Chicken Thighs with Zucchini and Feta


Merry Day After Christmas! I hope everyone who celebrates had a very merry Christmas and enjoyed lots of good food and quality time with family! I had a great four days back home at my parents’ house and am sadly back to the real-life grind today instead of lounging in pajamas, watching reality television, and eating leftovers like a normal Christmas-celebrator. I suppose the holidays have to end sometime, but I sure wouldn’t complain if they lasted just a smidge longer.

Although we all had a great time, my trip home for the holidays was marred slightly by a ripped contact. That sounds like such a small thing, but since I didn’t pack a spare pair and also forgot to bring my glasses, I was left functionally blind for the remainder of the holiday weekend (and with a splitting headache to boot). I tried on every pair of glasses in my parents’ house to see if they worked even slightly, but no dice. Then, on Christmas Eve, my aunt’s husband offered up his backup glasses (with perfectly circular lenses, natch), which actually worked perfectly! So, I spent Christmas looking like a cross between John Lennon and Harry Potter. A merry time was had by all.

If you’re one of the unlucky ones who is back to work this week and looking for a break from the sugar and butter and cream and booze, here’s a very healthy dinner recipe that you can use to kickstart the annual holiday detox. For those of you still in pjs and watching DVDs, avert your eyes. Fill up on cookies and leftovers and eggnog while you still can!


CHICKEN THIGHS WITH ZUCCHINI AND FETA (recipe from Fitness Magazine)

2 1/2 pounds skinless chicken thighs, rinsed and patted dry
2 medium zucchini, cut into 1-inch chunks
2 tbsp olive oil
2 garlic cloves, minced
2 tsp dried oregano
3/4 tsp salt
1/2 tsp freshly ground black pepper
Finely grated zest of 1 lemon
1/2 cup crumbled reduced-fat feta cheese

1. Preheat oven to 425. In baking pan, toss together all ingredients except feta cheese. Bake for 20 minutes.
2. Raise oven temperature to 475 degrees. Sprinkle feta over chicken and zucchini and continue to bake until chicken is cooked through and lightly golden, about 10 minutes longer. Let stand for 5 minutes before serving.


Light, simple, and low-carb. Just what you need to get over your holiday hangover!


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