Feta-Stuffed Mediterranean Chicken Thighs with Veggie Rice Recipe

Name: Feta-Stuffed Mediterranean Chicken Thighs with Veggie Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil, Divided; 2 pounds Boneless, Skinless Chicken Thighs; 1/2 teaspoons Kosher Salt, Or To Taste; 1/4 teaspoons Black Pepper, Or To Taste; 6 ounces, weight Feta Cheese; 1 can (14.5 Oz. Size) Petite Diced Tomatoes; ⅛ teaspoons Greek Seasoning; 3 Tablespoons Fresh Chopped Parsley, For Garnish; 1 whole Red Onion, Diced; 1 whole Red Pepper, Diced; 2 whole Zucchini, Diced; 2 cups Cooked Brown Rice

Servings: persons

2 Tablespoons Olive Oil, Divided
2 pounds Boneless, Skinless Chicken Thighs
1/2 teaspoons Kosher Salt, Or To Taste
1/4 teaspoons Black Pepper, Or To Taste
6 ounces, weight Feta Cheese
1 can (14.5 Oz. Size) Petite Diced Tomatoes
⅛ teaspoons Greek Seasoning
3 Tablespoons Fresh Chopped Parsley, For Garnish
1 whole Red Onion, Diced
1 whole Red Pepper, Diced
2 whole Zucchini, Diced
2 cups Cooked Brown Rice

1
For the feta-stuffed chicken thighs: 1.
2
Drizzle 1 tablespoon olive oil in the bottom of an oven-safe baking dish.
3
2.
4
Clean and trim excess fat from chicken thighs as needed.
5
Place cut-side up on work surface and season liberally with kosher salt and pepper.
6
3.
7
Slice feta cheese into cubes, matching the number of cubes to the number of chicken thighs (e.g., if you have 6 chicken thighs, cut feta into 6 blocks).
8
4.
9
Wrap chicken thighs around the feta and place cut-side down into the prepared baking dish.
10
5.
11
Season the top of the chicken thighs with kosher salt and pepper.
12
6.
13
Pour canned tomatoes, including liquid, onto the chicken, loosely piling tomatoes on top of chicken pieces.
14
Sprinkle the top with Greek seasoning.
15
7.
16
Bake in a 400 degrees F oven, uncovered, for 35-40 minutes or until chicken is cooked through.
17
8.
18
Serve with Veggie Rice (instructions below), pouring cooking liquid over the rice as a sauce.
19
Garnish with chopped parsley if desired.
20
For the veggie rice: 1.
21
Pour the remaining 1 tablespoon olive oil in a large, non-stick saute pan and place over medium-heat until hot.
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2.
23
Add diced onions, peppers and kosher salt and pepper to taste.
24
Saute until soft, 5-7 minutes.
25
3.
26
Add diced zucchini and saute until cooked but still firm to the bite, about 3-5 minutes.
27
4.
28
Add cooked brown rice, stir to combine with vegetables, and cook until heated through.
29
5.
30
Adjust seasonings if necessary and serve alongside chicken thighs.

1020

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, Divided, 2 pounds Boneless, Skinless Chicken Thighs, 1/2 teaspoons Kosher Salt, Or To Taste, 1/4 teaspoons Black Pepper, Or To Taste, and more.

Yes, Feta-Stuffed Mediterranean Chicken Thighs with Veggie Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Feta-Stuffed Mediterranean Chicken Thighs with Veggie Rice

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