This Mediterranean Chicken with Chopped Salad (Whole30) is a new favorite…I know, I say that all time, but I mean it every single time!
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Mediterranean Chicken with Chopped Salad (Whole30):
This delicious, savory meal is made up of marinated bone in-skin on chicken thighs that are roasted in the oven to perfection and then topped with a simple chopped Mediterranean salad. This meal is high in protein, healthy fats and loaded with veggies. It’s not only healthy and delicious, it’s also gorgeous.
The Marinade and Cooking Info:
The marinade is made with basil, garlic, olive oil, tomato paste, dijon mustard and freshly squeezed lemon juice processed in a food processor (this mini one is really affordable!) The thighs can rest in the marinade from 1-24 hours. I usually make the marinade in the morning and let the chicken rest in it all day, but if you forget you can also make it an hour ahead of time and it will still be delicious. Then you just place the chicken in an oven safe pan and roast for 25 minutes. While the chicken rests, make the salad…
The Salad:
The salad is a traditional Mediterranean salad consisting of cucumbers, tomatoes, red onions, mint, avocado, feta tossed together in a lemon juice and olive oil dressing.
This Recipe is Whole30 Compliant but….
If you are on Whole30, this recipe is perfect just the way it is. If you aren’t on Whole30 I have a suggestion, add feta cheese to the salad!
Love Mediterranean Food and want more recipes?
Try this Spanish Style Dutch Oven Chicken!
What you need: a food processor, I LOVE this mini food processor, and it’s inexpensive! As always, you need a good knife.
A delicious marinated baked chicken with a crunchy chopped salad. You need to allow the chicken to marinate from 1-24 hours.
Course:
dinner, Main Course
Cuisine:
Mediterranean
Keyword:
Mediterranean chicken, Mediterrranean diet, whole30, whole30 chicken
Servings: 2 servings
For the Marinade:
-
1
cup loosely packed basil -
1
Tablespoon
good quality olive oil - juice of one lemon
-
1
Tablespoon
dijon mustard -
2
Tablespoons
tomato paste (I buy the tiny can and freeze the leftovers for next time) -
5
cloves garlic -
3’4
teaspoon
sea salt -
1/2
teaspoon
freshly ground black pepper -
1/4
teaspoon
red pepper flakes -
4
chicken thighs, bone in, skin on
For chopped salad:
-
1
cup
Persian Cucumbers, diced -
3/4
cup
cherry tomatoes, cut in half -
1/4
cup
sliced red onions -
1/2
cup
mint leaves, chopped -
1
ripe avocado, diced (or sub with feta cheese if preferred) - sea salt, freshly ground pepper, to taste
-
2
Tablespoons
good quality olive oil (separated) -
1
Tablespoon
freshly squeezed lemon juice
-
Place all marinade ingredients into a food processor and process until smooth. Add chicken to a bowl and mix with marinade. Allow to marinate in the fridge from 1-24 hours.
-
When you are ready to cook, remove chicken from fridge, preheat oven to 425 degrees.
-
Drizzle 1 Tablespoon olive oil in the bottom of an oven safe pan or skillet. Add chicken skin side up.
-
Place in the oven. Cook for 25minutes. If chicken needs more browning, change oven setting to broil for three minutes. Remove from oven.
While chicken rests make chopped salad:
-
Toss prepped cucumbers, tomatoes, avocado, red onions, and mint leaves in a bowl. Drizzle with lemon juice and 1 tablespoon olive oil. Sprinkle to taste with sea salt and pepper. Toss.
-
Plate chicken thighs, add chopped salad. Enjoy!
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