Greek Chicken Thighs with Artichoke & Heart of Palm

  • 8 tablespoons extra virgin olive oil

  • ​2 tablespoons red wine vinegar

  • juice of one lemon

  • 3 garlic cloves, minced

  • 1 tablespoon herbs de provence

  • 1⁄2 teaspoon red pepper flakes

  • 2 pounds boneless skinless chicken thighs

  • 14 ounce can of artichoke hearts

  • 14 ounce can of heart of palm, sliced into about one inch chunks

  • 4 ounces of feta cheese, crumbled

1) Whisk the first six ingredients together with salt and pepper

2) Place the chicken, artichoke hearts and heart of palm in the marinade you just made for about a half hour

3) Place chicken, artichoke hearts and heart of palm on baking sheet. Trash the leftover marinade

4) Put the baking sheet on the oven rack closest to the heating element and broil for ten minutes. Take it out, flip everything over and broil for six more minutes

5) Take out the baking sheet and sprinkle the feta cheese on top of everything. Broil for another two minutes until the cheese is golden brown and melty

6) Serve with a greek salad