Mediterranean Stuffed Chicken Thighs (low FODMAP)
10 Minutes prep • 30 Minutes cook • Low FODMAP • Gluten-free • Serves 4 • Ok to make ahead: Step 1
This is a delicious, Mediterranean-inspired recipe with feta and Greek olives that is very easy to make and quite delicious. Serve it on a bed of mashed potatoes, pasta, or rice alongside our Great Greek Salad and you’ll be transported to dinner in the Mediterranean. Boneless chicken thighs are wonderful in this recipe as they are moist and flavorful. White meat can also be used but be careful not to overcook or the chicken will be dry. I served this with my baby potatoes with fresh herbs and feta cream and it was wonderful.
Ingredients
Potatoes, pasta, or rice of your choosing
4 boneless chicken thighs (skin on)*
1/2 cup crumbled feta cheese
3/4 cup Edam, Gouda, or Swiss cheese, grated
1/2 cup Kalamata olives, chopped
Freshly ground black pepper
1 tablespoon garlic-infused olive oil
8 asparagus spears (top 1/3 of spear only)
OR 2 small zucchini cut into matchsticks
Additional feta and whole olives for serving
Directions
(1) Prepare the chicken: This step is optional but results in a more flavorful and tender chicken. Remove chicken from the package and put it in one layer on a rimmed plate or baking dish. Season both sides of each piece lightly with Kosher salt. Cover the dish with plastic wrap and refrigerate until ready to use or at least 4 hours before cooking.
Make-ahead note: At this point, you can keep the chicken in the refrigerator for up to a day or two until you’re ready to use it.
(2) Preheat: Preheat the oven to 400°F and drizzle the olive on the bottom of an oven-proof baking dish.
(3) Make the filling: Mix together the feta cheese, grated cheese, and olives in a small bowl.
(4) Stuff the chicken: On a cutting board or another flat surface, lay the chicken skin side down. Place an equal portion of the feta and olive mixture on each piece of chicken. Fold the chicken in half and place each piece in the pan so it doesn’t unfold. Season with black pepper.
(5) Bake: Bake the chicken in the preheated oven for 18-20 minutes. Remove from the oven and sprinkle any leftover filling over the chicken and toss in the asparagus spears or zucchini to roast as the chicken finishes cooking. Bake for another 10 to 15 minutes. Check for doneness by cutting into the chicken to confirm the juices run clear and the thickest part is no longer pink. Or, check the internal temperature of the meat with an instant-read thermometer. It should reach 165°F before removing from the oven.
(6) Make the potatoes, pasta, or rice: While the chicken is cooking, prepare the potatoes, pasta, or rice.
(7) Finish: When the chicken is done, remove it from the oven.
(8) Plate and serve: Place a scoop of mashed potatoes, rice, or pasta on each plate. Then add the stuffed chicken thigh, a few roasted vegetables, and spoon over any topping or drippings from the baking dish. Sprinkle with additional feta and whole olives and serve alongside our Great Greek Salad.
*Note: You may use chicken breasts for this recipe but you will need to reduce the cooking time so the chicken doesn’t get dry.
Eat and enjoy every bite because you can!
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