Ingredients
6
6 servings
- •1 tablespoon extra virgin olive oil
- •2 pounds boneless, skinless chicken thighs
- •8 ounces prepared zhoug sauce, divided
- •1 (12 ounce) jar fire-roasted red and yellow bell peppers, cut into 1-inch pieces
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish with olive oil.
- Measure 1/2 cup of prepared zhoug and spread over the bottom of the oiled baking dish. Place chicken thighs, cut side down, on top of the zhoug. Sprinkle fire-roasted bell peppers over chicken thighs. Using a spoon, drop remaining zhoug sauce in between the bell pepper pieces, covering as much of the chicken thighs as possible.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutritional Facts
Per 6 servings
- Calories: 402
- Carbohydrate: 7g
- Fat: 30g
- Fiber: 0g
- Protein: 26g
- Sugar: 2g
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