Aunt Rocky’s Chicken Thighs, Artichoke Hearts, and Feta Skillet Meal (Low Carb)

Open chicken thighs flat and place in a 1 gallon zip bag or a large flat dish where the chicken can be laid out in a single layer.

Drain brine from the artichokes into a 2-cup measuring cup. Set artichokes aside for now. Add all remaining marinade ingredients to the measuring cup and stir. Pour marinade into the bag with the chicken. Get all of the air you can out of the bag, zip it closed, and shake go get all of the chicken coated. Or, if using a dish, be sure all of the chicken is well coated with marinade. Allow chicken to stay in marinade for at least 30 minutes, or up to overnight, if you wish.

Cut artichokes in half. Slice red onion, and cut slices into quarters. Set both of these aside.

Warm olive oil in a frying pan. When it shimmers, pull chicken from the marinade and put in pan, reserving marinade for later use. Brown chicken well on both sides, then reduce heat and cover until chicken is cooked through (internal temperature of 165ºF), turning every couple of minutes. Remove chicken to a plate and bring heat back up on the frying pan.

Add onions to the pan and cook until tender. Add reserved marinade and bring to a boil. Cook until marinade reduces by about half, stirring often. Add cheese and halved artichoke hearts to the pan, and stir until cheese is fully melted and the artichokes are warmed. Remove from heat.

Serve 1 chicken thigh and 1/6 of the artichokes and sauce per serving (a pasta bowl works well), garnished with feta and parsley.

Notes:
1. Leftovers are wonderful cut up and served over a bed of romaine or baby spinach as a salad. Add a few Kalamata olives and a little extra olive oil drizzle.
2. Nutrition counts do not include the oily brine from the artichokes, as there is no way to directly account for that. Macros are really better than they appear on the nutrition panel due to the amount of oil in this brine.
3. I get no kickback for products used in my recipes. Brand names are included to assure more accurate nutritional estimates. Nutrition information is based on My Fitness Pal’s online recipe analyzer. The recipe is stored there and available to MFP users for logging in their food diaries.
4. For more Atkins/low carb/keto recipes and cooking tips, look for Aunt Rocky’s Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.

Each serving: Calories 252, Total Fat 14 g, Saturated Fat 7 g, Sodium 793 mg, Potassium 17 mg, Total Carbohydrate 4 g, Dietary Fiber 3 g, Net Carbs 1 g, Sugars 1 g, Protein 26 g. Macros: 54% fat, 24% protein, 2% carbs. (See Notes)

© April 20, 2018 Roxana Lopez for Aunt Rocky’s