Garlic Greek Chicken

Recipe of the Week:
Do you like garlic? How about Greek style dishes? I hope the answer is yes because this Garlic Greek Chicken recipe looks delicious and easy to make.

Ingredients:
3 tbsp. extra-virgin olive oil, divided
Juice of 1 lemon
3 cloves garlic, minced
1 tsp. dried oregano
1 lb. chicken thighs
kosher salt
Freshly ground black pepper
1/2 lb. asparagus, ends removed
1 zucchini, sliced into half moons
1 lemon, sliced

Instructions:
1) In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, and oregano. Whisk until combined then add chicken thighs and toss to coat. Cover bowl with plastic wrap and let marinate in the refrigerator for at least 15 minutes and up to 2 hours.
2) When you’re ready to cook the chicken, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining tablespoon olive oil. Season both sides of marinated chicken with salt and pepper, then add chicken skin-side down and pour in the remaining marinade.
3) Sear until the skin becomes golden and crispy, about 10 minutes. Flip chicken and add asparagus, zucchini and lemons to the skillet.
4) Transfer pan to oven and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes.

Friday 2.14.2020

Emily & Stephanie

“Cupid”
3 Rounds:
teams of 2
40 Seconds Work, 20 Seconds Rest (each)
Row for calories w/deadlift hold (205/145)
Burpees w/L-sit hold
Overhead lunge (45/25) w/bar hang

Recipe of the Week:
Do you like garlic? How about Greek style dishes? I hope the answer is yes because this Garlic Greek Chicken recipe looks delicious and easy to make.

Ingredients:
3 tbsp. extra-virgin olive oil, divided
Juice of 1 lemon
3 cloves garlic, minced
1 tsp. dried oregano
1 lb. chicken thighs
kosher salt
Freshly ground black pepper
1/2 lb. asparagus, ends removed
1 zucchini, sliced into half moons
1 lemon, sliced

Instructions:
1) In a large bowl, combine 2 tablespoons olive oil, lemon juice, garlic, and oregano. Whisk until combined then add chicken thighs and toss to coat. Cover bowl with plastic wrap and let marinate in the refrigerator for at least 15 minutes and up to 2 hours.
2) When you’re ready to cook the chicken, preheat oven to 425°. In a large ovenproof skillet over medium-high heat, heat remaining tablespoon olive oil. Season both sides of marinated chicken with salt and pepper, then add chicken skin-side down and pour in the remaining marinade.
3) Sear until the skin becomes golden and crispy, about 10 minutes. Flip chicken and add asparagus, zucchini and lemons to the skillet.
4) Transfer pan to oven and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes.