I've been looking for Greek dishes that I plan to make in the near future. Lots of garlic and other good spices, this looks like a certain winner to me. As a one dish meal, it works well as a midweek meal and be suitable for reheating leftovers. If you omit the feta, this dish is suitable for the WW Core Program or you can easily count the points.
Ingredients
4 serv.- olive oil↗1 tablespoon
- chopped onions2 cups
(about 1 large)
- dried thyme↗2 tablespoons
- black pepper↗1 -2 teaspoon
- garlic cloves↗10
minced
- red potatoes↗6 cups
unpeeled cut into 1/2 inch cubes (about 2 pounds)
- green beans↗2 1⁄2 cups
cut into 1 inch pieces (about 1/2 pound)
- water↗1⁄4 cup
- finely chopped olives3 tablespoons
- diced tomatoes2 cans
(14 1/2 ounce) undrained (try and use a low sodium variety as the olives add quite a bit of sodium)
- boneless skinless chicken thighs↗8
(about 1 pound)
- crumbled reduced-fat feta cheese1⁄2 cup
Step-by-step instructions
- 1
Preheat oven to 375°.
- 2
Heat olive oil in a large Dutch oven over medium heat.
- 3
Add the onion, and sauté for 3 minutes. Add the thyme, pepper, and garlic and sauté 1 minute. Increase heat to medium-high. Add potatoes and sauté an additional 8 minutes or until potato begins to brown. Stir in green beans, water, olive, and tomatoes.
- 4
Remove vegetable mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese.
- 5
Cover and bake at 375° for 45 minutes.
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