This recipe combines juicy, flavorful chicken thighs stuffed with a savory Mediterranean filling, paired with grilled vegetables and a comforting lentil mix. It's a hearty and delicious one-pan meal bursting with bright flavors.
What is great about Mediterranean Stuffed Chicken Thighs?
Mediterranean Stuffed Chicken Thighs appears as if it took hours to prepare, but it's surprisingly simple to make. It's a fantastic choice for impressing guests or creating an elegant dinner with minimal effort.
It combines the rich and diverse flavors of the Mediterranean, featuring succulent chicken, aromatic herbs, grilled vegetables, and protein-packed lentils. This fusion creates a balanced and satisfying meal.
Chicken thighs are a forgiving cut of meat, and the dish's components can be customized to suit your taste. You can easily swap out vegetables, herbs, or spices to accommodate your preferences.
Packed with lean protein, fiber from the lentils, and an array of vitamins and minerals from the vegetables, this dish is as nutritious as it is delicious.
The combination of stuffed chicken, grilled vegetables, and lentil mix means fewer dishes to clean up. It's an excellent choice for those who appreciate the convenience of one-pan meals.
Tips
You can use boneless, skinless chicken thighs for a quicker cook time, but bone-in, skin-on thighs offer more flavor. Adjust cooking times accordingly.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a vegetarian option, omit the chicken and increase the lentil mixture. You can also add other vegetables to the lentil mix, such as chopped mushrooms or spinach.
Mediterranean Stuffed Chicken Thighs with Grilled Vegetables and Lentil Mix
Prep time: 20 minutes
Cook time: 25 minutes
Yield: 4 Servings
Ingredients:
For the chicken:
4 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
For the stuffing:
1/2 cup chopped sun-dried tomatoes
1/4 cup crumbled feta cheese
1/4 cup chopped fresh parsley
2 tablespoons chopped kalamata olives
1 tablespoon chopped fresh oregano
1 clove garlic, minced
1 tablespoon olive oil
For the lentil mix:
1 cup green lentils, rinsed
2 cups vegetable broth
1 tablespoon olive oil
1/2 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 clove garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper, to taste
For the grilled vegetables:
1 zucchini, sliced lengthwise
1 red bell pepper, sliced
1 cup of cherry tomatoes
1 yellow bell pepper, sliced
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
Directions:
Marinate the chicken: In a small bowl, combine olive oil, oregano, thyme, garlic powder, smoked paprika, salt, and pepper. Rub the mixture onto the chicken thighs, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Prepare the stuffing: In a medium bowl, combine sun-dried tomatoes, feta cheese, parsley, kalamata olives, oregano, garlic, and olive oil. Mix well and set aside.
Cook the lentils: In a saucepan, heat olive oil over medium heat. Add onion, carrot, and celery and cook until softened, about 5 minutes. Add garlic and cook for an additional minute. Stir in lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender. Season with salt and pepper to taste.
Preheat the grill: Preheat your grill to medium-high heat.
Prepare the vegetables: Brush zucchini and bell pepper slices with olive oil and season with salt and pepper.
Stuff and grill the chicken: Preheat oven to 400°F (200°C). Carefully remove skin from chicken thighs (optional, but allows for crispier skin). Using a sharp knife, make a pocket in each thigh, taking care not to cut all the way through. Stuff each pocket with the prepared Mediterranean filling. Season the outside of the chicken with additional salt and pepper.
Grill the chicken thighs for 5-7 minutes per side, or until nicely browned and cooked through. If using skin-on chicken, place the skin-side down first for crisping.
While the chicken grills, transfer the lentil mix to a baking dish. Arrange the grilled vegetables on top of the lentils.
Bake the chicken and vegetables: Transfer the stuffed chicken thighs to the baking dish with the lentils and vegetables. Bake for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serve: Garnish with fresh parsley, more feta, and enjoy!
Suggested Pairing
Serve with a nice Pinot or Chardonnay.
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