Friday, Feb 4

Muscle Meals: Greek Chicken

Step 1: Prepare the chicken (2-4lbs boneless skinless Chicken Thighs)

Marinade/Rub: Combine in bowl:

  • Fresh Rosemary
  • Garlic – 4-6 cloves minced or crushed
  • Italian Seasoning – 1T
  • Thyme and Oregano
  • Sea Salt
  • Pepper
  • Olive Oil – 2-4T
  • Lemon – 1/2 juiced

Toss Chicken in and mix until thoroughly coated. Sit aside for 30 minutes

Step 2: Prepare veggies

Chop and arrange 1/2 of all the following in a rectangular baking dish (lasagna pan):

  • Onion – 1
  • Zucchini – 2
  • Carrots – 3-4 sliced thin
  • Garlic – 4-6 cloves

Step 3: Pan Sear Chicken

Heat skillet on medium high/high heat. Sear each chicken thigh 1-2 minutes per side or until slightly browned

Step 4: Arrange Baking Dish

Add Chicken thighs on top of veggies

Pour 1 large can crushed tomatoes and 1 carton vegetable broth or chicken broth over veggies until chicken is touching liquid (but not covered). Add rest of veggies and 1 jar Kalamata Olives and arrange around chicken. Add Lemon slices on top of Chicken Thighs. Sprinkle in some fresh or dried Parsley, Oregano, and Thyme.

Step 5: Bake

Cover with Foil and bake for 30-45 minutes at 375F. Remove foil and increase temperature to 425F. Bake for an additional 45-60 minutes.

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