One-Pot Roasted Chicken with Capers and Olives (AIP)

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This is a typical one-pot-dish I made weekly. I make will eat this for lunch at work for the next two days. If you are cooking for a family, this will feed 4 for dinner.

Further Food Nutritionist Commentary:

Olives are high in monounsaturated fats which benefits blood cholesterol levels and they are low in calories. Olives are indispensable in Mediterranean cooking dishes and low in saturated fats. Olives provide fair amounts of calcium, iron and vitamin A. For those who have hypertension problems beware of the sodium amount of this dish per serving!

By Denine Rogers

One-Pot Roasted Chicken with Capers and Olives (AIP)

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Servings: 4

Ingredients

1.5 lbs chicken thighs (boneless, skinless)
1 jar capers
½ cup sun dried black olives
1 small head cauliflower
1 medium squash
1 medium zucchini
pinch salt
zest of lemon
juice of lemon
3 tablespoons olive oil

Instructions

1. Chop cauliflower, zucchini and squash into 2 inch size pieces. Place in oven safe sauté pan.
2. Carefully pick through olives for any pit remnants. Rough chop all of the olives in half.
3. Drain capers and add about half to pan along with olives, chicken thighs, lemon zest, olive oil and lemon juice. Top with big pinch salt and drizzle olive oil on top.
4. Roast covered at 350 degrees for 50 min. Remove lid and roast for another 10 minutes to reduce juices.
5. This is a typical one-pot-dish I made weekly. I make will eat this for lunch at work for the next two days. If you are cooking for a family, this will feed 4 for dinner.

1. Chop cauliflower, zucchini and squash into 2 inch size pieces. Place in oven safe sauté pan. 2. Carefully pick through olives for any pit remnants. Rough chop all of the olives in half. 3. Drain capers and add about half to pan along with olives, chicken thighs, lemon zest, olive oil and lemon juice. Top with big pinch salt and drizzle olive oil on top. 4. Roast covered at 350 degrees for 50 min. Remove lid and roast for another 10 minutes to reduce juices. 5. This is a typical one-pot-dish I made weekly. I make will eat this for lunch at work for the next two days. If you are cooking for a family, this will feed 4 for dinner.

Nutrition Information

Per Serving:  Calories: 374; Total Fat: 26 g; Saturated Fat: 5 g; Monounsaturated Fat: 9 g; Polyunsaturated Fat: 1 g; Cholesterol: 113  mg; Sodium: 672  mg; Potassium: 906 mg; Carbohydrate: 12 g;  Fiber: 4 g; Sugar: 4 g; Protein: 28 g
Nutrition Bonus:
Vitamin C: 129%; Iron: 10%; Calcium: 4%;Vit A: 2%;
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