A healthy diet is often not low fat, but the right type of fat.
We want to limit Saturated fat to less than 10% of total calories – it is well known that above this increases risk of heart disease.
Saturated fat is fat that is solid at room temperature think butter, coconut and palm oils, and fatty meats. Swapping these for liquid fats like extra virgin olive oil WILL be health promoting.
Extra virgin olive oil also is packed with vitamins and polyphenols that support an anti-inflammatory diet, it helps you better absorb fat-soluble vitamins found in colorful fruits and vegetables, and it tastes amazing.
And yes you can cook at home with extra virgin olive oil (you don’t have to worry too much about smoke point with typical home cooking temperatures)!
The brand I’m using here is @pompeian as they’re like family to me ☺️
Ingredients:
1 large red onion, halved and sliced into 1/2 -inch pieces
1 medium zucchini, halved and sliced into half moons
1 large orange bell pepper,cored and sliced into 1/2-inch thick slices
1 pint cherry tomatoes, halved
salt and pepper
ground black pepper
1-2 lbs boneless skinless chicken thighs
1/2 cup green olives, pitted
1/2 cup crumbled feta cheese
1/4 cup chopped Italian parsley,for garnish
Dressing:
2 large lemons, juiced
1.5 tsp dried oregano
1 large garlic clove minced
3/4 tsp salt
3/4 tsp black pepper
3/4 cup extra virgin olive oil
Directions: Preheat oven to 425F. Combine dressing ingredients in a small bowl and set aside. Prep the onion, zucchini, bell peppers, and tomatoes and spread over a lined sheet pan. Drizzle have the dressing over the veggies and mix to combine. Season chicken with salt and pepper as needed. Place the chicken evenly over top of the vegetables, and finish the dressing over top of the chicken. Place the olive and feta around the rest of the pan. Bake in the oven for 30-35 minutes until chicken cooked through at 165F. Garnish with chopped parsley. Enjoy!