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.
- 1 tablespoon olive oil
- 2 cups chopped onions (about 1 large)
- 2 tablespoons dried thyme
- 1 -2 teaspoon black pepper
- 10 garlic cloves, minced
- 6 cups red potatoes, unpeeled cut into 1/2 inch cubes (about 2 pounds)
- 2 1⁄2 cups green beans, cut into 1 inch pieces (about 1/2 pound)
- 1⁄4 cup water
- 3 tablespoons finely chopped olives
- 2 (14 1/2 ounce) cans diced tomatoes, undrained (try and use a low sodium variety as the olives add quite a bit of sodium)
- 8 boneless skinless chicken thighs (about 1 pound)
- 1⁄2 cup crumbled reduced-fat feta cheese
- Preheat oven to 375°.
- Heat olive oil in a large Dutch oven over medium heat.
- 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.
- Remove vegetable mixture from heat. Nestle chicken thighs into potato mixture. Top with feta cheese.
- Cover and bake at 375° for 45 minutes.