Roasted Chicken with Olives & Tomatoes
Ingredients
- 1 lb Chickens Leg, boneless with skin
- 1 cup black olives
- 2 cups cherry tomatoes
- ¼ cup avocado oil
- 3 tbsps oregano
- ¾ tsp sea salt
Instructions
- Preheat the oven to 375ºF (190ºC).
- Add the chicken, olives and tomatoes to a baking dish. Coat in avocado oil and season with salt and oregano.
- Cook until golden brown and cooked through, about 40 minutes. Let cool slightly before serving.
- Divide onto plates or into containers if on-the-go. Enjoy! on-the-go. Enjoy!
Lauren Papanos, MS, RD, CSSD, is a nationally recognized Registered Dietitian Nutritionist, board-certified sports dietitian, published researcher, and founder of Functional Fueling Nutrition®, an award winning endocrinology nutrition practice specializing in thyroid health, metabolism, fertility, and hormones. For more than a decade, she has helped thousands of active women uncover the physiological drivers behind hypothyroidism, chronic inflammation, fatigue and infertility through advanced laboratory testing and evidence-based nutrition. Lauren is the creator of the Energy Leaks framework, host of the Functional Fueling® Podcast, and author of The Thyroid Breakthrough, a guide that helps women understand why they can still struggle with thyroid symptoms despite eating well, exercising consistently, and having “normal” lab results.
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