Chicken thighs with tomatoes & feta
455 cals, 42p, 5c, 29f (per meal)
2 oz (57g)
1 tsp (4g)
4 tbsp (65g)
1 1/2 pint, cherry tomatoes (447g)
4 thigh (6 oz ea) (680g)
1
Season chicken with salt/pepper to taste.
2
Heat a walled skillet over medium heat and add the chicken, skin-side down. Cook until skin is browned and crispy, about 15 minutes.
3
Transfer chicken to a plate, skin-side up. Set aside.
4
Add tomatoes, sauce, and seasoning to the skillet and mix. Heat for about 10 minutes or until the tomatoes have burst.
5
Add back in the chicken skin-side up, and nestle it so the chicken touches the bottom of the skillet.
6
Continue cooking for about 10 minutes or until chicken reaches an internal temperature of 165 F (75 C).
7
Remove from heat, crumble feta on top, and serve.