Did you know that artichokes and onions are some of the richest foods in prebiotic-fiber? Prebiotic-fiber is food for the beneficial bacteria in the gut and is shown to be one of the main and most effective food-based strategies to improve and sustain optimal gut health. Even more than probiotic-rich foods like kimchi, sauerkraut, and yogurt!
This dish keeps for up to 3 days in the fridge and tastes just as delicious days later. Pair with steamed, boiled, or roasted potatoes. You can also pair it with pasta, rice, or quinoa. When I reheat this dish I will often throw in a few handfuls of chopped spinach to get extra greens. The greens seamlessly wilt into the dish and add another vegetable rich in micronutrients.
Ingredients:
- 2lbs potatoes
- 4 chicken thighs, skinless boneless
- 2 medium onions, cut into 1” pieces
- 3 garlic cloves, sliced
- 1 tsp dried Italian seasoning or oregano
- 1 cup green pitted olives, smashed or coarsely chopped (optional, although they are delicious)
- 1 can artichoke hearts drained, smashed or cut in half
- 3 Tbsp lemon juice
Directions:
- Scrub and cut potatoes into 1” pieces. Boil in a large pot of boiling water for 15-25 minutes or until desired doneness/softness. You can also steam them in a pressure cooker on Steam setting (make sure to put water in bottom of pot with the wire rack).
- Preheat the oven to 375 degrees F.
- Salt and pepper both sides of the chicken thighs and set on a plate.
- Heat a large oven-safe pan on medium heat on the stove. Once heated, spray with oil. Add the chicken thighs and cook on each side for 3-5 minutes or until browned. Remove from pan with tongs and set aside on a plate. Leave the drippings in the pan.
- Add the onions to the pan and cook for 3-4 minutes, stirring frequently.
- Add the garlic and dried Italian seasoning, cook for 1 minute, stirring.
- Add the olives and artichoke hearts and stir to coat. If you are not adding olives, add a 1/4 teaspoon salt to the pan. Cook for 3-4 minutes.
- Take the pan off the heat of the stove and add the chicken thighs to the pan nuzzled in the contents.
- Place the pan in the oven and bake for 20-30minutes or until chicken is 160-165degrees internal temperature.
- Remove from oven and drizzle lemon juice.
- Serve with boiled or steamed potatoes. Add more lemon juice to taste.
TIP: When reheating, add 1-2 handfuls spinach to wilt into the dish for extra vegetables.
